Kopi Luwak ( English pronunciation: Ã, ['kopi' lu.a?] ), or Luwak coffee , is coffee containing cherry-digested coffee which is eaten and finished off by Asian coconut civet ( Paradoxurus hermaphroditus ). Fermentation occurs when the cherries pass through the bowel of the mongoose, and after defecating with other impurities, they are collected.
Coffee bean producers argue that the process can increase coffee through two mechanisms, selecting - a civet choosing to eat only certain cherries - and digestion - the biological or chemical mechanisms in the animal's digestive tract that alter the composition of the coffee cherries.
The traditional method of collecting feces from ferrets has given way to an intensive farming method in which ferrets in a battery cage system are forced to eat cherries. This method of production has raised ethical concerns about civet medication because of "terrible conditions" including isolation, poor diet, small cages and high mortality rates.
Although mongoose coffee is a form of processing rather than various types of coffee, it is called one of the world's most expensive coffees, with retail prices reaching EUR550/ US $ 700 per kilogram.
Kopi Luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago. It is also heavily collected in forests or produced on livestock in the Philippine islands (where this product is called cape motit in the Cordillera region, kapÃÆ'  © alamÃÆ'd in the Tagalog Region, and < i> kapÃÆ'  © melÃÆ'Â' or kapÃÆ'  © civet on the island of Mindanao), and in East Timor (where it is called kafÃÆ'  © -laku ). Weasel coffee is an English translation apart from its Vietnamese name caÃÆ'ÃÆ'ªÃÆ'ªÃÆ'ªÃÆ'ªÃÆ'? ÃÆ'? ÃÆ'? ÃÆ' <ÃÆ' <à ¢ â,¬ <, where popular, chemical simulation versions are also produced.
Video Kopi Luwak
History
The origin of civet coffee is closely related to the history of coffee production in Indonesia. In the early 18th century, the Dutch established coffee plantations of coffee plants in their colonies on the islands of East Java in the Indies and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830-70), the Dutch forbade indigenous farmers and plantation workers from picking fruit for their own use. However, the native farmers wanted to taste the famous coffee drink. Soon, the indigenous people know that certain species of civet or mongoose civet eat coffee fruit, but they leave undigested coffee beans in their droppings. The indigenous people collect the dirt of this luwaks coffee beans, then clean, roast, and grind it to make their own coffee drinks. The fame of aromatic civet coffee spread from the locals to Dutch plantation owners and soon became their favorite, but due to the scarcity and unusual process, Luwak coffee was expensive even during the colonial era.
Maps Kopi Luwak
Production
The badgers, it's a little animal like a cat, the canyon after dark on the most mature, the best of our plants. It digests the fruit and repels the seeds, which are gathered by our farm people, washing, and baking, the real delicious food. Something about the natural fermentation occurring in a badger's stomach seems to make a difference. For the Javanese, this is the best of all the coffee - our badger Coffee.
Coffee is the Indonesian word for coffee. Luwak is the local name of the Asian coconut fox in Sumatra. Coconut foxes are primarily fruit-eating, feeding berries and fruits such as figs and palm trees. Mushrooms also eat small vertebrates, insects, fruits and seeds.
Coffee bean producers argue that the process can increase coffee through two mechanisms, selection and digestion. Selection occurs when a civet chooses a cherry to eat - the most mature and flawless cherry. The digestive mechanism can improve the profile of the coffee beans taste that has been eaten. Weasels eat cherries for meat porridge, then in the digestive tract, fermentation occurs. The ferret protease enzyme seeps into the nuts, making the peptide shorter and more free amino acids.
Initial production begins when the beans are collected in the wild from which the civet defecates as a means to mark its territory. In farms, civets are confined or left to roam within specified limits.
The fruit of coffee is eaten by weasels for their fruit pulp. After spending about one and a half days in the luwak digestive tract, the beans are then discarded in the clump, after retaining its shape and still covered with several layers in a fleshy berry.
Despite contact with faeces and pathogenic organisms, nuts contain a negligible amount of enteric organisms (pathogens) associated with feces. In addition, the "cherry" or endocarp around the beans is not fully digested by the mongoose, and once collected, the farmer performs a thorough washing and removes the endocarp. The last roasting of the beans will, too, remove any remaining bacteria.
Sumatra is the largest producer of civet coffee in the world. Sumatran mongoose coffee is mostly an early arabica variety cultivated in the Indonesian archipelago since the 17th century. Sumatra's main coffee mongoose production area is in Lampung, Bengkulu and Aceh particularly the Gayo area, Takengon. Tagalog kape alamid comes from civets given a mixture of coffee beans and sold in the Batangas region along with gift shops near the airport in the Philippines.
Vietnam has two farms with 300 ferrets in Dak Lak, while on Mindanao Island in the Philippines, has two farms with 200 (in Davao City) and 100 (wild wild) Iligan City. But the Indonesian archipelago where the famous civet coffee was first discovered and produced the lead in supplying the world market for nearly three centuries, where many small-scale mongoose farms breed in the countryside.
Several studies have examined the process in which the stomach acids and enzymes of animals digest the seeds that cover and ferment the nuts. Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada shows that the secretion of endogenous gastrointestinal digestion permeates the nut. This secretion carries proteolytic enzymes that break down nut proteins, producing shorter peptides and more free amino acids. Proteins also experience a non-enzymatic Maillard dyeing reaction in the later roasting process. In addition, while in the mongoose, nuts start germinating with malting which also decreases their bitterness. Marcone also performed an analysis of the volatile compounds responsible for the taste and aroma of coffee, indicating that there is a significant difference from ordinary coffee. He concludes that:
- The protein structure has been altered, reducing bitterness and potentially affecting taste.
- Volatile compounds have significant differences compared to regular coffee, indicating a change in taste.
According to Dr. Davila Cortes, changes in protein structure decrease the effectiveness of coffee as a diuretic.
Taste
Some objective judgments about taste are available. Kopi Luwak is the name for beans collected from civet feces, so it can vary with the type and origin of the digested beans, the processing after collection, roasting, aging and brewing. The ability of a weasel to pick its fruit, and other aspects of diet and civet health (eg stress levels) can also affect the process and hence the flavor.
In the coffee industry, Luwak coffee is widely regarded as a gimmick item or a new item. The American Specialty Coffee Association (SCAA) states that there is "a general consensus in the industry... it feels bad". A coffee expert quoted in the SCAA article was able to compare the same beans with and without the luwak coffee process using a strict coffee cup evaluation. He concluded: "it is clear that Luwak coffee is sold for the story, not the superior quality... Using SCAA cupping scale, Luwak scored two points below the lowest of the other three coffees It seems that the Luwak process is dwindling both in acidity and taste and adding subtlety to body, which many people notice as positive coffee. "
Tim Carman, a food writer for the Washington Post reviews luwak coffee available to US consumers and concludes "It feels like... Folgers, Stale, Lifeless, Filthy dinosaur feces filled with bathtub water. can "t finish it. "
Some critics claim it is more common that mongoose coffee is just a bad coffee, bought for novelty rather than taste. Massimo Marcone, who conducted extensive chemical tests on nuts, was unable to infer whether anything about their properties made them superior to the necessities of making coffee. He hired several professional coffee tasters (called "cuppers") in a blind taste test. While cuppers are able to distinguish Luwak coffee as different from other samples, they do not have anything remarkable to judge about it otherwise it is less acidic and has fewer bodies, feels "thin". Marcone says "It's not that people want a different flavor, they're chasing coffee scarcity."
Imitation
Some commercial processes attempt to replicate the civet digestive process without animal involvement.
Researchers with the University of Florida have been issued with a patent for one such process. The Brooklyn-based food startup, Afineur has also developed a patented fermentation technology that reproduces several aspects of Kopi Luwak flavor while enhancing the taste of coffee beans and nutritional profile.
Vietnamese firms sell imitation mongoose coffee, which is made by using a soak enzyme that they claim replicates the digestive process of mongoose.
Imitation has some motivation. The high price of civet coffee encourages the search for how to produce large amounts of civet coffee. Luwak coffee production involves a lot of labor, both cultivated and wildly collected. The small amount of production and labor involved in production contribute to the high cost of coffee. Mimicry may be a response to a decrease in civet populations.
Animal welfare
Initially, civet coffee beans picked from wild mongoose droppings found around coffee plantations. This unusual process contributes to its scarcity and then, its high price. Recently, more and more intensive civet "livestock" has been established and operated throughout Southeast Asia, limiting tens of thousands of animals to life in battery cages and force-fed feeding. Concerns raised over the safety of Luwak coffee after evidence show that SARS viruses originate from civet weasels.
'"His condition is very bad, much like a battery chicken," said Chris Shepherd, deputy regional director of conservation NGO, TRAFFIC Southeast Asia. "Weasels are taken from the wild and must experience terrible conditions, they struggle to stay together but they are separated and have to endure a very bad diet in very small cages There is a high mortality rate and for some species of mongoose, there is a risk of conservation that but there's not much public awareness of how it really does happen.people need to realize that tens of thousands of ferrets are being guarded under these conditions.This will make people lose their coffee if they know "'.
Investigation in 2013 by People for the Ethical Treatment of Animals (PETA) Asia found wild animals caught on farms in Indonesia and the Philippines. The animals are deprived of exercise, proper diet, and space. Video footage of the investigation show abnormal behaviors such as repeating his steps, twisting, or biting the bars of their enclosure. Animals often lose their feathers. BBC investigations reveal similar findings.
Tony Wild, the coffee executive responsible for bringing Luwak coffee to the West, has declared that he no longer supports the use of Luwak coffee for animal cruelty and launched a campaign called "Cut the Crap" to stop the use of Luwak coffee.
Farmers using civet cats in Takengon, North Sumatra, confirmed to the BBC that they provided Luwak coffee beans to exporters whose yields ended in Europe and Asia.
Intensive farming is also criticized by traditional farmers because civets do not choose what they eat, so the cherries that are fed to them to season coffee have a poor quality compared to the seeds collected from the wild. According to an officer from the TRAFFIC conservation program, the civet's trade to make kopi luwak can be a significant threat to wild mongoose populations.
Pricing and availability
Kopi luwak is one of the world's most expensive coffee, selling between US $ 100 to $ 500 per pound in 2010. Vietnamese typical coffee weasel, made by collecting coffee beans eaten by wild ferrets, is sold with price of US $ 500 per kilogram. Most of the customers are Asian, especially those from Japan, China, and South Korea. The sources vary widely for annual production worldwide.
Farming price (considered low quality by the connoisseur) civet coffee in major supermarkets in Indonesia is from US $ 100 per kilogram (five times the price of high quality local arabica coffee).
Prices paid to collectors in the Philippines are closer to US $ 20 per kilogram.
Some specialty coffee shops selling civet coffee cups processed for US $ 35-80.
Authenticity and fraud
Investigations by PETA and the BBC found that cheating would be widespread in the Luwak coffee industry, with producers willing to label coffee from ferrets labeled "wild" or similar labels.
Original civet coffee from wild ferrets is hard to buy in Indonesia and proving it is not fake very difficult - there is little enforcement about the use of the name "kopi luwak", and there is even a cheap local coffee brand called "Luwak", which costs under US $ 3 per kilogram but sometimes sold online under the guise of genuine Luwak coffee.
Variations
Source of the article : Wikipedia
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