Civet coffee has been known as the most expensive coffee in the world. Its high prices are mainly contributed by its uncommon production method. Civet coffee is produced from the coffee beans which have been digested by Asian palm civet or Luwak (Paradoxorus hermaprodites). Civet coffee production is very limited due to its processing is merely depends on civet biologic system. Unfortunately, reliable information on civet microbial digestive is still limited. The aim of this research is to evaluate cup (sensory) and microbial quality of wild and caged civet coffee. Samples of wild and caged civet coffee obtained from Bener Meriah District, Aceh, Indonesia. Sensory quality parameters consist of fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cups, sweetness and overall. Microbial quality was done by enumeration of lactic acid bacteria. The results showed that wild and caged civet coffee relatively had similar profile sensory and microbial characteristics. The score cupping of wild civet coffee is slightly higher than caged civet coffee. Aroma and flavour characteristics of wild and caged civet coffee were herby, nutty, grassy tobacco-like, fishy and sweet but there were over fruity-papaya and guava-like aroma and flavour of caged civet coffee. The lactic acid bacteria count on wild and caged civet were 5.8 x 10 8 cfu/ml and 3,8 x10 8 cfu/ml. Three different colonies from MRS media were isolated and submitted to gram and catalase test. All isolates showed gram-positive and catalase negative. The result confirmed that most colonies are lactic acid bacteria group. Two isolates (ICF 1 and ICF 3) showed proteolytic activity, and isolated ICF 1 showed the largest zone of clearance of 15 mm. Further investigation is required for identification and selection of performance lactic acid bacteria for artificial civet coffee fermentation.
Nowadays, sensory characteristics are considered as basic requirement for coffee quality, which determined its future commercial value. Gayo Arabica coffee is one of specialty coffees known by international buyers due to its unique taste and complex aroma. However, the sensory characteristics of gayo arabica coffee vary based on type of local varieties and the processing technique practiced. The present study aims to determine the effect of variety and processing methods towards physical and sensory properties of Gayo Arabica coffee. Four Gayo local varieties (Tim-tim, Borbor, Ateng Super and Multi-varieties) and three processing practices (full-wash, semi-wash and honey natural process) were investigated. The measured parameters were moisture contents and cupping quality based on Specialty Coffee Association of America (SCAA) procedure. The statistical analysis showed that local varieties and processing attributes has significant influenced (P≤0.01) on the certain sensory attributes. The interaction of both factors showed significant effects (P≤0.01) towards flavour, acidity and balance attributes. Ateng Super variety showed a high score of overall cupping attributes whilst among processing practices it showed no differences. In conclusion, all experiments produced specialty coffee based on SCAA cupping test. Ateng Super local varieties showed the highest score (85.36±0.14) and full-wash processing produced the highest cupping quality compared to others (84.79±0.03). The Q-grader also remarked that Gayo Arabica coffee has distinguished flavours such as chocolate, dark-chocolate, caramel, nutty and spicy in all experiments. However, several unpleasant remarks also appeared in honey natural process such as sour, slightly aged and over fermented taste.
Kopi luwak or civet coffee is known as one of the most popular coffee in the world. This coffee produced from the finest and ripest coffee berries that are eaten by luwak (Paradoxorus hermaphroditus), a cat like-animal. Kopi luwak is currently recognized as the most special and most expensive coffee in the world. Kopi luwak production is initially done naturally by collecting kopi luwak from nature. However, due to the limited number, farmer began to cultivate kopi luwak with captivity (caged kopi luwak). A number of problems arise in production, consumption and trade. Indonesia as the first country to produce kopi luwak certainly needs to pay special attention to the development of this coffee. Some research results show that wild kopi luwak and caged kopi luwak have different characteristics. Kopi luwak production with captivity needs to be well studied so that it can be accepted by the world market. Counterfeiting kopi luwak is still common. Standardization of kopi luwak quality needs to be developed, certification of kopi luwak as a quality guarantee will increase consumer confidence and maintain the continuity of this coffee.
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