Civet Coffee

Civet makes Kopi Luwak extraordinary. A civet is defined as a small nocturnal mammal found in tropical Asia and Africa, specifically in the tropical forests. They are known to eat fresh coffee berries that they can’t completely digest, so they defecate the seed in its original form. The Civet droppings will then be collected, cleaned, dried, roasted, and then ground.

Kopi Luwak may be the same with other coffee in other parts of the world, production-wise, but it comes with some unique characteristics. It has a much lighter bitter taste to it than other coffee which is said to be brought about by the absorption of the bitterness in the Civet’s digestion. It also offers an assortment of flavors that are all sweet. This specific way of coffee processing and the amazing quality of the final brew are the principal reasons as to why Kopi Luwak is the most expensive and luxurious coffee in the world ever since, and still applicable in this day and age.

Kopi Luwak does not go throughintense roasting. A good brief roast is what is required to produce a flavor that is only one of its kind. Today, the Sumatra region of Indonesia is the top producer of Kopi Luwak.

The uniqueness and exceptionality of coffee processed in this particular way made it possible for the study in an attempt to find out why the quality of the brew is this outstanding. This study displayed the endogenous secretions of Civet penetrating into fresh coffee berries eaten by Civet. These secretions contain enzymes that tend to break down protein found in the berries, leading to higher levels of amino acids and less peptides and reduce in the bitterness, paving way for the unique flavor.

Processing this coffee requires time and effort since harvesters have to collect dropped clumps of coffee berries, and that is why Kopi Luwak is priced heftily. People living in Japan, USA, and certain parts of Asia are all the rage about this type of coffee. You can get this Kopi Luwak in coffee outlets or selected coffee houses.

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