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.It is also called civet coffee.The cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Asian palm civets are increasingly caught in the wild and Kopi luwak is a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). It is also called civet coffee. The cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected.[1] Asian palm civets are increasingly caught in the wild and traded for this purpose.[2]<br><br>Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines,[3] where the product is called kape motit in the Cordillera region, kapé alamíd in Tagalog areas, kapé melô or kapé musang in Mindanao, and kahawa kubing in the Sulu Archipelago. Weasel coffee is a loose English translation of its Vietnamese name cà phê Chồn.<br><br>Producers of the coffee beans argue that the process may improve coffee through two mechanisms: selection – civets choosing to eat only certain cherries, and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries.<br><br>The traditional method of collecting feces from wild Asian palm civets has given way to an intensive farming method, in which the palm civets are kept in battery cages and are force-fed the cherries. This method of production has raised ethical concerns about the treatment of civets and the conditions they are made to live in, which include isolation, poor diet, small cages and a high mortality rate.[4][5][6]<br><br>Although kopi luwak is a form of processing rather than a variety of coffee, it has been called one of the most expensive coffees in the world, with retail prices reaching US$100 per kilogram for farmed and US$1,300 per kilogram for wild-collected beans.[7]<br><br>The origin of kopi luwak is closely connected to the history of coffee production in Indonesia. Dutch colonialists established coffee plantations in Indonesia and imported beans from Yemen. In the 19th century, farmers in central Java started to brew and drink coffee from excreted beans collected in their plantations.[8]<br><br>Kopi luwak is brewed from coffee beans that transversed the gastrointestinal tract of an Asian palm civet, and were thus subjected to a combination of acidic, enzymatic and fermentation treatment. During digestion, digestive enzymes and gastric juices permeate through the endocarp of coffee cherries and break down storage proteins, yielding shorter peptides. This alters the composition of amino acids and impacts the aroma of the coffee. In the roasting process, the proteins undergo a non-enzymatic Maillard reaction.[9]The palm civet is thought to select the most ripe and flawless coffee cherries. This selection influences the flavour of the coffee, as does the digestive process. The beans begin to germinate by malting, which reduces their bitterness.[10]<br><br>Traditionally, excreted coffee beans were collected directly in plantations and forests. As the international demand for kopi luwak increased, some producers turned to caged production methods to increase yields.In 2014, the annual kopi luwak production was grossly estimated at less than 127 kg. It is produced in Indonesia, East Timor, the Philippines, Thailand, Vietnam and Ethiopia.[11]<br><br>The taste of kopi luwak varies with the type and origin of excreted beans, processing, roasting, aging and brewing. The ability of the civet to select its berries, and other aspects of the civet's diet and health, like stress levels, may also influence the processing and hence taste.[12]<br><br>Within the coffee industry, kopi luwak is widely regarded as a gimmick or novelty item. The Specialty Coffee Association of America (SCAA) states that there is a )
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