Luwak Coffee Processing

PROCESSING Process Luwak coffee, AUTHENTICITY PRODUCTS, PROSPECTS AND MARKETING More about: The process of civet coffee PROCESSING, PRODUCTS AUTHENTICITY, PROSPECTS AND MARKETING

Civet coffee processing similar to regular coffee processing only the fermentation process by Weasel / Civet who make different, the fermentation process used is actually the fruit is eaten fresh coffee beans Weasel / Civet mixed with enzymes that are in the digestive tract Weasel / Civet is located inside the abdomen Weasel / Civet during + 2 hours up to +12 hours, it makes the process of fermentation in the digestive tract Weasel / Civet be perfect so as to create an exotic taste of coffee brewed coffee aroma is also very delicious.

Treatment processes that have been developed through several stages namely:

1. From Fruit Red Coffee / Cook stem.
2. Must Coffee Beans Eaten Weasel / Luwak. Fermentation Process In the digestive tract Weasel / Civet during + 2 hours up to + 12 hours.
3. Manure Drying / Brenjel Raw suffocating under the Sun (FULL SUN DRYING) Up to 20% of Water Remaining Up By 25%.
4. Separation From Ari leather Coffee Beans By Mash Manual / traditional With Dimples or using machinery mashed (to be Greenbean / Rice / Sand Coffee Luwak is ready for frying).
5. Sort Rice Dry Luwak Coffee Beans Best Coffee Beans Namely Yang Still Intact And Clean.
6. Back Drying Rice / Beans Coffee Luwak Under The heat of the Sun (FULL SUN DRYING) Water Levels Up Remaining 10% Up By 13%.
7. Washing Up Net.
8. Drying of Water Back Up Remaining 10% Up By 13% Back early.
9. Frying / pengsangraian with manual / traditional firewood is also a traditional frying pan with an iron. Or by in-oven.
10. To color the product composed of black (CITY Roast), blackish brown, and brown. The color depends on the length of the frying pan. In general, coffee lovers in Indonesia and the Asian community is more like the type of coffee that is cooked until black (City Roast). While for some Asian countries like Korea, Japan, Taiwan they like the brown-black. As for the European region is more like the color brown.
11. Pulverization, using a grinding tool that can create true-bnear fine.
12. Furthermore, after the process powder after cooled and packaged in accordance with the measure of consumers booking, Packing Using the sterill to keep the coffee grounds remain fresh for months and even up to a year.

AUTHENTICITY GUARANTEE PRODUCTS

The number of coffee products and coffee producers mongoose mongoose so the level of competition will increase, cheating in trade are often found in the field that will indirectly harm consumers and create original product Luwak coffee will decrease the quality and price. Coffee production is highly dependent of the animal mongoose mongoose, mongoose capacity of food and farming is very limited at all, because there is no specific research in animal behavior is in ferment the coffee, the trend of irresponsible parties make deceptive product by civet coffee mixed with coffee ordinary. With the aim that the quantity increases, Automatic it will impact at all on customer satisfaction. Thus the originality of civet coffee product must exist. Guarantee the authenticity of civet coffee products are in addition to already recognized by dipartemen health and parties related to food quality inspector, can also be seen directly to the address of the manufacturer, and can perform the MOU agreement between both parties.

More about: The process of civet coffee PROCESSING, PRODUCTS AUTHENTICITY, PROSPECTS AND MARKETING
source:http://id.shvoong.com/lifestyle/food-and-drink/2023080-proses-pengolahan-kopi-luwak-keaslian/

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