The roots of Kopi Luwak may be traced back to Indonesia. Sumatra – the birth place of Kopi Luwak – is a place famous for coffee. Paradoxurus, a tiny native animal is the main inspiration behind the name Kopi Luwak.
The name Kopi Luwak indicates various blends and cultivars of Robusta, Arabica, Excelsa or Liberica-beans normally taken by Civets. This is the main reason why the Kopi Luwak tastes vary widely. However, each kopi Luwak Coffee share the same aroma profile, characteristics in terms of flavors and are known for their dearth of bitterness. The brew gives you a thick texture and tastes may vary according to the levels of roasting. Normally, it is seen that the levels do not vary beyond the medium or cinnamon color, with the sugar present inside the beans undergoing little caramelization. Furthermore, the Kopi Luwaks bearing a smooth profile are treated to a lighter roast; though, the flavor may come across tasting strong in the first attempt. As an added bonus, Kopi Luwaks when brewed to an icy blend emanate a flavor not found commonly in other coffee varieties.
The wacky tinge
The fleshy pulp of the berries tempts Civets to eat them. Deep inside the stomach, the beans get infused with Proteolytic enzymes – an interaction that leads to the formation of shorter peptides and a greater number of independent amino acids. While passing through the intestine of the Civet, the beans become defecated, retaining their respective shapes. The biologically processed beans are collected by locals, washed, dried, roasted lightly and brewed to yield a coffee filled with aroma and containing little bitterness. The Kopi Luwak is widely speculated as the most expensive variety of coffee in the entire world.
There are countless stores selling whole beans and also allowing customers to get them grinded on spot and take the resultant material home. When it comes to buying good coffee, freshness is one criterion that rules the roost. Here is a list of ingredients for the perfect Kopi Luwak cuppa.
Fuming hot water
Standard coffee scoop for mixing 9 grams per 6 ounces (170 ml) of water.
Now that we have discussed the history, characteristics and properties of Kopi Luwak in details, it is time to explore the manufacturing process. A majority of the manufacturers receive their Luwak feces from the co-operatives of coffee farmers. Next, the layers covering the green beans are crumbled and separated. In this step, the beans are separated one after another setting aside the rotten ones, the smaller beans and objects like pebbles. Once the aforementioned process gets over, the Kopi Luwak green beans are ready for roasting. The green beans are cleaned and left for drying under the sun. After this process, the Kopi Luwak beans are kept in a cool dry storage area until the roasting stage begins. This brings us to the most important part of the entire manufacturing procedure – roasting. Although the other elements are important also, it is through roasting that the beans finally obtain the aspect desired by customers. Right from the taste to the aroma to the body, roasting gives the beans everything making them complete. Unlike its counterparts, the Kopi Luwak is roasted medium, so that the complex flavors obtained remain unchanged. Commonly the Kopi Luwak coffee or other gourmet coffees of single origin are packed in whole beans, which help the flavor and the aroma to last longer.
There are several benefits of consuming Kopi Luwak. To begin with, it prevents nerve diseases. Second, it protects your teeth. Third, the coffee actually reduces the risks of getting breast cancer. Fourth, the Kopi Luwak may pump out interesting benefits for people suffering from skin problems. Last but not the least, it helps you fight diabetes. The Indonesian naturally processed coffee is thus infused with a variety of health benefits. While the coffeeâs Civet connections have drawn criticisms from a myriad of people, it goes without saying that as a unique variety of its kind the Kopi Luwak is definitely worth trying.