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Kopi Luwak Global


Civet Coffee Processing

  • The ingredient is Arabica coffee beans that are ripe and still fresh.
  • Coffee beans are given to the mongoose as food. Once the beans are in the mongoose stomach, there will be a process of fermentation which lasts approximately 8 to 12 hours.
  • The civet dung in form of clumps consisting of undigested coffee beans mixed with mucus. Coffee beans (Brenjel Raw) are then dried under the sun (Full Sun Drying) until the water content remains about 20% to 25%.
  • Coffee beans that have been dried and then separated from epidermis using mashed machine into Green Bean and ready to be fried.
  • Drying Green Bean under the sun (Full Sun Drying) until the water content remains about 16%.
  • Wash Green Bean until clean.
  • Drying back Green Bean until the water content remains about 10% to 11%.
  • Civet coffee beans that have water content about 10% to 11% then fried.
  • Pulverization beans that have been fried to produce smooth civet coffee and ready to be brewed.
  • After the pulverization process is complete, cooled the civet coffee powder, then pack it.

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