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Kopi LuwakNew Research Explains Structure, Taste of Kopi Luwak CoffeeWhen a Kopi Luwak coffee bean, the world most expensive coffee, comes out the other end of a large cat after it is been eaten by the animal called a civet or Luwak, the micro structural properties of the beans are altered, according to new research by a University of Guelph scientist published in Food Research International. They are harder, more brittle and darker in color than the same type of bean that has not been eaten and digested by the three to 10 pound tree climbing animal found in Ethiopia and Indonesia. The changes in the beans show that during transit through the civets GI track, various digestive biochemicals are actually penetrating the outer coffee cherry and reaching the actual bean surface, where a chemical color change takes place, said Massimo Marcone, author of Composition and properties of Indonesian palm civet coffee (Kopi Luwak) and Ethiopian civet coffee. Marcone is an adjunct professor in the Department of Food Science. Marcone traveled to Ethiopia and Indonesia in 2003 to collect the rare coffee beans that cost $600 a pound. During the night, the civet uses its eyesight and smell to seek out and eat only the ripest coffee cherries, he said. The coffee cherry fruit is completely digested by the Luwak, but the beans are excreted in their feces. The internal fermentation by digestive enzymes adds a unique flavor to the beans, which Marcone said has been described as earthy, musty, syrupy, smooth and rich with jungle and chocolate undertones. Since people are paying $50 for each cup of Kopi Luwak, he wanted to determine whether or not they are actually getting a different kind of coffee. In addition to the differences in size, color and hardness of the bean, he found that the lack of protein in the bean results in its superior taste. The civet beans are lower in total protein, indicating that during digestion, proteins are being broken down and are also leached out of the bean, said Marcone. Since proteins are what make coffee bitter during the roasting process, the lower levels of proteins decrease the bitterness of Kopi Luwak coffee. Although certified blinded human tasters could find little difference in the overall flavor and aroma of the beans, an electronic nose machine could detect that the aroma of the civet coffee beans is also affected. So it tastes good, but is the coffee, having traveled trough an animals digestive track, safe to drink? Marcone found that although civet coffee beans are significantly more contaminated than regular beans, the civet beans on the market are actually quite clean. Civet beans are typically extensively washed under running water after collection, which dislodges bacteria, he said. Words from the Sources: The Luwak Coffee from Indonesia Sumatra are less than 100 KG / year capacity. And the capacity are becoming less and less becase the animal are hunted and kill because they are messing up the coffee plantation while eating selected fresh cherries only and left unriped cherries messing up, that will influenced the production. To conserve the Luwak and the coffee existance, we ask for donation to pay all the damaged by Luwak animal to the farmer by exchanging the civet with adequate amount of money and the lossess. Also to buy catched Luwak animal in high prices to keep them save from hunting and produce luwak coffee by their nature way. By now the the Kopi Luwak only available by give donation for USD 300 for 1 / 2 KG of 100% geniue luwak coffee. The fund are the protect the Luwak animal from hunting by the plant owner, and to fed the luwak that consume the fresh chicken, milk, and grapes besides best coffee cherries. We did not provide certificate, cause the only proven that the coffee are real by brew and tasting of it.