Characteristics of Original Luwak Coffee (Civet Coffee)

For ordinary people, it may be very difficult to distinguish between genuine civet coffee Civet coffee is regular. A small portion was found that some coffee shops offer copies of the regular kind that are stamped with ease as civet coffee, and do not be surprised if some of the shops had the courage to do the mixing civet coffee with regular coffee with a percentage below the standard. So if consumers misled into buying the adulterated coffee, just the same as just buying a regular type of regular coffee, but bought with a price equal to 80% content of civet coffee for example. It is appropriate that the consumers know coffee and get to know what can be regarded as the original civet coffee or not, as well as civet coffee which implies more than 60%. 

Civet Coffee Original 

Maintain the original taste of civet coffee may have been very difficult, even in Sumatra alone it is also seen as difficult. It is caused by a mongoose or ferret population that is very rare, but thanks to the ore civet coffee is ripe on the tree becomes civet coffee with high quality. Only civet civet coffee is able to distinguish between genuine or not, so do not be surprised when consumers visit to one of the coffee shop and found that regular coffee civet coffee labeled as the original. The first thing to do if you want to buy genuine Luwak coffee is standard and can be accounted for authenticity, start by buying in stores which have a national seritifikasi about civet coffee itself. 

The high price was not a guarantee that the civet coffee kopi luwak including genuine or not, only the producer who holds a permit the production and sale of coffee bersetifikasilah which can be a reference for civet coffee products become more developed. Probably for the luwak coffee lovers are already very familiar with the taste and aroma produced by the civet coffee, but to distinguish the physical characteristics is extremely difficult, and when the product is on the market, all packaging will look the same. Basically entire ground coffee products have the same physical characteristic, black and coffee bearoma sting. This is causing difficulty for consumers to focus more on which to distinguish the original and not a copy. 

It will be easier when the original civet coffee distinguish fake is pasa while still in the form of seeds and will soon be fried. In terms of physical form beans, civet coffee has a slightly yellowish yellowish color, due to the continued fermentation process in the body mongoose. Then the epidermis on civet coffee will easily dislodged, and the most important thing is circular and oval shapes ore perfect civet coffee is the original form of civet coffee. This is because ferrets only eat the best coffee ores and quality, both in physical form and aroma. 

Characteristics of Original Luwak Coffee (Civet Coffee)

many are asking traits original civet coffee, and some are asking how to distinguish civet coffee with regular coffee, The real her if that was skinned kenalai can easily, usually on his horn brownish skin, and black, which caused the former dried mucus, while already in the form of dried coffee beans when compared with regular coffee beans will look discolored usual, while the coffee beans that have been eaten animal mongoose lighter colored, or yellowish green, while regular coffee green to gray.

The coffee plantation is very much exactly the civet coffee, the coffee is usually scattered on the coffee plantations as in eating squirrel or a bat, the bat with a coffee difference is civet coffee, coffee bat is in the eating ripe coffee bats, but it takes a different way with ferrets, weasels eat red coffee if he swallowed his coffee beans, and red skin of her in the exhaust, while consuming coffee bats only eat red skin only, do not swallow his seed, 

and the characteristics of the original civet coffee when the coffee near the bat, it would seem, if the coffee bats clean, while the civet coffee is black, because a lot of mucus dries on the skin of his horns, but even so if equally made ​​in the coffee beans bats will look discolored beans, civet coffee while brightly colored or lighter than coffee bats, 

when it comes to taste depending on how megolah her​​, even though the original civet coffee with best quality, if it is not true pengolahn it does not guarantee good taste, sometimes there is a sharp aroma of coffee, but it does not feel, there is also that tastes good but the scent missing, it all depends on how civet coffee roast, or how to make coffee powder, which is too fine milling can menyebab his scent drifted right, roasting underdone also mengakibat the less air scent.