Coffee is the most sold product after oil. There are coffee lovers in every home. Russia is among the top ten largest coffee lovers. Almost everyone loves coffee, but not everyone knows that the most expensive and most difficult, elite and prestigious is Kopi Luwak coffee (coffee made from excrement). This is a unique variety of coffee No. 1.
Gourmets detect in it the unusually soft taste of caramel with the most delicate aroma dark chocolate and vanilla with a lasting pleasant aftertaste. One cup of coffee can cost up to $90 in Europe. This probably adds a special charm to the excellent taste.
The technology of its preparation will shock anyone. Exclusive coffee for a narrow circle is obtained in the most extreme way - this coffee is not for the faint of heart. The method of making aromatic coffee differs from the traditional one. This unique, most expensive type of coffee is chosen from the droppings (excrement, in simple terms - ordinary poop) of animals.
Soft to the touch and fluffy wild animals, distant relatives of the Rikki-Tikki-Tavi mongoose, resembling a cat with a big nose - the Asian palm civet (civet, luwak, musang or Chinese badger) are big fans of coffee berries. Moving from one tree to another, animals absorb the ripest and largest coffee berries in huge quantities.
Ripe coffee beans are red in color and resemble the fruits of a bay tree. During the day, one voracious animal can swallow up to 1 kg of coffee beans, from which only 50 grams of undigested coffee beans can then be picked out.
Coffee beans treated with gastric juice enzymes and civet: - dried, cleaned and peeled, washed thoroughly, dried again, then lightly and carefully roasted at a certain temperature. The exact roasting recipe is kept secret.
Outlandish grains obtained this way in an unusual way can only be obtained for 6 months of the year, and the rest of the time animals do not produce the enzyme that gives coffee its unique aroma. Grains obtained from males have a greater and more pleasant aroma. A high standard is applied to defects appearance coffee beans, beans undergo up to 15 degrees of sorting.
The most expensive Kopi Luwak coffee with a unique aroma is produced in Indonesia in a special microclimate on the island of Java and earn huge money from it.
Some researchers tried to get the same coffee in Ethiopia, simulating the natural process, since coffee trees grow there and civets live there. According to the tasters, Ethiopian coffee is inferior in taste to the original.
The most expensive coffee in Vietnam is called Chon, this is the most expensive and unusual coffee.
The preparation technology is as complex as in Indonesia; coffee beans are used, processed by the stomach of an amazing animal. But the locals in Vietnam do not prepare coffee in a copper Turk or Jazz, but in a drip filter right above the cup.
The taste, aroma and thickness of coffee differs significantly from what Europeans are accustomed to. Vietnamese coffee is very thick, has a very rich aroma and a transparent dark color.
On the island of Bali, artificial small farms have been organized to produce delicacies for extreme sports enthusiasts. Luwak are kept in captivity, fed coffee berries and offer tourists a detailed look at the process of producing the most expensive coffee in the world, and if desired, even personally participate.
All work has not yet been mechanized and is performed manually. Lovers of curiosities with lots of cabbage love show-offs. Most fans of the special aromatic Luwak coffee with a delicate caramel taste are in Japan.
Huge profits from the sale of “Luvak coffee” inspired the hardworking, enterprising Thais to organize coffee production using the stomach of elephants. Therefore, a farm-zoo was created in the north of Thailand. The stomachs of a herd of 20 elephants process coffee beans for the elite Black Ivory Coffee (Black Tusk or Black Ivory).
The stomach of an elephant is many times larger than the stomach of the small predatory animal luwak (aka mussang). Coffee beans are kept in the elephant's stomach for more than a day, alongside a special diet of vegetables, bananas and sugar cane. During this time, coffee beans are saturated with fruit and vegetable aroma, processed by gastric juice, change their chemical composition and are naturally excreted, i.e. in the form of poop)
Since elephants are vegetarians, extreme vegans should give a clear preference to Black Ivory over civet coffee. To get 1 kg of coffee, you need to feed the animal 33 kg of selected Thai Arabika beans, hand-picked on highland coffee plantations.
Veterinarians periodically check the level of caffeine in the elephant's blood. Therefore, the cost of coffee for the elite rises to $1,100 per kg. Exclusive coffee is offered only in expensive Anantare hotels in the Maldives and in the Golden Triangle Nature Reserve between Burma, Laos and Thailand. The cost of one cup of coffee is only $50. The new variety of exclusive, original coffee is sold in very limited quantities - only 60 kg were offered for sale last year. It took $300,000 to develop a new type of coffee.
Coffee lovers, having tried a new variety of coffee, Black Ivari, note the unusual taste, which is difficult to find epithets - it is a peculiar pleasant taste and an incomparable aroma.
In Russia, the first coffee house was opened in 1740 by order of Empress Anna Ioannovna. She was a big coffee lover. So Russian craftsmen should develop and put into production the production of coffee processed with Burenka. Its productivity with a constant appetite can compete with elephants, and the new coffee would be called Copi Burenka (or in our language: Burenka Coffee). And then you see, the name of the pioneer would be added to history, and even today the export of a new type of elite coffee would be added to the export of oil and gas.
If you, creaking your heart, gave your entire monthly salary as a teacher in Moscow for a package of coffee, then with bated breath, prepare yourself a cup, carefully preserving the foam while brewing, which from the first sip will fully reveal all the taste, divine aroma and make you want to drink everything to the end. Such delicacies greatly arouse curiosity, but sometimes reduce appetite, causing certain associations. For reference: Coffee from litter comes in different varieties. By far the most expensive is the original coffee made from Luwak dung, followed by coffee made from elephant dung. In third place is coffee made from monkeys!
And now we are trying to guess who is in fourth place? Enterprising farmers from the city of Minneapolis (Minnesota) have started producing coffee from cat droppings. And according to its manufacturers, anyone who has not tried this coffee has not tasted coffee at all!
There are many products in the world that are available only to a select number of buyers. These are rare, unusual goods that, due to their exclusivity, are expensive. These include coffee.
Unusual coffee
There are such exotic varieties of coffee that not everyone dares to try them. These include the most expensive Kopi Luwak coffee and the no less precious Black Tusk. Both are extracted from animal feces. It is difficult to answer the question of who came up with the idea of extracting grains from the droppings of wild representatives of exotic fauna, but this business quickly began to generate enormous income.
Today, small coffee plantations in Indonesia, Vietnam, the Philippines and other countries specializing in the production of coffee expensive coffee in the world, bring the same income as large plantations in Brazil. There is nothing complicated in the production technology; you just need to feed the animals whole coffee berries and remove them from the excrement in time.
On the world market, the most expensive coffee in the world can reach a price of 1200–1500 euros per kilogram, and a cup of the drink made from it can cost 50–90 euros. Not everyone can afford to start their morning with such an expensive product. What is special about coffee made from excrement?
When whole berries collected from the coffee tree pass through the digestive tract of an animal, its digestive enzymes break down the proteins, fats and carbohydrates contained in the grain. Due to this, the component composition changes, bitterness disappears, and transformations of some substances into others occur. This is a kind of fermentation that changes the quality of the product and directly affects the taste of the future drink.
Gourmets claim that these types of coffee are distinguished by an amazing softness of taste and many shades of aroma. They are worth trying at least once in your life.
Kopi Luwak
In most rankings, the most expensive coffee in the world is Kopi Luwak. Its main producers are Indonesia, Vietnam, South India and the Philippines. There are small Arabica plantations growing at an altitude of at least 1500 m above sea level.
A small rodent, the civet or luwak, as the locals call it, also lives here. He is the main person in the chain of turning ordinary coffee berries into elite and expensive coffee.
A wild civet eats about 1,500 kg of fruit per night
The animal is kept in a zoo and processes several kilograms of ripe and other coffee berries every day. Its maintenance is not so cheap for farmers, because for normal life it needs meat. The rodent is nocturnal, so feeding occurs late in the evening and early in the morning. To get 50 g of coffee beans ready for processing after an animal, you need to feed it about 1 kg of berries.
In addition, the luwak must be released into freedom, since it does not reproduce in captivity. They are later recaptured and placed in a zoo.
How is coffee processed from animal feces obtained?
- Plantation workers collect animal excrement every day and send it for drying.
- After this, the grains are washed under running water and separated from the excrement.
- Next comes the process of drying the grains.
- The final stage is roasting.
As a rule, they are roasted to a medium degree, because the taste of the future drink should be soft with an almost imperceptible bitterness. Coffee made from roasted beans has a chocolate-caramel flavor and vanilla aroma. Today, a lot of Kopi Luwak comes from Vietnam. This country is for last years becomes one of the world leaders in coffee sales in general.
What explains such a high price for Luwak coffee? In addition to the costs of caring for plantations and paying workers, farmers need to maintain wild animals that require care, and this is a lot of money. In addition, the resulting quantity of good coffee beans is much smaller than if they were simply collected and dried. Advertising praising the unusual taste of the drink also adds weight to the price.
Black tusk
Another product that can challenge the title of the most expensive coffee in the world is Black Tusk. It is produced in Thailand and three regions in the Maldives. Already from the name it is clear which animal is an important link in the coffee production chain. This is an elephant. He is also not averse to eating coffee berries.
The coffee production technology is similar to the Indonesian Kopi Luwak. The elephant eats grains, or rather berries, which, passing through the digestive tract, undergo a kind of fermentation. Next, they are extracted from the feces, washed, dried and fried. Digested grain in a volume of 1 kg is obtained from more than 30 kg of berries.
The elephant loves fruits and berries, so Black Ivory has a mixture of their tastes and aromas
The drink made from taki grains has a rich fruity taste and aroma; it contains floral, chocolate and nutty notes at the same time. There is no bitterness in it, but there is no sourness either. It is gentle and soft, as a good Arabica should be. This variety of coffee is known throughout the world as Black Ivory; its price reaches $500–600 per 500 grams.
Other expensive coffees
In addition to those varieties of coffee that are obtained thanks to animals, there are no less valuable ones produced in a less exotic way. Expensive varieties of coffee grown in the traditional way are distinguished by their exquisite taste only due to the peculiarities of climatic conditions and the varieties of the coffee trees themselves. Below is a rating of especially valuable ones.
- Hacienda La Esmeralda ($100–125 per 1 kg), produced in Panama, Arabica plantations are located high in the mountains in the shade of spreading Guavas. The drink has a mild but rich taste and is considered the purest in the world.
- St. Helena Coffee ($80 for 500g), grown on St. Helena Island. Features citrus, floral and caramel notes in the finished drink.
- El Injerto from Guatemala ($50 for 500g). The finished drink has the taste and aroma of exotic berries, chocolate and fruits with a nutty aftertaste.
- Fazenda Santa Ines from Brazil ($50 for 500g). Winner of many world awards at coffee exhibitions. Has a taste of citrus and chocolate.
- Blue Mountain from Jamaica ($50 for 500g). It is grown in the mountains at an altitude of over 1500 meters. Gives a rich taste of chocolate and fruit with exquisite notes of red pepper.
Traditionally, expensive coffees are sold in beans. Instant is not included in the list of elite products. It’s also difficult to say which one will suit your taste. One thing is known: products marked as elite, as a rule, confirm their special position, so it’s worth allowing yourself to eat them at least occasionally.
According to statistics, more than two and a half billion cups of coffee are drunk every day in the world. An invigorating and tasty drink has won the hearts of millions of fans. And true connoisseurs are willing to pay a lot of money for the privilege of drinking a cup of truly elite coffee.
Today our selection includes most expensive coffees, capable of satisfying the taste of any picky gourmet.
10. Yauco Selecto AA ($11 per pound - about 450 grams)
One of the rarest and most expensive Arabica varieties is grown in the mountains of Puerto Rico at an altitude of at least 100 meters above sea level. The aroma of this type of coffee is distinguished by nutty and chocolate notes.
9. Starbucks Rwanda Blue Bourbon ($24 per pound)
This variety has been grown in Rwanda since 2004 for the famous coffee company Starbucks. The unique taste of coffee is distinguished by subtle sourness and the aroma of spices.
8. Kona Coffee ($34 per pound)
This variety of Arabica grows on the slopes of the Hawaiian volcanoes Gualalai and Mauna Loa. The mineral-rich volcanic soil and ideal climate create all the conditions for the ripening of aromatic Kona Coffee beans.
7. Los Planes ($40 per pound)
This coffee is grown in the Los Plains of El Salvador. Connoisseurs note its sweetish floral notes with a hint of cocoa. In 2006, at the prestigious Quality Cup, experts assigned this coffee 93.52 points out of a hundred possible.
6. Blue Mountain ($49 per pound)
This variety is grown in Jamaica. Blue Mountain - favorite drink Queen of England Elizabeth and the legendary James Bond. By the way, the aroma and soft taste of this expensive coffee appealed to the Japanese, who buy about 80% of Blue Mountain beans.
5. Fazenda Santa Ines ($50 per pound)
The beans of this expensive variety are hand-picked on Brazilian plantations in Minas Gerais. The best Brazilian coffee has a rich aroma with citrus and chocolate undertones. It is believed that this coffee goes well with cream.
4. El Injerto ($50 per pound)
This type of coffee is grown in Guatemala in the town of Coban. The humid rainy climate of the places where it grows contributes to the special taste of coffee. This variety won the Quality Cup three times - in 2002, 2006 and 2007.
3. Island of St. Helena Coffee ($79 per pound).
St. Helena Island is famous for being the place of exile of Napoleon Bonaparte, who, by the way, greatly valued local coffee. A special feature of this variety is that only natural fertilizers are used when growing it.
2. Hacienda La Esmeralda ($104 per pound)
One of the most expensive coffee varieties on the planet is grown in Panama in the town of Gesha. However, in order to increase interest in the product, visionary planters named local coffee trees with the alluring name “Geisha”. Each Hacienda La Esmeralda grain is checked for defects and weighed.
1. Kopi Luwak ($160 per pound)
The most expensive type of coffee comes from the islands of Java, Sumatra and Sulawesi. Coffee got its name from small animals - civet cats or Luwak, as the locals call them. Civets eat ripe fruits coffee, passing them through your gastrointestinal tract. Coffee beans come out undigested and are cleaned, dried and roasted. The enzymes contained in the civet's stomach give the drink a special taste and aroma. Every year, no more than 500 kg of Kopi Luwak variety reaches the market.
This happened back in the distant colonial times in Indonesia. Then the Dutch, who occupied the territories of what are now the Indonesian islands, prohibited local farmers from drinking coffee from “Dutch plantations.” And Indonesians, by the way, love coffee. We lived with a Balinese family in Ubud, where the owner's wife cooked breakfast for us every morning. So, they always brewed me fresh natural coffee in the morning (not Luwak, of course, but regular coffee :)), not because I asked, but because that’s what is customary. That is, the people in those parts highly respect natural coffee, and this was the case in the old days. When the Dutch prohibited local people from harvesting coffee in their territory, farmers had to look for individual coffee beans on the ground where they could find them. This was the feces of luwak, local martens. Over time, people realized that this type of coffee tastes much better than regular coffee.
Since then, Indonesia, and in particular the island of Bali, has to this day been one of the main supplying regions of this type of coffee. A suitable climate and the distribution of palm martens created excellent conditions for the emergence of Luwak coffee in these parts. And indeed, while driving around the island of Bali on my own on a motorcycle, here and there I noticed signs with the inscription “Kopi Luwak”. There is a particularly large concentration of such farms in the northeast of the island, near the village of Kintamani, as well as along the road that leads to the Pura Besakih temple.
So we were driving to the Batur volcano and along the road we noticed the inscription “Kopi Luwak”. I had already heard a lot about this coffee, and therefore it was incredibly interesting for me to see everything myself. I stopped at the entrance to find out how much a visit costs. It turns out you don't need to pay anything! The entire walk and excursion are free, only a cup of coffee for tasting costs money - 50,000 rupees, i.e. about 5 dollars. Well, quite a reasonable price in my opinion. Here in Russia, in any coffee shop, regular espresso will not be cheaper. So I parked the bike in the shade and went deep into the green thickets.
The entire territory of the farm is cozy green corridors with a wide variety of plants.
Here you can see how various agricultural crops grow - from cocoa to vanillin. Everything is marked with signs, so those especially interested in botany will definitely be interested in how this or that type of plant grows. Yes and to the common man, far from botany, it’s interesting to see a bed of pineapples, for example:) 
I note that my three-year-old child was the first to notice pineapples =) So, even without reading, you will completely recognize the familiar fruits. But for the majority, signs still come in handy, because... a lot of things look like regular grass))
For me, nettle turned out to be more noticeable =) 
Here it is a little different, but the shape of the leaves and the small needles on them give away the stinging plant we are familiar with from childhood.
And, of course, coffee grows here. What would it be like without him? In such cute, almost clusters :) 
Various varieties of coffee are grown here for display to visitors. But only Arabica beans are used to produce Luwak coffee. The fastidious animal does not recognize other varieties. 
Here is that same selective gourmet marten. 
Honestly, I was captivated by this beast. Mordakha is incredibly cute, I just wanted to lovingly rub his fur =)) 
Several furry animals were sitting in a cage. They were planted here again only to show them to visitors. Of course, there can be no talk of any large-scale production. A pair of martens will not cope with the volumes for sale, no matter how much they eat and poop afterwards.
I asked if it was common for musangs to sit in cages like this. To which the employee confidently replied that no, no, only free musangs produce coffee. They say they walk around in the jungle, eating wild coffee, and then people collect their feces. I doubt it very much, because it’s too much human resources to collect these inconspicuous poops (sorry, but you can’t take the words out of the song) among the dense thickets. Moreover, I assumed that there would be some kind of coffee plantations, but it turned out that there were such forests around. 
Where will the animals look for Arabica?
Previously, coffee was indeed obtained in a “wild” way, but now, more often than not, unfortunate martens are put in cages and fattened on the spot. And if in nature these mammals choose only selected Arabica berries, then in the cages they have to eat what they are given. Therefore, today this method of producing Luwak coffee, although it reduces its cost, also reduces its quality. Quite a predictable pattern in my opinion. It seems to me that it would be more logical to plant coffee fields, fence the entire area and let these martens run around there. It seems like they live in the wild and eat the best coffee at their own discretion. It is again easier to collect waste from them, after all, the territory is limited. Why this was not done remains a mystery to me, but apparently there are reasons...
We were allowed to feed the musang. A farm employee attached ripe coffee berries to a stick so that the animal would not bite his hand. Both Mishutka and I fed Luwak several fruits =) 
Look how he bends over for a coffee berry =)
As soon as I saw it, my eyes immediately lit up :) 
Well, with what pleasure he crunched the Arabica coffee!! Even I want to, looking at this photo :))) 
The berry really looked ripe and juicy, maybe that’s why there was such a stir, or maybe the tummy was just hungry :(
The animal didn’t get much, only a few berries, but he still wanted some treats =) 
Notice below the red peel of the berry. Luwak spit out the outer shell of the coffee and ate only the bean!
And I have a question: “How do they eat up these grains?” After all, they are not processed in his stomach. They come out, in fact, only in a slightly modified form. 
Yes, that's it. The grain goes in, the grain comes out :) And this coffee gets its unique aroma due to enzymes that are found in the gastrointestinal tract of the palm marten, and with which, naturally, the coffee beans are soaked when they get inside the Arabica eater. Later I found out that martens also do not refuse fruits, and what’s more, they are not vegetarians at all!
The feces found are thoroughly washed, cleaned, and then fried. 
I’m sure you wouldn’t be able to tell it apart from regular coffee by its appearance if you poured this into a jar. Doesn't look like poop at all ;) 
Afterwards, the roasted grains are ground. The old way is in a mortar. 
Mishutka, of course, is trying more to hold the log than to grind it :)))
But he manages to cope well with the next stage - sifting. 
Today, of course, this entire process is automated.
And here, in fact, is the treasured jar of coffee worth several hundred dollars. 
And here the burning question arises: “How to brew Luwak coffee”? Many people ask about this because all the aroma and taste apparently do not come out with standard cooking methods. In Bali, I specially filmed this process, because... it certainly deserves attention. To brew Luwak coffee, the Balinese use this device. 
Water is poured into the flask, coffee is placed on top, and a fire is lit below. 
Then this unit is closed with a glass cube. The water boils over the fire and the steam comes out through a special tube into a bottle with ground coffee. 
Here this water accumulates and this is how Luwak coffee is brewed. Whole alchemy, no less! 
It seems to me that no coffee machines can replace this technology, and the only way that is even remotely similar is to brew it according to the principle of Turkish coffee directly over a fire.
Hooray! Ready!! Well, shall we risk a sip? ;) 
I have repeatedly seen reports from other travelers from similar farms, but none of them fed Luwak, no one saw how coffee is brewed in the traditional way, and no one could distinguish Luwak coffee from regular coffee. Indeed, its taste is practically no different from the average Arabica. But the richness and aroma of this coffee is many times greater than regular coffee! How did I understand this? We were lucky that on this farm they showed us so many things and gave us a chance to try, because we ended up here by chance and how lucky it was!! Because it was here that they didn’t just pour us a cup of coffee for 5 bucks, they gave us a whole tasting table. 
In addition to a cup of Luwak coffee, they also brought us a cup of regular coffee for comparison. Everything is learned by comparison, as you know. And this is exactly how you can fully experience the difference between regular coffee and Luwak coffee. The taste of Luwak, as I already wrote, is richer and more aromatic, but at the same time this coffee is not stronger, i.e. It is not the strength that makes the richness appear.
To be honest, I expected something different. The fact is that my mother brought Luwak coffee from Vietnam. With a photo of the animal on the pack, everything is as it should be :) Many people say that this is Vietnamese Luwak with a sort of chocolate flavor, so they say it’s really exclusive. Indeed, the coffee my mother brought has a chocolate tint. Just a caveat, she would never have paid even hundreds of dollars for this rather large bag of coffee. Then it’s not clear what kind of coffee this is, it’s written something like “Luwak”, but how can elite coffee cost the pennies for which it is sold in Vietnam? The answer probably lies in the now known fact that methods have been developed to artificially flavor coffee with civet. It is the artificial flavoring that is felt in the Vietnamese “chocolate” Luwak!! This explains the price of this coffee there.
In Bali, absolutely no additional flavor tones other than coffee are felt, only a special deep richness. That’s why it was surprising to me, because I had tried this type of coffee before, but the taste was completely different. So from own experience I'm inclined to believe that Vietnamese coffee is fake. Not all of them, probably, because Vietnam is also a supplier of the Luwak variety, but cheap options with artificial flavors have flooded the local market, and this is exactly what they sell to tourists, nothing personal, just business) Remember that Luwak coffee is produced all over the world, only 700 kg per year ! It a priori cannot be cheap! Do not be fooled by attractive prices, this is an indicator of deception and low quality.
I’ll continue about the tasting. In the photo above you can see that there are many cups of drinks in front of Mishutka. That is, in addition to regular coffee and Luwak coffee, we also tried coffee with ginseng, coffee with chocolate, coffee with coconut, coffee with vanilla, tea with ginger, tea with lemon, tea with lemongrass and hibiscus tea. Mmmmm, how delicious everything was! Mishutka and I blew everything =) Except tea with ginger, because it was very tart and even spicy. All herbs are grown here, so they offer you to try everything. 
And the most various options coffee is already stored in jars. 
After the walk and tasting, we headed out. On the way, we were not persistently offered to look at the coffee in their shop, but I immediately said that there was no money =) The employee did not offer anything else, i.e. There was no goal to sell anything, I also really liked it on this farm. I definitely recommend this place to get acquainted with the production of the Kopi Luwak mine.
The farm is called "Lakshmi". Along the direct route "Ubud - Kintamani" (if you go through Tegallalng), along the street Jl. Raya Tegal Suci, there is such a shield. 
It is worth focusing on it. The goddess Lakshmi is also painted there, and Ganesha (the Hindu god with the head of an elephant) sits almost at the very entrance to the farm.
Up! Due to requests received in PM, I finally decided to mark this farm on the map.
The small Luwak animal, also known as the musang or palm civet, belongs to the civet family. are the main habitat of musangs, but their distribution area is quite diverse. The main distribution area of luwak is Africa, South and Southeast Asia, including the Philippines and Indonesia. The Luwak animal, with a body weight of 1 to 15 kg, resembles a marten or ferret in appearance, its body length varies from 30 cm to 1 meter. Luwak are active mainly at night. The Luwak animal is often the target of hunters who want to get not only the valuable civet fur, but also edible meat.
Nutrition
The Luwak animal lives in trees and is a small predator, but the basis of its diet is not only meat, but also various insects, as well as fruits, nuts and other plant components, including coffee tree beans. Musangs carefully select the ripest and most intact coffee beans thanks to their sense of smell, which allows them to find aromatic and tasty coffee beans.
Production of elite coffee
The Luwak animal eats so much coffee beans that it cannot digest them. When coffee beans enter the Luwak body, they ferment, which subsequently affects the taste of the beans. In the stomach of the animal, the process of digestion of the pulp of coffee fruits occurs, and the coffee seeds are excreted naturally, acquiring a slightly changed appearance. They are collected, thoroughly cleaned and washed to remove Luwak droppings. After this, coffee plantation workers dry the coffee beans in the sun - so they are lightly roasted. After such actions, the sale of coffee begins, on which a luwak is often depicted - an animal that “produces” an elite product.
Research results show that such coffee is safe for consumers, since after careful processing of the beans, there are practically no pathogenic bacteria in them, and subsequent roasting of the beans kills the remaining ones.
The production of such coffee requires a lot self made, takes a lot of time and effort, so it turns out little. The rarity and high cost of coffee is a consequence of the destruction of the Luwak's natural habitat, which causes a decrease in their numbers.
Until some time, palm civets were considered dangerous pests that ate all the ripe fruits, so they were exterminated by Indonesian farmers. However, as it turned out, it was in vain, since with the help of these small animals one can earn a lot of money in the production of elite coffee called Kopi Luwak, which has become the most expensive to date.
A little history
When Indonesia was a Dutch colonial possession, local farmers were increasingly taxed in the form of coffee beans, which were highly valued by the local population. Then Indonesian farmers noticed that coffee beans from musang excrement were practically indigestible, so they began to carefully clean them and ship them to the Netherlands. However, coffee made from these beans turned out to be so aromatic and tasty that it began to gain popularity outside Indonesia. This is how the original technology for producing Kopi Luwak coffee was born, which today is considered the rarest and most unusual. Many coffee lovers describe it as an aromatic drink that has a caramel flavor with a hint of chocolate. Whether you try this coffee or not is up to you!
