![]() ![]() This combination of elements results in each small batch being unique. The taste of Kopi Luwak depends on multiple factors, such as tree variety, soil quality, ant the seasonal fruits eaten by the civet. This process results in one of the most expensive and appreciated coffees in the world.īeing one of the priciest coffees on earth, consumers might wonder what it tastes like. In the 19th century, in fact, the Dutch forbade local farmers from harvesting and producing their own coffee (Myhrvold, 2018). This peculiar way of collecting coffee beans and producing such a unique coffee was started by Indonesian native workers during the colonial period. When the external skin has been removed, the beans are sorted and stored for the roasting process (Myhrvold, 2018). The beans are then manually collected, carefully washed and open-air dried. After being eaten, the coffee beans are digested by, fermented within and finally defecated by the palm civet. Notably, the luwak has a sweet tooth for coffee cherries, of which it selects the finest and ripest (Waycap Refillable Capsules & Coffee, 2018). In natural conditions the palm civet – luwak – is a nocturnal animal whose diet is based mainly on juicy fruits and insects. The palm civet and the coffee production process It refers to the specialty coffee derived from beans that are digested and excreted by the Asian palm civet – luwak in Indonesian, Paradoxurus hermaphroditus in science – which is quite numerous throughout South and Southeast Asia. ![]() Kopi Luwak is an Indonesian term meaning civet coffee. ![]() Kopi Luwak is an Indonesian term meaning civet coffee and is quite popular throughout South or South-East Asia ![]()
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