Coffee processing coffee processing mongoose same as usual except that the fermentation process by Weasel / Luwak is made differently, the fermentation process used is actually the fruit is eaten fresh coffee beans Weasel / Civet mixed with enzymes that exist in the digestive tract Weasel / Luwak is located inside the abdomen Weasel / Civet during + 2 hours to +12 hours, it makes the process of fermentation in the digestive tract Weasel / Civet be perfect so as to create the exotic taste of coffee brewed coffee aroma is also very delicious.
Treatment processes that have been developed through several stages namely:
1. From Fruit Red Coffee / Cook stem.
2. Coffee beans are eaten Weasel / Civet. The fermentation process in the digestive tract Weasel / Civet during + 2 + hours up to 12 hours.
3. Manure drying / Brenjel Raw under the hot sun (FULL SUN drying) Up to 20% of Water Remaining Until 25%.
4. Separation From Ari skin Pound Coffee Beans With Manual mode / tradisonal By Lesung or using machine crushed (to be Greenbean / Rice / Sand Luwak Coffee is ready for frying).
5. Sort Rice Dry Luwak Coffee Beans Best Coffee Beans Namely intact Net.
6. Back drying Rice / Luwak Coffee Beans Under the blazing sun (FULL SUN drying) Up to 10% Remaining Water Levels Up By 13%.
7. Clean Up laundering.
8. Drying of Water Back Up Remaining 10% Up To 13% Back early.
9. Frying / pengsangraian with manual / traditional firewood is also a traditional frying pan with an iron. Or by the-oven.
10. To color the product composed of black (CITY Roast), blackish brown, and brown. The color depends on the duration of the frying pan. In general, the coffee connoisseur on the people of Indonesia and Asia prefer the kind of coffee that is cooked until black (City Roast). While to some Asian countries like Korea, Japan, Taiwan they like blackish brown. While for the European region prefers the color brown.
11. Pulverization, using a grinding tool that can create true-bnear smooth.
12. Furthermore, after the process is powder after cooled and packaged in accordance with a measure of customer orders, Packing Using the sterill to keep the coffee grounds stay fresh for months and even up to a year.
GUARANTEE authenticity of the product
Number of coffee products and coffee producers mongoose mongoose so the competition level will increase, cheating in trade are often encountered in the field so that will indirectly harm consumers and create original product mongoose coffee would decrease the quality and price. Coffee production depends on the animal mongoose mongoose, mongoose capacity of food and farming is very limited, since no specific research in animal behavior was in ferment the coffee, the trend of irresponsible parties make deceptive product by mongoose coffee mixed with coffee ordinary. With the goal of keeping the quantity increases, Automatic it will impact at all on customer satisfaction. Thus guarantees the authenticity of coffee products mongoose must exist. Guarantee the authenticity of these products other than coffee mongoose has been recognized by health dipartemen and parties related to food quality inspector, can also be seen directly to the address of the manufacturer, and can perform the MOU agreement between both parties.
PROSPECTS AND MARKETING
For those who are interested in coffee mongoose for Prospective Customers, want to join the Marketing division and exporter, and want to market the Luwak Coffee. be contacting ---
Name: Mr.. Che_nung (Owner / Entrepreneur) www.chenungkopiluwak.com
to better know about coffee processing mongoose directly, please take the time to visit, to check directly to the location of Livestock / Aquaculture Product Processing Luwak Coffee Luwak how in office until ready for market.
Captive Civet (Paradoxurus hermaphrodirus)
berternak and breeding Weasel / Civet (Paradoxurus hermaphrodirus) in addition to producing coffee products mongoose, also help preserve the ecosystem and the survival of Weasel / Civet itself so as not to become extinct because of Exploitation and a massive hunt, but breeders are Swadaya in berternak Weasel / Civet which incorporated in the built still survive with the technique as it is, so that knowledge about the behavior and the way berternak good breeder will be helping with Weasel / Civet. therefore the better cultivation once mongoose would be very influential on the outcome of the mongoose coffee products both in quantity and quality.