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Coffee Made From Cat Poop

Kopi luwak is the world’s most expensive coffee. The main factor of it’s high price is the uncommon method of producing such a coffee. It has been produced from the coffee beans which have been digested by a certain Indonesian cat-like animal called then palm civet or also civet cat. This is the reason kopi luwak is also called cat poop coffee or civet cat coffee. The feces of this cat will be collected, finished and sold as kopi luwak. On this website you will find all relevant information about the production process, the cat, certified kopi luwak producers, the kopi luwak coffee itself and it’s unique properties and taste. The short supply, in comparison with the high demand, the different taste and the uncommon production methods define the value of kopi luwak – the most expensive coffee in the world.
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The coffee tree, Coffea, is a flowering evergreen plant native to tropical Africa and Asia. In the 17th century it was also imported to Latin-America. (more..) In fact, coffee beans are seeds and not beans. They contain caffeine as a plant defense against animals. However, this is no protection against the palm civet cat. (more..) During the digestion process the coffee cherries and the pulp are removed but the coffee beans are not digested. During this process some kind of unique fermentation occurs which is responsible for giving the civet coffee its special flavor. (more..) Palm civets, also known as civet cats, are small mammals which belong to the Viverridae family. Normally they prefer to eat just the ripest coffee cherries. In Indonesia these animals are known as luwaks.  (more..) After about 24 hours the coffee beans are defecated by the civet cat. In Southeast Asia these feces are considered golden. They are collected from farmers and processed into coffee. (more..) In the next steps the coffee beans are washed, dried, pounded to remove the skin, sorted and finally roasted . (more..) Kopi Luwak coffee can be brewed like any other coffee. Avoid using sugar, milk or cream in your kopi luwak, because with these ingredients you will not be able to taste its unique flavor. (more..)
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This coffee was first originally discovered by Indonesian farmers in the early 1700s when they were working on  Dutch coffee plantations. Since the Indonesians natives weren’t allowed to pick the coffee berries for themselves, they decided to acquire coffee beens in a different way- by picking them out of cat droppings. They would then take those coffee beans, roast them, and brew them. As the civet coffee became more popular with the natives, the Dutch started to catch on. As a result, the coffee became very in-demand. This, however, became an issue since the demand was high, but the quantity of civet coffee beans were low (very time consuming and unnatural process). As a result, this coffee became very expensive. You can learn more about the history of this Indonesian coffee here.
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Cat poop coffee, aka Kopi Luwak, are the coffee berries that have once been eaten and excreted by a cat called the Asian Palm Civet. So basically, a cat called the Asian Palm Civet eats the berries from a coffee tree, then basically poops them out. From here, a farmer or coffee harvester would grab the defecated beans and begin processing them.
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The origin of kopi luwak is closely connected with the history of coffee production in Indonesia. In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830–70), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian palm civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks’ coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favourite, yet because of its rarity and unusual process, the civet coffee was expensive even during the colonial era.
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Many coffee brewers and processors believe that having cats create Kopi Luwak results in a better coffee product. They believe that since the cats choose to eat the coffee berries, the cats must be choosing the best coffee berry possible. After the cat eats the coffee berries and then poop them out, their digestive mechanism is then believed to improve the taste and flavor profile of the coffee.
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When the cats (civets) eat the coffee berries, fermentation of the coffee beans occurs in the cat’s digestive system. During this process, the cat’s proteolytic enzymes seep into the coffee beans, thus creating shorten peptide as well as an abundance of amino acids. This is what gives this coffee it’s unique flavor and aroma. So during this entire digestive process, the beans are transformed into the Kopi Luwak many coffee drinkers have grown to adore. This process is known to lower the bitterness of the coffee.
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Around 70% of kopi luwak coffee or civet coffee available at coffee stores and the Internet is NOT 100% pure kopi luwak and sometimes it does not contain anything of the genuine coffee. Mark Prince of the popular industry forum Coffee Geek has stated, “There is probably 5,000 percent more kopi luwak sold each year than there is actually produced; production of the legit stuff runs less than 5,000 pounds per year. Why? Because there’s lots of snake oil salesmen packaging up plain Jane inferior commodity grade Indonesian coffees under this banner and trying to get $300 per pound for it.” If you need a detail explanation of the fake potential of kopi luwak, we recommend reading “Don’t Buy kopi luwak Coffee Before You Read This Book”, which gives some great advices. The “Fake” seller try to sell the “most expensive coffee” for a high price with low producing costs.
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Bourbon coffee is an heirloom variety of Coffee Arabica, which Rwanda is known for because of the climate. Starbucks Rwanda Blue Bourbon coffee offers a highly acidic, black cherry and butter melt blend with notes of spiced nut, and certainly the flavor of this bean isn’t the only thing worth raving about. Starbucks aided in establishing more coffee farms in Rwanda as a social mission to rebuild the country whose economy was shaken by internal violence. The fair-trade coffee movement and attempt to restructure the economy of the country has led to its high popularity of Rwandan beans on the global coffee market. The coffee cooperatives of Rwanda rely on this Black Apron Exclusive bean as one of their primary crops.
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Civet coffee, aka Kopi luwak, sounds like an interesting concept at first glance. Coffee made from beans that have been partially digested by the Asian palm civet, a weasel-like member of the Viverridae family (they aren’t cats, but they look a bit similar, hence the coffee’s weird name). Civet coffee amateurs argue that this coffee is better because special enzymes and fermentation processes inside the civet’s digestive tract apparently improve the “flavor profile” of the coffee.
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As a crop, coffee is cultivated worldwide in over 70 countries, and consumed in hundreds. The whole economics of coffee is a gigantic undertaking. Throughout history, coffee has had many purposes ranging from religious ceremonies to brewing up a cup before work or after dinner (which many consider to be their own religious experience). Coffee acts as a stimulant as well as a digestive aid. There are many varieties, from the species of the plant, to the way the bean is processed. Different production methods and regions of growing give coffee different profiles. I’m sure there are at least some coffee secrets, myths and controversies you haven’t heard about.
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Coffee has long been a commercial crop in Puerto Rico, and this bean serves as an economic staple in both domestic and foreign markets. What makes coffee from the Yauco region of Puerto Rico so rich in flavor is a combination of natural elements and farming techniques. The amount of rainfall in the Puerto Rico is high, especially at high elevations in the mountain region where this bean hails from. Additionally, the nutrient rich clay soil gives this coffee its own specific flavor. The limited availability of Coffee Yauco Selecto AA lends to the high price tag. What can a coffee connoisseur expect from a freshly brewed cup of Puerto Rico’s finest coffee? This bean has a full-bodied, buttery flavor with mild chocolate undertones.
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Blue Mountain coffee has a worldwide reputation for excellence, and consumers from one corner of the world to the next can’t seem to get enough of it, even at $49 per pound. Approximately 80 percent of the coffee produced at Blue Mountain is exported annually to Japan. The coffee itself is grown at 5,000 ft. above sea-level in the Blue Mountains of Jamaica, where heavy rainfall influences growth and the beans are processed. Due to the abundance of water, the coffee beans are pulped from their coffee cherries soon after being picked, which gives Blue Mountain coffee it’s signature well-balanced, mild flavor.

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