Introduction to the characteristics of the varieties produced by the method of describing the flavor of cat poop coffee beans with round taste

After processing and baking, Kopi Luwak has become a luxury coffee drink and spread to luxury kingdoms around the world. Local coffee farmers, in pursuit of high profits, bring wild civets home to raise them so that they can produce more Kopi Luwak. However, the Kopi Luwak produced by breeding civets will be much worse in color and taste. Even so, the output of this kind of coffee is still very rare, and not all coffee lovers can afford it. M.P. Mountanos, which first introduced Kopi Luwak coffee to the United States, pointed out that when I first heard this kind of internal fermented coffee, I thought it was an industry joke, but I didn't take it seriously. later, I saw a special report on Kopi Luwak in National Geographic magazine and became interested in her. It took seven years to find a stable source of supply and began to introduce a small amount into the United States. What's the flavor of this coffee? Generally speaking, Indonesian coffee has the taste of mud and traditional Chinese medicine, and its consistency is the highest in all continents, but Kopi Luwak has a stronger taste and consistency, which is almost close to syrup, and its flavor is very special. If you don't like Indonesian coffee in the first place, you must hate Kopi Luwak even more. If you prefer the fishy smell of aged beans, you may love this alternative coffee. Experts who have tasted Kopi Luwak have put forward a polarized evaluation, and some people compare it to the best coffee in the world. Although it is the best, whether you are willing to spend thousands of yuan to drink a cup of Kopi Luwak is your personal preference.

In the coffee industry, Kopi Luwak is widely regarded as a product with novelty as the selling point. "the consensus in the industry is that it tastes bad," said the American Special Coffee Association (Specialty Coffee Association of America,SCAA). SCAA quoted a coffee expert as saying: "obviously, the selling point of Kopi Luwak is its story, not its quality." Using the SCAA standard, Kopi Luwak scored two points lower than the lowest score for the other three types of coffee. It can be speculated that the processing of Kopi Luwak diluted the high-quality acidity and taste and made the taste more insipid. Of course, many people also seem to regard this insipid taste as the advantage of this kind of coffee. "

Tim Carman, a food columnist for the Washington Post, commented on Kopi Luwak sold in the United States and concluded that "it tastes like Folger coffee." It's like rotten, lifeless taste. It's like petrified dinosaur shit in bath water. I can't finish it. "

The civet likes to choose the most ripe, sweet, juicy coffee fruit in the coffee tree as food. The coffee fruit passes through its digestive system, and only the pulp on the outside of the fruit is digested, and the hard coffee beans are then excreted intact by the civet's digestive system.

In this way, in the process of digestion, the coffee beans have an unparalleled magical change, the flavor tends to be unique, the taste is particularly mellow, and the rich, round and sweet taste is also incomparable to other coffee beans. This is due to the fact that the civets' digestive system destroys the protein in the coffee beans, making the coffee much less bitter and increasing the round taste of the coffee beans.

Because wild civets are obviously better at selecting good coffee fruits, this kind of coffee has outstanding characteristics.