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Submission: On August 27 via manual from RU — Scanned from DE
Submission: On August 27 via manual from RU — Scanned from DE
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Kopi luwak, also known as civet coffee, is a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). The cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected.[1] Asian palm civets are increasingly caught in the wild and traded for this purpose.[2] Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines,[3] where the product is called kape motit in the Cordillera region, kapé alamíd in Tagalog areas, kapé melô or kapé musang in Mindanao, and kahawa kubing in the Sulu Archipelago. Roasted Palawan Kopi luwak Kopi luwak is also produced in Palawan's Langogan Valley. The beans from droppings of the Asian palm civet and Palawan binturong (Arctictis binturong whitei) are collected from the forest floor and cleaned.[4][5] Producers of the coffee beans argue that the process may improve coffee through two mechanisms: selection, where civets choose to eat only certain cherries; and digestion, where biological or chemical mechanisms in the animals' digestive tracts alter the composition of the coffee cherries. History The origin of kopi luwak is closely connected to the history of coffee production in Indonesia; Dutch colonialists established coffee plantations in Indonesia and imported beans from Yemen. In the 19th century, farmers in central Java started to brew and drink coffee from excreted beans collected at their plantations.[11] Production An Asian palm civet Defecated luwak coffee berries in East Java Kopi luwak is brewed from coffee beans that traversed the gastrointestinal tract of an Asian palm civet, and were thus subjected to a combination of acidic, enzymatic, and fermentation treatment. During digestion, digestive enzymes and gastric juices permeate through the endocarp of coffee cherries and break down storage proteins, yielding shorter peptides. This alters the composition of amino acids and impacts the aroma of the coffee. In the roasting process, the proteins undergo a non-enzymatic Maillard reaction.[12] The palm civet is thought to select the most ripe and flawless coffee cherries. This selection influences the flavour of the coffee, as does the digestive process. The beans begin to germinate by malting, which reduces their bitterness.[13] When performed in nature, or in the wild, these two mechanisms achieve the same goal as selective picking and the wet or washed process of coffee milling: 1) harvesting optimally ripe cherries and 2) mechanically and chemically removing the pulp and skin from the cherry, leaving mainly the seed. word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word mmMwWLliI0fiflO&1 mmMwWLliI0fiflO&1 mmMwWLliI0fiflO&1 mmMwWLliI0fiflO&1 mmMwWLliI0fiflO&1 mmMwWLliI0fiflO&1 mmMwWLliI0fiflO&1