A barista is an fascinating profession really suitable for socially-minded men and women who like to speak, meet folks, listen to stories and enjoy the memories of specific “coffee moments.” One of these specific memories is the story of a cup of Kopi Luwak coffee that a coffee patron shared with a barista friend.
The coffee patron was quite certain in his order of genuine gourmet Sumatra Mandheling coffee. He sighed at the absence of Kopi Luwak on the coffee menu. Kopi Luwak is amongst the most expensive coffees in the globe. For this reason, it is not one thing a coffee shop would feature for normal consumption.
Nevertheless, the coffee patron said to the barista, “…you comprehend how delicious coffee genuinely is when you taste a cup of genuine Kopi Luwak coffee as I did during my travels in Sumatra. It is a paradox to find out that a Paradoxurus or “Luwak,” fundamentally a tiny mammal that goes unnoticed and is not extremely beautiful, produces “animal coffee” for which humans spend hundreds of dollars per pound! Sumatran locals call the tiny mammals “Luwak.” Paradoxurus is their scientific name far more fitting for the high priced coffee droppings collected to make this marvelous coffee. These animals reside in the trees in Sumatra. A single of their preferred foods is red, ripe coffee cherries. Interestingly, they consume the cherries, bean, anything. When the coffee cherries get to their stomach, the animal’s body produces enzymes and gastric juices that approach the beans.
A scientist from the University of Guelph, Ontario, Canada, Physician Massimo Marcone, ran scientific tests on Kopi Luwak coffee. This scientist proved that proteolytic enzymes penetrated into all the “Luwak” beans. This is what causes substantial breakdown of storage proteins and reduces the caffeine level in this special coffee. Apparently, these animal enzymes prevent bitter taste and caffeine jitters. The “Luwak’s” stomach is almost like a natural “coffee mill.” When the beans exit by means of the animal’s digestive program, the beans are nevertheless intact.
The animals move mostly at night. They creep along the branches of coffee trees. The animals sniff the coffee cherries and choose only the reddest and tastiest ones. They chew the exterior of the cherry but swallow the complete beans. Amazing to think there are Kopi Luwak farmers who stick to these creatures through the Sumatran forests. The beans remain in the animals’ stomachs for about 36 hours prior to they come out. The farmers are familiar with the “Luwak” territory so they scour the grounds for animal droppings to gather. The farmers clean the beans thoroughly. Then they can roast the beans and grind them just like any other coffee. Funny to think that the origin designation for this coffee is “Kopi Luwak.” The cost tag is a high 1 but worth each sip!…”
The barista nodded and the coffee patron continued. “…Aah! Kopi Luwak coffee: rich and sturdy aroma. Full bodied like no other coffee, virtually “syrupy” and with a hint of chocolate taste. It is coffee that lingers on the tongue with hints of malt coffee. A shame the production is so low, only about 500 pounds per year. But you know, it is not the only fruit digested by an animal, excreted and then collected for human consumption as a pricey drink. There are other people….”
The barista said, “Genuinely, did not know that.” The coffee patron replied, whilst taking his final sip of Mandheling gourmet coffee, “…In Brazil, they have Jacu Bird Coffee. In Vietnam, the weasel is what produces Weasel Coffee. I locate “Luwaks” prettier than weasels, don’t you? In the Philippines, the ‘civet” (a “Luwak” by one more name) produces Kape Alamid Coffee. I could go on and tell you about the Argan oil story, a tale of nuts and tree climbing goats from Morocco. But, it is late and I need to have to go. By the way, the Sumatra Mandheling coffee was great!…”
Yes, genuine gourmet Mandheling Coffee tastes great and it is accessible for the asking. Go ahead treat your self to a cup of this delicious specialty coffee!