23 June 2008

Coffee Cherries
1. Coffee Cherries
Civet coffee just like other coffee, as plump red berries on a coffee tree.

Palm Civet
2. Palm Civet (Luwak)
For reasons known only to the luwak the cherry is selected especially the red, ripe coffee cherry, and then eaten.

Natural Kopi Luwak
3. Natural Kopi Luwak
Once the cherries have been fermented and digested they come out looking like this!

4. Parchment
After the civet (luwak) digested the beans were still bond each other so the bean is broken down into individual beans that still retain the parchment.

5. Drying
The beans are then laid out on canvas in the sun and dried for approximately 5-7days.

Dried Beans
6. Dried Beans
Once dry the papery parchment cracks and the coffee beans becomes shrink.

7. Grinded or Pounding
The dried coffee beans are grinded or pounded (tradisionally) to make its parchment brittle shattered into small pieces.

8. Winnowing
The parchment has broken down into fragment and dust which is easily removed through winnowing.

Sorting9. Sorting
Some beans still have a fibrous coating because its difficult to remove. That’s way the final step is sorting, a process that is both time consuming and labour intensive.


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