• HOME
  • News
  • NCHU’s Kopi Luwak (civet coffee) is the best coffee in the world, said Coffee Review

NCHU’s Kopi Luwak (civet coffee) is the best coffee in the world, said Coffee Review

2016-12-29 10:03:06
興新聞張貼者
Unit秘書室
3,939

  NCHU’s Kopi Luwak (civet coffee) is the best coffee in the world, said Coffee Review


Indonesia Kopi Luwak or civet coffee has been recognized as the world’s most expensive and rarest coffee, though the coffee beans are made from plucked animal’s facet, which brings hygiene concern to the consumers.

Dr. Young, Chiu-Chung(楊秋忠)(Academician of the Academia Sinica and Professor of the Soil and Environmental Sciences Department, Chung Hsing University) in cooperation with Ming-Men International Co., Ltd.(名門易理國際股份有限公司), developed the Magic Cat Civet Coffee(神奇貓麝香貓咖啡). It took 8 years for the new civet coffee to be developed and it is made with extraction of the probiotics contained in the original civet coffee beans. This is touted as a breakthrough, so much so that the internationally proclaimed Coffee Review has rated it as the world’s best civet coffee, giving it an outstanding score of 94 points.

Dr. Young, Chiu-Chung(楊秋忠)extracts probiotics from the fresh beans for purification and cultivation in the laboratory. After DNA identification and reproduction, the probiotics are then fermented according to simulation of the fermentation process that takes place in the civet’s stomach. In order to achieve natural aroma and free from artificial flavoring, the proportion and fermentation time of the probiotics has been adjusted in different experiment processes, in addition to the roasting techniques.

Coffee Review, an international coffee review organization, originated the use of 100-point scale ratings for evaluation of coffee. An exceptional good civet coffee usually gains the score ranging from 82 to 86, while an acceptable civet coffee is under 80. Hence, the Coffee Review has given Magic Cat Civet Coffee(神奇貓麝香貓咖啡) an unprecedented top score of 94, which indeed was a breaking record.

Dr. Young, Chiu-Chung(楊秋忠)said that the fermentation of the probiotics reduces the bitterness of caffeine to allow a pleasant taste of the coffee beans, which is neither bitter nor astringent. Furthermore, as the probiotics are fermented naturally, it eliminates the minimum pesticides residue and ochratoxin that are present in the coffee, caffeine is also reduced to just a third of the original level. 

Back
TOP