How to Make Wild Civet Coffee

At first the collection of coffee beans from the civet droppings washed until completely clean. Then the coffee beans dried in the sun to dry. Further to this civet coffee powder there are two ways, traditional and technological means.

Make the coffee powder is traditionally used pans made ​​of iron, first heat the wok until quite hot first and then input into the pan of coffee, and the stirring continuously so that it evenly cooked, and its uniform color, when its color is dark brown and brittle copies have to be removed and cooled in the open, after his cold coffee and coffee in mashed with a mortar and pestle that name, the tool is usually made ​​of wood or stone, after a fine coffee, coffee powder in the filter using a sieve, coffee is not pass filtered in the mash until smooth again, and this process is done repeatedly, until its all smooth coffee.

This traditional coffee-making will lead to a sharper aroma of coffee, because coffee grounds when the puree is hot, while the coffee is on rollers, there was heat in the coffee grounds out of the grinding machine, this is causing my coffee aroma to evaporate.

Another way of making coffee powder with perendangan (penyangraian) rice coffee is heated at a temperature of 200-225 ° C in this process can be done covertly or openly, in the process of this perendangan coffee experienced two processes, evaporation of water at a temperature of 100 ° C and pyrolysis at temperatures 180-225 ° C.

At this stage of the coffee pyrolysis chemistry changes, the evaporation of acid and formed its distinctive aroma of coffee. Having reached the stage of roasting coffee point or cooked roasted coffee finish heating, coffee and chilled ready rolled, we can make a civet coffee powder using the traditional way, it's just coffee refinement using rollers.

About Wild Civet Coffee

Civet coffee is coffee beans obtained from the disposal of manure (feces) weasel having previously eaten, pass through the digestive process and more than 12 hours of fermentation in the stomach of ferrets naturally. Special, coffee beans are not contaminated by dirt, which is contaminated grain which coat the coffee beans. The beans come from coffee berries that have been recognized type of Arabica aroma and taste. Types of Arabica coffee grown in areas with altitude over 1000 meters above sea level. This area is also rich in tropical forest biodiversity. In Sumatra, civet coffee, among others, comes from Gayo, Lintong, Mandailing, Dairi, Karo and Sipirok.

Civet coffee is made up of several types of civet coffee tangkaran results, civet coffee civet livestock and wild coffee. Obtained from the civet coffee civet captivity are kept in a coffee plantation land in the fence by using wire mesh. Civet coffee while livestock is obtained from the civet coffee is grounded or locked in an iron cage / wire and fed daily coffee beans and other fruits. While the wild civet coffee is coffee that is obtained from a live ferret in the woods.

HOW WE MAKE AND MAINTAIN A SENSE OF WILD CIVET COFFEE? 

Specialy, this wild civet coffee beans are not only eating but a variety of forest fruits that grow around the area. However, only the outer skin of coffee beans - called Cery - are eaten by civet , so the beans are removed by a ferret is not contaminated by impurities. This is what makes a wild civet coffee has generated more rich flavor and aroma than other civet coffee or conventional coffee. Interestingly, when wild civet coffee beans in the area removing the familiar, raccoons will not move during the habitat is not destroyed. Usually the coffee beans can be found on the outskirts of coffee plantations or in the trunk of the tree is dry. The coffee bean is then collected by farmers for the production of raw materials civet coffee that we produce.

Furthermore, in order to maintain cleanliness and taste there, the beans are washed and peeled from the shell carefully. Pemisaan process is done manually, without using a machine or a huller. Because if the process of separating the seeds from the shells of defective coffee beans, it will lose flavor and aroma of coffee is produced. After that, the dried seeds to dry. To keep the beans so the quality is maintained, used tupperware and conducted surveillance at regular intervals.

OUR COMMITMENT TO INCREASE OF FARMERS AND THE ENVIRONMENT 

Sustaining before people knew civet, civet hunted by farmers because they are considered pests that reduce crop of coffee. Concerned with the condition, we work with a group of coffee farmers and non-governmental organizations (NGOs) to increase knowledge and skills of farmers to produce good quality civet coffee. Socialization of the economic and ecological benefits of civet coffee to the farmers continue to be made. Our commitment, to improve the welfare of coffee farmers, with no need to wait for the annual harvest or kill the civet. Biological diversity is what makes the taste of civet coffee is superior compared to conventional coffee or civet coffee plantation and cattle breeding outcomes.