Luwak coffee
Mussang, or luwak coffee bean’s main producerMussangs🥜☝️☕️, apparently as cute as cats, live in Southeast Asia. They are predators, but they are distinguished by a striking omnivorous nature: these small animals consume coffee berries, which they reach thanks to the ability to climb trees.
Recall that the coffee berry consists of a thick bitter peel, a small layer of sweet and 1-2 grains inside. Mussangs eat only a sweet layer and an oily grain and bite the skin and throw it away. They are not able to chew grain. Coffee bones that get into the digestive system of the animal are then exhibited of the following type:
acid of gastric juice, which makes the solid structure of the nucleus looser;
alkaline bile and pancreatic secretion, decomposition of fats;
fermentation of bacteria living in the digestive system of this tropical animal.
Among other things, musangs have external paired glands that secrete a caustic and extremely unpleasant-smelling enzyme – rivet (rivet, which is used by animals to zoning habitats). In the process of defecation, this enzyme enters the stools, making a final contribution to the formation of the original taste and aroma bouquet of future coffee beans. It should be emphasized that the uniqueness of Luwaki coffee lies not only in such an extravagant “method of preparation”, but also, to a large extent, in the fact that each musanga organism has a unique set of its own microbiological and biochemical properties:
unique microflora of the digestive system;
the original composition of civet (by smell, animals recognize each other).
In addition, it should be borne in mind that the internal fermentation of the digestive tract is also caused by such current and rapidly changing factors as:
animal nutrition
animal health;
the state and characteristics of the digestive system. So it becomes clear why coffee Luwak is one of the most expensive: each product obtained by an animal is unique.
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