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ValBeMar Kopi Luwak

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Kayumas is one of the many plantations operated by PT. Perkebunan Nusantara 12 Persero that's located at Jl. Rajawali 44, Surabaya in the region of Dua Jembar. Kayumas is situated at the mountainside of Mt. Ijen, at a distance of 47 km from the city of Situbondo and 240 km west of Surabaya, and at an elevation of 760 to 1550 meters above sea level. Kayumas was established by the Dutch government in 1886 under the name Enfemej dan van Lenden Kayumas. In 1958 after Indonesia's independence, the plantation was nationalized into the new agricultural center, or PPNB. In its development, the plantation has changed names several times, and since 1996 became current day PT. Perkebunan Nusantara 12 Persero. Kayumas cultivates over 838.8 hectares, with the following composition: 84 hectares of new planting of Arabica coffee; 54 hectares of plants in the first year of harvest cycle; 30 hectares of plants in the second year of harvest cycle; 484.09 hectares of Arabica coffee harvest; 131.27 hectares of woodland; and 55.44 hectares of other areas. 87% of Arabica coffee harvested here is exported to America and European countries as Java Coffee Kayumas brand. In 1997, Java Coffee Kayumas products received an award as a Specialty Coffee from the Specialty Coffee Association of America (SCAA) and recognized as "sample taste of the harvest" in New Orleans, USA. Java Coffee Kayumas from the high elevation of Mt. Ijen has the following characteristics: "full, rich body, good acidity, and strong, spicy flavor" and is balanced in acidity and body. In addition, it is certified by several international institutions assessing coffee qualities: such as Utz Kapeh, HACCP of the FDA, and SQF Institute. "Specialty" in the Arabica coffee international trade is a term connoting a special geographic microclimate producing beans with unique flavor profiles. Arabica Coffee that is considered specialty coffee receives better recognition, and a premium price that is above the average Arabica coffee. The flavor profile is determined by several factors, some of which are genetic factors, environment, quality of raw materials, and processing. For genetic factor, the main cultivar of Kayumas Arabica coffee is the Typica plant. For environmental factor, the high elevation of Mt. Ijen is one of the only locations on Java island that is compatible for the harvesting Java coffee. For raw materials factor, the plantation implements standard procedure of selective picking by individuals who select only the ripe cherries. For processing, the plantation chooses the Wet Process to produce washed coffee. With consistent supervision of every stage of processing, we are able to provide and market premium quality coffee. The exported price of Java Coffee Kayumas in June 2008 is USD $4.35/kg. To remain competitive within the global market, Kayumas will continue to maintain and improve its product quality. To diversify, Kayumas also produces Kopi Luwak, or civet coffee, and Maragogype coffee that are sold at a very high price, that have brought more profit for the company. Many people have heard of Kopi Luwak, ground coffee branded Cap Luwak and Cafe Luwak, but what really is Kopi Luwak? In Southeast Asia there are several species of civets, but the civet that has produced Kopi Luwak of the highest recognition originates from Indonesia: the paradoxurus hermaphrodirus. This species resides in the islands of Sumatra, Sulawesi, and Java. Traditionally, farmers pick civet scats found in the rows of mountains from Padang to Lampung, from Gayo Aceh mountains to Bukittingi and Sulawesi, and also Mt. Ijen in East Java. Where the civet habitat is, there are also coffee plantations where civet scats are gathered, in the coffee regions of Northern Sumatra Sulawesi and East Java. Each year the production of civet coffee is estimated at less than 500 kg, and only half of that is available in the market trade. The production of civet coffee year to year is declining because civets are considered by farmers as pests; other than coffee cherries, civets also consume fruits that are ripe, like bananas, cocoa, papaya, and other fresh fruits. Because of this behavior, farmers often hunt civets to keep them off crops. Like in Sumatra, the area surrounding Kayumas also contains civets. These civets eat ripe coffee cherries, and consequently excrete whole coffee beans all throughout the plantation. This condition makes it difficult to pick the beans, so that consumers doubt the authenticity of the coffee. After having observed the civet behavior and their potential, Kayumas tried to cultivate the civets found nearby starting in 2006 to essentially become a natural processing and fermentation mechanism. It is not easy to raise and farm civets. But with research and experience over a long period of time, Kayumas finally has figured out a system to raise and farm them. Kayumas now has 38 adult civets, and 12 small civets. They are kept in farms that mimic their most natural habitat, surrounded by coffee plants and other vegetation all around. This is the first civet coffee produced that comes from a luwak farm. This system guarantees quality because the origins of the coffee can be traced. Civets are carnivorous animals, but they also like to eat fruits like bananas, papayas, jambu, and coffee cherries. Because they are carnivorous, adult civets have cannibalistic tendencies if forced in a confined space with smaller civets. At Kayumas, each civet is housed in a separate space to prevent cannibalism. Once a week they are fed chicken. And while there are no coffee cherries, they are fed other fruits. During coffee season, civets can finish 0.88 to 1.15 kg of coffee a day. The coffee cherries that are given are ripe and fresh. And after consumption, the coffee cherries undergoes a fermentation period of more or less 12 hours inside the civet's digestive system that contains distinct enzymes. The beans are then excreted whole. The civets are periodically examined by veterinarians to check on their health. Kopi Luwak, or civet coffee, are the beans that are found from civet scats. Civets eat coffee cherries that are ripe because ripe cherries have a distinct aroma that smells like grapes of lychee and therefore liked by civets. Instinctively civets only eat coffee cherries that are at the peak of ripeness and exude that distinct aroma. The coffee bean that is eaten by civets goes through their digestive system, and is then excreted whole. The bean is extracted from the scat, and is thoroughly washed, and finally sun dried using "full sun drying" method to produce what is known as Kopi Luwak. The processing method of kopi luwak is the same with Java Coffee Arabica Kayumas, the only difference is that it is digested by a civet, and fermentation occurs inside the civet's digestive system. The beans are mixed with enzymes inside the stomach, and the 26 degrees Celsius temperature inside the stomach helps to perfect the fermentation process. These two specialties produce the unique flavor profile and aroma of kopi luwak that is delicious and exotic aside from other benefits. Each adult civet can produce coffee as much as 0.16 to 0.22 kg per day. From 38 adult civets raised in Kayumas, the production of kopi luwak is as follows: 38 adult civets consumes 33 to 41 kg of coffee cherries per day. From that amount, they produce waste as much as 15.20 to 19.00 kg. From that amount and after "full sun drying", Kayumas obtains 7.6 to 9.5 kg of dry "HS" (??) with water content of 10.5 to 11%. It is then processed, and what's ready to be marketed is a total of 6.08 to 7.6 kg, which makes one civet's rate of production per day at 0.16 to 0.20 kg. In 2008 the production of kopi luwak at Kayumas is approximately 0.16 multiplied by 100 days of coffee harvesting, and multiplied by 38 civets, which sums up to 600 kg. The presence of Kopi Luwak Kayumas can dispel myths and doubts of many people. Including the questions raised in this article: http://id.wikipedia.org/wiki/kopi So that the public can enjoy Kopi Luwak without feeling any doubt. Kopi Luwak has a very unique taste and aroma if roasted with advanced technology and a professional roasting technique. The extraordinary taste and aroma of kopi luwak is marked with acidity and body balance, smooth taste, very oily surface, and a lingering aftertaste. Aside from the its taste, there is a growing belief in society that drinking kopi luwak can increase your luck and wealth. Another equally important appealing factor is that it can increase your stamina. There are many ways to brew kopi luwak. One way is to first grind it to taste before brewing. Some prefer to grind it very fine like with Java coffee, in which people also drink the ground coffee that isn't separated by a filter. Another more popular way is to filter the ground beans, slowly brewing it in hot water with a regular coffee maker or espresso machine. The most cutting edge and best taste-producing method is using a siphon brewer. For coffee enthusiasts, Kopi Luwak Kayumas is available in Indonesia at Anti Rollaas coffee shops or in the United States at any establishment that serves ValBeMar Specialty Coffees.

Video Details

Duration: 17 minutes and 35 seconds
Country: United States
Language: Indonesian
Views: 600
Posted by: cindiot on Jul 19, 2011

Video of how and where ValBeMar Kopi Luwak is sourced.

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