starfuture web store FAQ section

The research from the food scientist Prof.Massimo Marcone from the University of Guelph in Canada has studied the make-up of civet coffee beans. He found them to have less protein, a lower bacterial count and some pitting on the surface compared with normal coffee.

Like other fruit, not all the coffee cherries will be perfectly ripe when the harvested. But the Luwak only selected the ripest sweet coffee cherries and with its specifically process. The stomach acids and enzymes the beans ferment in have a very different affect than normal coffee which fermenting beans in water.

Arabica Arabica is the earliest cultivated species of the coffee tree. It grows best in altitudes between 1300m and 1500m above sea level. It requires special soil conditions with just the right balance of warmth and moisture. It is considered a higher quality bean and produces very flavorful and aromatic coffee. It takes six to nine months to mature. Arabica beans account for about 75% of the beans that are grown around the world. Robusta Robusta grows best in altitudes above sea level and up to 2500 feet. It is mainly cultivated in West Africa and Southeast Asia. It is less flavorful and less aromatic. It is more tolerant of the cold and moisture. This species is normally purchased as a ‘filler’ bean for canned coffees to reduce the roasters cost. Robusta has twice the caffeine content of Arabica. In fact, Robusta takes less time to mature, typically half the time needed for Arabica beans, and tend to yield twice as many cherries. It is also low in flavor and aroma, and is less expensive. It is usually found in instant coffee. Robusta accounts for about 25% of the coffee grown around the world. Its taste is more of an earthy quality.