Civet Cat Coffee Process

The actual coffee bean remains undigested and is excreted.

Civet cat coffee process. The fame of cat shit coffee came from the principle that after spending about 30 hours in the digestive system of the animal the coffee beans come out with a cleaner flavor smoother less acidic and bitter and with a heavier body. Thus this uncommon fermentation method results in the smooth well-balanced taste of Civet Coffee. Presently for your Civet Coffee to be UTZ certified it means this body has inspected first-hand your production process from the manner of feces collection through washing drying pounding sorting roasting and packing to distribution that your Civet Coffee is from cage-free Civet Cats hand-collected not chemically manufactured and pure no fillers mixed in.

Passing through the digestion tract of the catlike civet. The civets digestion process neutralizes and removes the coffee beans acidity and these acidic compounds are essential for a coffees flavor and sweetness. So when the coffee beans are pooped out these are collected washed roasted brewed and transformed into aromatic cat poop coffee.

Finally right before we are ready to ship to you we roast the beans at 220 degrees. Another point to consider is that few if any regulations for the cultivation of Kopi Luwak exist across the globe. What Is Civet Coffee.

Kopi Luwak coffee is the most expensive exclusive coffee in the world. Civet coffee is a special kind of coffee prepared from coffee beans that have been eaten digested and defecated by the Asian palm civet cat known in Indonesia as the luwak a small cat-like mammal that enjoys eating ripe luscious coffee cherries. Coffee cherries pass through the civets gut where the fruit is absorbed.

At this point we re-dry the beans again. As part of the digestion process natural enzymes ferment the beans. After drying we wash a second time to ensure all outer shells are removed.

Civet is a cousin species to wild cat and mongoose as coffee Berries are Civet favorites being eaten passing through their digestive tract Paradoxurus Hermaphroditus removing the acidity of the Coffee Berries. During this process the enzymes found in the civets stomach alter the flavour of the bean making it richer smoother and more earthy with chocolate undertones. Interestingly some inconsistency with kopi luwak flavours and quality is quite obvious owing to the rigorousness of the processing and depending on civet.