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  • From Trees to Your Cup: 3 Types of Coffee Processing Methods

    From Trees to Your Cup: 3 Types of Coffee Processing Methods

    Types of Coffee Processing Methods

    Your cup of morning joe must go through several steps from harvest to your grinder and coffee machine. The second step is coffee processing, which transforms the cherries into dried beans, ready to be roasted. There are three types of coffee processing methods used around the world: natural (dry process), washed (wet process), and honey (pulped natural).

    Depending on where the coffee processing spot is located, there might be one more method: semi-washed (wet-hulled). All these methods have one similarity: they are used to separate the coffee beans from the cherries. Coffee farmers must apply the correct method carefully since processing affects coffee beans’ flavor profiles. 

    What are those 3 types of coffee processing methods?

    Also Read: 8 Types of Coffee Beans in Indonesia, Unique & You Must Try!

    Natural Processing Method (Dry Process)

    types of coffee processing methods - drying method

    Natural processing is a traditional method that was first practiced in Ethiopia, where coffee was first cultivated. In this method, coffee cherries are dried naturally under the sun, with their seeds still inside. While it is the oldest method of processing coffee, it is not a popular choice for producing high-quality beans.

    Coffee cherries are placed on a drying platform, such as a raised bed, a table, or a patio. The process lasts around three to six months, and farmers occasionally rake the cherries to keep them from spoiling. The process makes mucilage and sugars latch on the beans, giving them a unique, sweet flavor profile.

    Advantages

    • The process is cheap and easy
    • Creates natural sweetness in the coffee beans
    • Perfect for producing coffee beans with low acidity

    Disadvantages

    • The process depends on weather and other natural elements
    • The drying process may not be uniformed
    • Different daily temperatures can affect the flavor profiles
    • Associated with low-quality or cheap coffee

    Coffee with a full body and subtle fruity flavor, such as Hawaiian Kona, usually results from a natural method.

    Washed Processing Method (Wet Process)

    Washed Processing Method (Wet Process)

    The washed processing method is the most popular one in the world of commercial coffee. Farmers must choose coffee cherries with specific ripeness and process them within 24 hours after harvest. They separate the seeds using a process called “depulping” before putting them into a large water tank to be washed clean. Afterward, the seeds are dried under the sun.

    This process is used to produce coffee beans of higher quality. The extra steps ensure a crisper flavor profile compared to the traditional drying method. The wet process is popular for high-grade coffee beans, especially Arabica.

    Advantages

    • Better coffee beans quality as a result
    • Crisper flavor profile
    • Faster processing time
    • More homogenous results in the bean processing method

    Disadvantages

    • Requires extra costs for water, water tank, and other additional facilities (compared to traditional processing method)
    • Creates more waste
    • The improper method can cause excessive sourness in coffee beans

    This method usually produces coffee with a light, crisp, and bright flavor profile. A lot of varieties from Central America have these characteristics.

    Also Read: Wet Hulled Coffee Process: Unique Technique from Indonesia

    Honey Processing Method (Pulped Natural)

    Honey Processing Method (Pulped Natural)

    The honey processing method is more complicated, combining elements in natural and washed methods. The goal is to create coffee beans with the best characteristics from both methods. The word “honey” refers to mucilage, a sticky cellulose layer with a natural sweetness that covers coffee seeds.

    In this method, farmers harvest coffee cherries with specific ripeness before putting them in a “depulping” machine, like in washed method. However, instead of putting the beans into a water tank for washing, farmers let the honey layer stays on the beans. Afterward, they dry the beans under the sun, like in the natural method.

    When using the honey processing method, the naturally-sweet layer affects the flavor profile of the beans. The results are coffee beans with more complicated flavor profiles, with a clean body and prominent acidity, balanced with mellowness and natural sweetness.

    Advantages

    • Costs are lower than the washed processing method
    • Creating more complicated flavor profiles in beans
    • Retaining the coffee beans’ natural sweetness
    • More environmentally friendly (no water tank and minimum waste)

    Disadvantages

    • The coffee quality depends on the weather and other natural elements
    • The improper humidity level can spoil the beans
    • The harvest quality affects the final flavor profile of the coffee

    Coffee beans processed with honey may appear white, black, yellow, and red. The colors represent the amount of mucilage removed. The darker the color, the less layer removed, which means the black beans have a more complex flavor profile.

    Also Read: Be The Master! 4 Coffee Roasting Levels Chart: W/ Image & Guide

    Conclusion

    Bringing coffee beans from harvest into your cup requires several steps, and types of coffee processing methods is vital. Farmers in the past mostly used natural methods, which only required drying and manual raking. However, the washed method adds a washing process to ensure crisper, brighter, higher-quality coffee. Meanwhile, the honey processing method keeps the cellulose layer on the seeds to maintain the natural sweetness before they are dried under the sun.

    While each method has advantages and disadvantages, they offer unique characteristics of coffee flavors. The most important thing is ensuring that the harvested cherries have the best quality and the perfect level of ripeness. Such high-quality cherries will create the best coffee, regardless of the type of coffee processing methods used.

  • C Market Coffee: The Economics Behind Your Daily Cup of Joe

    C Market Coffee: The Economics Behind Your Daily Cup of Joe

    C Market Coffee

    Your cup of coffee holds more importance than just the flavor, aroma, and kick. Coffee is an important global commodity that earns its trade market. The C Market coffee trade is the center of global coffee commerce, where commodity exchange happens under international trade regulations.

    Any discussions about the C Market should be interesting if you have a coffee business or read trade news in general. International Coffee Organization even creates monthly and annual market reports on global coffee prices, which are precious analytical tools for business owners and traders.

    What is C Market Coffee?

    The C Market refers to a global commodity exchange focusing on coffee and its prices. The exchange center operates like all commodity trade centers, such as gold, oil, wheat, and sugar. The coffee bean types that are traded in this market are Arabica.

    The “C” in the name does not refer to “coffee” but “central”. Arabica coffee used to be traded globally in a “U (Universal) Market”. It was changed into C Market around 1968 or 1969 because coffee producers from Central America looked to distinguish the prices of their commodities.

    How is Coffee Traded in the Market? 

    There are four ways to trade C Market coffee. They are:

    1. Coffee Futures

    Futures are the most standard methods to trade coffee. You and other parties exchange specific quantities of coffee using a predetermined price and date.

    2. Coffee Options

    Options are similar to futures, but buyers are not obligated to purchase at a determined date and price. It is a better trading method if you are worried about price volatility.

    3. ETF

    Coffee ETF (exchange-traded fund) is a specific investment fund that allows buyers to track market performances. The funds can be traded at the securities exchange, exposing buyers to fewer risks than coffee futures.

    4. Company Stocks

    You can invest in the stocks of the “Big Four,”; international coffee companies that buy 50 percent of all the coffee in the market. They are Kraft, Nestle, Procter & Gamble, and Sara Lee. 

    Traders must rely on specific rules when trading coffee at the C Market. For example, each coffee type must come from one of the countries in the trade list, with the best conditions and free of aged or unwashed flavors. Any contracts in futures and options must not exceed 60 months (including the current month).

    C Market Coffee Trend and Implication

    The coffee trend at the C Market is affected by various factors, such as climate, weather, and global-scale situation, such as the pandemic. The post-pandemic situation and other recent factors have affected the C Market coffee trend, with large-scale implications.

    The current trend is affected by Brazil, the leading coffee producer at the C Market. Before COVID, Brazil contributed to 40 percent of the global coffee trade. Brazil’s pandemic, extreme drought and frost, and logistic challenges have lowered Brazil’s coffee production. It, in turn, affected the prices at the C Market.

    Despite the challenges, coffee is still in high demand in the commodity market. Traders only need to be smarter and more budget-conscious when making their options. For example, traders need to have more detailed calculations in their budgeting. Traders must also have more flexible financial strategies to anticipate price volatility.

    Coffee Farmers and C Market Coffee

    Coffee farmers get benefits from C Market coffee’s policy on price. Since it creates the price benchmark, farmers can use the information to get better commodity offers.

    However, C Market countries’ conditions can affect coffee farmers’ conditions. For example, Brazil’s recent climate-remated disadvantages and global pandemic have greatly impacted coffee farmers. Farmers in Brazil received the impact of the fall in coffee prices.

    Many producers and land-owning farmers have decided to focus on specialty coffee to reduce the negative impact. It is because specialty beans often receive premium price labels compared to regular commodities.

    Also Read: Specialty vs Commercial Coffee: Which One is Right for You?

    Does C Market Coffee Affect Coffee Prices?

    C market coffee

    Coffee is one of the most popular commodities in the world. Commodity markets need to enforce specific rules and regulations to ensure smooth trading. It includes determining the right prices.

    C Market coffee has an important role in determining global coffee prices. It creates a benchmark for global traders, producers, and business owners to determine the best prices. C Market’s price and trading regulations also ensure that the global coffee market always has high liquidity.

    Are There Other Coffee Markets?

    C Market is the center of the global coffee trade, but it is not the only coffee market in the world. 

    Since it focuses on Arabica beans, traders interested in Robusta should look for other alternatives. ICE Futures Europe, for example, is an intercontinental exchange market for various commodities and products, including Robusta beans.

    Tokyo Grain Exchange also offers options, futures, and other trade products in commodities, including coffee. Meanwhile, Brazilian Mercantile and Future Exchanges is one of the largest exchange centers in the world, where coffee is one of the most popular commodities.

    C Market coffee is not the only precious commodity to support your business. You can also buy high-quality coffee beans from wholesale suppliers in coffee-producing countries like Indonesia especially products Indonesia specialty coffee . FnB is an Indonesian coffee bean supplier and wholesale green coffee bean seller, a perfect partner for your coffee business. Contact FnB to get your high-quality coffee beans supplier and participate in the successful coffee business world.

  • Decaf and Patented: Secret of Swiss Water Process Decaf Coffee

    Decaf and Patented: Secret of Swiss Water Process Decaf Coffee

    Swiss Water Process Decaf Coffee

    When you hear “decaf coffee”, you probably think “caffeine-free”, but no! According to European regulations on coffee, decaffeinated coffee should contain no more than 0.3 percent in coffee extracts and 0.1 percent in green beans. Therefore, a cup of decaf may still contain 2 to 7 mg of caffeine, compared to 70 to 140 mg in a regular one.

    Some people avoid decaf coffee because of its presumably “weird” flavor. However, a product like Swiss Water process decaf coffee proves that you can enjoy decaf without losing the goodness of regular coffee.

    What is Swiss Water Process Decaf Coffee?

    Swiss Water is a decaffeinating process that combines Green Coffee Extract (GCE) and water without any chemicals. This method differs from the common decaffeinating method, which uses chemicals like methylene chloride and ethyl acetate.

    History of Swiss Water Process Decaf Coffee

    The Swiss Water method was born the world’s only non-chemical decaffeinating method in 1933 Switzerland. The goal was to create decaf coffee that did not leave a strange aftertaste in the mouth, a big no in Switzerland’s coffee culture. This method is so specific it is now patented.

    One major risk of a chemical-free process is inconsistencies in each processed coffee batch. Therefore, decaf coffee companies that use this method, such as Swiss Water, ensure they provide certifications, such as the Certificate of Analysis, FSSC22000, and certificates from the CFIA and FDA.

    Baca juga: Rainforest Alliance Certified Coffee, What Is It and Why Important?

    The Swiss Water Decaf Process

    Making Swiss Water decaf coffee involves long, multiple stages that mostly use water, GCE, and carbon filtration in the facility. The GCE combines water-soluble solids in green coffee (except caffeine) and filtered water. 

    How Swiss Water Process Decaf Works

    swiss water process decaf coffee

    Here are the main stages in the Swiss Water method:

    1. Soaking the Beans

    During the preparation, all the green beans are soaked in filtered water. It removes all the unwanted chaff and dust and increases moisture levels.

    2. Adding the GCE

    The soaked beans are introduced to the GCE and left for about eight to ten hours. The caffeine imbalance will slowly make the caffeine in the green beans move into GCE by diffusion.

    3. Drying and Bagging

    Once the caffeine is removed, the green beans are removed to be dried. They are then bagged and shipped to buyers and roasters worldwide.

    What about the trapped caffeine in the GCE? Once the beans are removed, the GCE will pass the carbon filtration system. It will trap the caffeine, which will later be burned in the furnace.

    Advantages over Other Decaffeination Methods

    Decaf coffee is important for people with low caffeine tolerance. Consuming “decaf coffee” that still has more caffeine than they can tolerate can result in symptoms like palpitation, jitters, headache, restlessness, and insomnia. The Swiss Water process is perfect because it removes most caffeine, even more than the other decaffeination methods. 

    Swiss Water beans also lose most of their cellulose because of the long process compared to other decaf beans. When you roast Swiss Water coffee beans, you may notice that their oil rises more quickly. They also tend to crack faster but with a softer sound.

    Impact on Flavor and Taste of Decaf Coffee

    Do Swiss Water process decafs taste just like non-decaf coffee? The answer is: yes; it’s pretty close. The lack of chemicals greatly reduces the “weird flavor” that some people taste when drinking other decaf coffee caused by chemicals. The flavor is the closest you can get to regular coffee.

    Also Read: Can We Drink Coffee During Pregnancy? Check Out These Facts!

    Benefits of Swiss Water Process Decaf Coffee

    What makes the Swiss Water method more beneficial than other similar methods? First, there is the obvious health benefit. Less caffeine means lower risks of caffeine sensitivity symptoms. You are also likely to drink more coffee and get health benefits from antioxidants, potassium, and magnesium, without the caffeine effects.

    Decaf coffee is also a great “transition beverage” for people who want to cut back on coffee entirely. Instead of going cold turkey, you can switch to regular coffee with the Swiss Water one. You can still get the flavor and aroma without the caffeine kick.

    The lack of chemicals makes the Swiss Water method more sustainable because the waste does not contain typical chemicals used in common decaffeination methods. The method produces more efficient carbon usage because it mainly involves water and green bean extract.

    How Much Caffeine is in Decaf Swiss Water?

    Let’s compare the amount of caffeine in Swiss Water coffee and regular decaf one. A standard cup of coffee (around 354 ml) contains around 70 to 180 mg of caffeine. If manufacturers follow caffeine regulations, a standard cup of their decaf coffee may contain around 2 to 7 mg of caffeine.

    Since Swiss Water removes 99.9 percent of caffeine, the caffeine amount is close to zero. Finding delicious decaf coffee can be difficult due to the chemicals that affect the flavor. Swiss Water process decaf coffee is the perfect option for a delicious beverage without weird chemical notes and caffeine effects.

  • Robusta vs Arabica Coffee Beans: What Sets Them Apart?

    Robusta vs Arabica Coffee Beans: What Sets Them Apart?

    Difference Between Robusta and Arabica Coffee Beans

    Any casual coffee lovers can mention Arabica and Robusta, but do they know the difference between Robusta and Arabica coffee beans? Coffee is generally grouped in Coffea genus, with only two species consumed by humans: Coffea arabica and Coffea canephora (Robusta). 

    Despite being the only two consumable species from the same genus, Arabica and Robusta differ in many ways. If you are a true coffee lover, make sure to learn their major differences, seen from several important aspects.

    From the Taste

    Drink Tubruk
    Drink Coffee

    Arabica and Robusta have different growing conditions, which result in different flavor profiles. Arabica coffee is generally considered superior, with high acidity and crisp taste. A cup of well-made Arabica coffee may offer a fruity, tangy, or sweet flavor profile, and it is usually more complex and balanced than Robusta. These characteristics make Arabica coffee flavor able to stand on its own.

    On the contrary, Robusta coffee tends to be earthier and heavier, making it less desirable than Arabica. The sometimes-undesirable flavor results from the production of chlorogenic acids, a natural protection against disease and pests. This defense mechanism makes Robusta hardy but can compromise the flavor.

    From the Caffeine Content

    Caffeine of Coffee

    Arabica vs. Robusta caffeine, who wins? Despite the less favorable profile, Robusta has more caffeine than Arabica. The caffeine content in Robusta is around 2.7 percent, while Arabica only holds 1.5 percent. The production of chlorogenic acids in Robusta contributes to this extra kick.

    Robusta is a better choice for making instant coffee, blend additives, and other coffee products thanks to the combination of heavier flavor and higher caffeine levels.

    Also Read: Decaf and Patented: Secret of Swiss Water Process Decaf Coffee

    From the Coffee Bean Growing Conditions

    Robusta is considered hardier species than Arabica, and it is true. Growing on low elevations and even the sea level, Robusta is less susceptible to disease and pests. The fruits are hardier, making them cheaper and a better option for coffee product manufacturing.

    Meanwhile, the more delicious Arabica is also the delicate one. It grows at a higher elevation than Robusta (more than 600 meters above sea level) and is usually cultivated in tropical regions. Arabica is more susceptible to pests and disease, making it more expensive.

    Also Read: Best Climate For Growing Coffee, There are Interesting Facts

    From the Sugar Content

    What makes many people prefer the flavor of Arabica as a standalone coffee drink? One cause is the sugar content; Arabica has higher sugar content than Robusta. It has twice sugar concentration level, which is also responsible for releasing important aromatic compounds during roasting.

    Sugar content also contributes to Arabica’s heavier “body” in the flavor profile. It is thanks to the higher soluble that dissolves in making coffee drink.

    From the Physical Characteristics of Coffee Beans

    Can you tell the difference between Robusta and Arabica coffee beans just by looking? Turn out you can! But only if you pay real attention to the individual beans.

    If you place Arabica and Robusta coffee beans side by side, you will notice that Robusta is slightly rounder. Arabica has a more oval-like shape, which gives it a slender appearance.

    You can also notice the difference between their brown colors. Robusta has a darker brown shade, while Arabica is lighter.

    Cultivations of Robusta VS Arabica Beans

    Around 75 to 80 percent of coffee production in the world consists of Arabica, thanks to its more favorable flavor. However, Robusta is also a precious commodity because of its many uses.

    According to the statistics of coffee producers from 2003 to 2021, Brazil is still the largest producer in the world. It produces around 3,556,000 metric tons of coffee annually, with Arabica dominating 69 percent of that.

    Vietnam is the second largest producer in the world, coming with 1,830,000 metric tons. However, 95 percent of those beans are dominated by Robusta.

    Robusta VS Arabica Coffee Beans: Which One Is Better?

    difference between robusta and arabica coffee beans

    While Arabica has a smoother, crisper, and more complex flavor compared to Robusta, it does not mean one coffee type is “better” than the other.

    Arabica is a great blend that gives you a wonderful coffee-drinking experience. Depending on the origins, you can experience variations in flavor profiles, from floral to fruity and even chocolate-like.

    On the other hand, Robusta is not only good as instant coffee. It is a preferred bean for espresso and other beverages, like cappuccino and café latte. Robusta can give espresso the sought-out crema and kick thanks to its higher caffeine content and heavier flavor.

    Therefore, when comparing Arabica and Robusta, it is not about which one is “better” but more like “how you will use them.”

    Also Read: Green Coffee Vs Black Coffee, Different and Which One is Better?

    In conclusion, Arabica and Robusta differ in many aspects, such as flavor profiles, caffeine level, hardiness, cultivations, and sugar level. However, they are useful for many uses, from traditional brewing to quick instant coffee and various coffee recipes. The most important thing is getting the best quality beans.

    FnB Tech is the best Indonesian supplier of high-quality Arabica and Robusta beans. After knowing the difference between Robusta and Arabica coffee beans, make sure you order only the best beans from this supplier to get the most out of them!

  • Pruning VS Stumping: Why Coffee Farmers Use Different Methods

    Pruning VS Stumping: Why Coffee Farmers Use Different Methods

    Pruning and Stumping

    Coffee trees require regular maintenance, such as pruning and stumping. Regular maintenance is important for tall plants to keep the trees healthy and the yields abundant. Do you know the differences between pruning and stumping and why farmers adopt one or another?

    The Importance of Pruning and Stumping for Coffee Trees

    Pruning and Stumping Coffee Plantation

    Coffee trees are pruned to increase productivity and make harvesting fruits easier. When coffee trees grow tall and bushy, the air and light cannot reach all parts of the plants. It will prevent all the branches and leaves from getting enough energy to produce fruits and flowers. The problem gets exacerbated when coffee trees grow older and bushier.

    Diseases, molds, and pests are major risks for coffee trees that are not pruned or stumped. Without maintenance, parts of the trees will become moist and deprived of light, a perfect breeding ground for pests.

    Finally, pruning and stumping help extend coffee plants’ production as they age. The combination of natural depletion, aging, and phytosanitary problems may affect the yield, but pruning and stumping keep your coffee plants productive a little longer.

    Also Read: From Trees to Your Cup: 3 Types of Coffee Processing Methods

    Techniques of Pruning and Stumping

    Before learning about the differences between pruning and stumping, remember that coffee-producing regions worldwide may use different techniques. Various factors determine the decision to pick a technique, such as the production age, varieties, plantation density, environmental conditions, and risk factors of diseases and pests.

    Pruning

    Coffee Tree After Pruning
    Coffee Tree After Pruning

    Pruning means cutting some of the unnecessary branches until the coffee plants reach the desired size and shape. This method reduces the plant’s thickness, allowing air and light to reach all parts and removing the diseased or damaged branches.

    There are three types of pruning performed on coffee plants. They are:

    1. Topping 

    Topping occurs when the coffee plants are about two years old or younger and continues as regular maintenance. The goal is to keep them from getting too tall or growing overly thick stems. 

    2. Bending Pruning

    Bending pruning is done on plants younger than four years old but experiencing diseases. The plant is bent at a 45-degree angle and tied to a stake before being pruned close to the ground. This method encourages the growth of new, healthy sprouts.

    3. High Pruning

    High pruning is a method applied to coffee trees that already experience a decline in their yields (compared to the previous years). However, this is only performed on coffee trees still in productive years.

    Another pruning method is pinching, which is usually done after stumping. When you see new sprouts growing from the cleared stems, check to pick the ones that grow most vigorously. Pick four or five best sprouts, and remove the others. A month afterward, pick the best two or three sprouts and repeat the removal process. This way, the main sprouts will be supported by the remnants of the secondary ones, which you had removed.

    Also Read: Exploring the Regions Where Coffee Beans Grow Best

    Stumping

    Coffee Tree After Stumping
    Coffee Tree After Stumping

    If pruning is a form of regular maintenance, stumping is an aggressive method performed on old or heavily infested trees.

    With stumping, farmers cut the stems around 20 to 30 cm above the ground, stripping the stems off the branches. This method is used to encourage the regenerative period. If the stumping is done correctly, farmers can wait for two years before the stumped trees start producing flowers and fruits again.

    Depending on the tree’s condition and height, farmers sometimes leave a few stems. However, any stumping method must include careful cutting, ensuring that the remaining trees still have the nutrients they need to grow.

    To achieve the best stumping method without depleting the trees of nutrients, farmers must make a clean, oblique cut without leaving any cavity. Ensure all the stumping tools are sharp so each cut will be clean. If the trees are infected, burn all the diseased branches after stumping them and disinfect them carefully.

    When is the Right Time for Pruning and Stumping?

    Farmers must schedule pruning and stumping at different times depending on when they planted the trees. However, the ideal time for the actual pruning and stumping is after harvest, during cold weather.

    The trees will not grow sprout by pruning/stumping during this time. Since farmers will not harvest anything that grows from the trees during this time, there will be no risks of diseases or fungal infections.

    Conclusion

    In the end, there are no identical methods when scheduling pruning and stumping methods. Different plantations and coffee plants may require specific schedules based on their cultivations, plant types and ages, and the producers’ goals. Coffee producers must create long-term maintenance plans tailored to their plants. This way, the plants are healthy, and the yields are abundant.

    High-quality coffee producers understand the differences between pruning and stumping and work to create long-term plans for these maintenance plans. You can see the result by ordering coffee beans from FnB.co.id, a coffee exporter based in Indonesia. Working with the best coffee producers, FnB offers only the most prestigious beans, the results of excellent cultivation and maintenance.

  • Do You Know? Fun Facts About Asian Palm Civet for You!

    Do You Know? Fun Facts About Asian Palm Civet for You!

    The Asian palm civet has become so popular because of Luwak coffee or so-called civet coffee crowned as the most expensive coffee in the world. Some people also call this cute animal a toddy cat and musang, a small mammal of the Viverridae family. The Asian palm civets are actually native animals of South and Southeast Asia, especially from Indonesian islands such as Sumatra, Java, Bawean, Kalimantan, and Siberut. 

    Palm civets are also native to other Asian countries like Malaysia, Singapore, Thailand, India, Bhutan, Vietnam, and so on. According to the International Union for Conservation of Nature (IUCN) Red List, this animal has been listed as the Least Concern since 2018. That’s because its numbers today are still increasing. 

    So, to get more insight into facts about Asian palm civet, finish our complete review below.  

    Characteristics of Asian Palm Civets

    Characteristics of Asian Palm Civets
    Characteristics Animal Asian Palm Civets

    This small mammal has an average body length of up to 43-71 cm. The tail length of this civet is between 40 cm to 66 cm. Meanwhile, their weight can vary from 2 to 5 kg. The Asian palm civet is also known for its characteristic of a pointed snout and long furry tail. Their body is covered with shaggy hair and grayish in color.

    As an omnivore, the Asian Palm Civet has a broad diet ranging from fruits to insects. Besides liking coffee cherries, the Asian palm civet also has a great fondness for palm flower sap. In terms of behavior, this cute mammal likes climbing trees and living in forests. Moreover, they are known as nocturnal animals who like to roam around at night or dusk.

    Distribution and Habitat of Asian Palm Civets 

    Habitat of Asian Palm Civets
    Asian Palm Civet live in Tropical Forest

    The Asian palm civet is a small mammal that loves to live in the tropical forests of South and Southeast Asia. As previously mentioned, this type of civet is native to several Asian countries such as Indonesia, Vietnam, Thailand, etc. Furthermore, these animals also like to inhabit primary and secondary forests, mangroves, seasonally flooded peat swamp forests, teak plantations, or oil palms. Moreover, Asian palm civets are often found in parks or suburban gardens with undisturbed vegetation or surrounded by mature fruit trees.

    Fun Facts About Asian Palm Civet 

    Facts About Asian Palm Civet in The World

    Aside from their cute appearance, here are some fun facts about Asian palm civets you need to know.

    Is the Asian Palm Civet a Cute Animal? 

    Undoubtedly, these small mammals are cute in their own way. They have unique motifs, like wearing a white mask on their forehead. They also have white spots on either side of their nostrils. There is a dark line between the civet’s eyes which makes it look cuter. Along with their shiny eyes, their furry body and small ears make their appearance even more charming.

    How Do Asian Palm Civets Communicate?

    The Asian palm civet is usually a silent animal, but it can also produce sounds similar to meows. Also, when threatened, they will do something like snarling, hissing, and spitting. Other than that, these animals like to use their scent glands to communicate with their species instead of using their vocalizations. That’s why these cute animals usually release their anal glands on the ground to mark their territories. However, the Asian palm civet has various modes of communication at their disposal, such as visual, auditory, or the ability to sense smell.

    What Do Asian Palm Civets Eat? 

    The Asian palm civet has an extensive range of diets. They like to eat fruits, such as mangoes, coffee cherries, berries, and bananas. The palm flower also became their favorite diet. Along with insects, a civet cat eats small animals like snakes, rodents, lizards, and frogs. 

    Also Read: LUWAK Coffee Health Benefit and The History

    Other Facts About Asian Palm Civet 

    Apart from the interesting facts above luwak, here are other fun details about Asian palm civets.

    • As a solitary animal, the Asian palm civet likes to spend its time alone. These animals will only congregate with one another during mating season. After the mating process is complete, they will go their own ways. They are also the type of animals that like to hunt alone and do not like to share their food with others.
    • This cute mammal has a long lifespan, between 15 to 20 years. Some reports also mention that a civet cat can live up to 22 years.
    • After the mating process, the female civet will undergo a gestation period of 2 months. They usually give birth to 2-5 pups in a litter.
    • When trying to make contact with their species, civets sometimes make ‘ha ha ha’ sounds—much like those made by hyenas.

    Asian Palm Civet and Luwak Coffee

    Luwak Coffee From Asian Palm Civet
    Luwak Coffee From Asian Palm Civet

    The Asian palm civet and coffee are two things that are inseparable today. Luwak coffee, widely known as civet coffee, is a coffee produced from coffee cherries eaten and digested by Asian palm civets. These half-digested beans undergo a process of fermentation when they pass through the civet’s digestive organs. However, this coffee is popular because the caffeine content in both Robusta and Arabica Luwak coffee tends to be lower than in unfermented ones.

    Also Read: From Trees to Your Cup: 3 Types of Coffee Processing Methods

    But unfortunately, due to civet coffee becoming a trendy drink, Asian palm civets are being increasingly hunted from the wild to boost coffee production.

  • Exploring the Regions Where Coffee Beans Grow Best

    Exploring the Regions Where Coffee Beans Grow Best

    Where Coffee Beans Grown

    As a coffee snob who’s always curious about your caffeine, you are certainly wondering where do coffee beans come from or how to produce coffee beans with the best quality. Check out this article to get more information about where coffee beans grow and what conditions enable a coffee producer to produce high-quality coffee. 

    What Plants Grow Coffee Beans?

    Plants Grow Coffee Beans
    Plants Grow Coffee Beans

    The types of plants that produce coffee beans are generally divided into two. The first genus is Robusta or widely known as Coffea canephora. 75-80 percent of the world’s coffee production comes from this coffee plant species. At the same time, the second genus that is popular in the world is Arabica coffee. Both coffee plants can grow up to 10 meters, but most coffee producers keep their coffee plants shorter to make harvesting easier.

    Coffee Beans Growing on Plants or Trees? 

    Coffee Beans Growing on Plants or Trees
    Plants or Tree?

    Coffee beans develop actually inside a “cherry fruit” that grows in coffee plants. It usually needs coffee plants with ages of between two and four years old to get perfectly ripe coffee beans. You will also find 2 seeds in each cherry-like fruit of the coffee plant.

    The coffee producer will pick the cherries when their level of ripeness is sufficient for the good-quality coffee characteristics. However, it should be noted that each type of coffee beans has its own specific ripeness and harvesting process. 

    After the coffee cherries are picked, the coffee producer will extract the beans from the fruit and roast them. In the next stage, the roasted coffee seeds will become the dark brown beans we usually know.

    The Best Areas for Growing Coffee Beans in The World 

    The Coffee Belt in The World

    Tropical and subtropical become the best climate for growing coffee. Because of this, if you ask where coffee beans grow, the answer is most of the world’s coffee grows within the Bean Belt an area around the equatorial zone. This region includes parts of Africa, Central and South America, Southeast Asia, and the Middle East.

    Central and South America Regions 

    As part of the Bean Belt, the famous coffee-producing regions in Central America are Nicaragua, Guatemala, Honduras, El Salvador, and Costa Rica. In this case, Costa Rica is known as a region that produces the most high-quality coffee with a very aromatic flavor.

    Meanwhile, the regions in South America recognized for their coffee production are Colombia, Brazil, Ecuador, and Bolivia. However, Brazil has the highest volume of coffee production in this region and also in the world due to its amazing growing conditions.

    Africa and Middle East Regions 

    For African areas, Kenya, Tanzania, and Ethiopia have become the most regions that contribute to coffee production. Coffee beans from this region are known for their fruity, sweet, and delicate floral aroma. Meanwhile, the Middle East area has Yemen as the most coffee producer in that region. Because Yemen coffee originates from Ethiopia, it has characteristics like being citrusy and brighter with high acidity. 

    Southeast Asia Regions 

    Coffee has also become a major commodity in the Southeast Asian region, especially Indonesia and Vietnam, since the late seventeenth century. As one of the best coffee bean producers in the world, Indonesia coffee beans supplier and distributor is definitely known for its excellent quality coffee production. In addition, many coffee plantations can be visited in Indonesia. For example, the best coffee plantation to visit in Bali offers interesting tasting activities and the manufacturing processes of Kopi Luwak or civet coffee, the world’s most expensive coffee.

    Besides Indonesia, Vietnam is one of the largest coffee exporters in the Asian region. Their coffee beans have a delicate and mild taste. Meanwhile, coffee beans produced in Indonesia (Sulawesi, Sumatra, and Java) offer a more nutty and juicy fruit aroma.

    Also Read: 8 Types of Coffee Beans in Indonesia, Unique & You Must Try!

    Coffee Bean Harvesting 

    Take a look at a quick guide to wet and dry coffee processing methods. 

    Wet Processing Method

    Wet Processing Method Coffee Beans
    Wet Processing Method Coffee Beans

    As the name suggests, coffee cherries are soaked in water to ferment them and help separate the coffee fruits from the beans. After the green coffee beans are separated from the coffee cherries, they will be washed again until clean; this process also helps remove any residue still attached to the cherries’ surface. After that, the green coffee beans are sun-dried. The flavor of coffee using this method has a cleaner, brighter, and fruitier profile.

    Also Read: Wet Hulled Coffee Process: Unique Technique from Indonesia

    Dry Processing Method

    Dry Processing Method Coffee Beans
    Dry Processing Method Coffee Beans

    Unlike the wet process, freshly-picked coffee cherries are not soaked in water but are dried directly in the sun. Coffee producers repeatedly turn and rake coffee fruits to separate green coffee beans from their cherries. Even though the dry process can produce a unique taste in coffee, this method is considered risky. 

    This is because rain and high humidity can mold the coffee cherries and destroy the harvest. In terms of characteristics, dry-processed coffee beans are often described as having a red wine-like taste compared to washed ones.

    Hopefully, our article can help every coffee lover who’s curious about the question “where coffee beans grow?” get the details that they want. 

  • Can We Drink Coffee During Pregnancy? Look This Potential Risk

    Can We Drink Coffee During Pregnancy? Look This Potential Risk

    Can We Drink Coffee During Pregnancy

    Those who rely on at least a cup of coffee (or maybe two) to fire up their day may be afraid of the thought of cutting it out when they’re pregnant. So, can we drink coffee during pregnancy? Or is it actually safe to drink coffee in pregnancy second trimester?

    Find out the answer in this article, whether consuming coffee during pregnancy is okay, and if so, how much it is said to be safe for pregnant women. 

    How Much Is Caffeine Safe for Pregnant Women?

    To answer the question of can we drink coffee during pregnancy?, let’s check some health guidelines or studies regarding that matter. Based on guidelines of the American College of Obstetricians and Gynecologists (ACOG) and several studies released to the public regarding coffee consumption during pregnancy, experts said that consuming less than 200 mg of caffeine a day (about 2 cups of coffee) is safe for pregnant women. 

    Furthermore, several studies have found that excessive caffeine consumption during pregnancy can affect the growth and development of the fetus. However, it should be noted that caffeine is not only found in coffee. So, make sure you also pay attention to the consumption of other caffeinated foods or beverages during pregnancy.

    Can Caffeine Have Effects on Mother and Baby? 

    Then, can caffeine consumption affect the health of a mother and her unborn baby? The good news is a study released in JAMA Network Open found that consumption of caffeine in low amounts can actually reduce the risk of gestational diabetes in pregnant women. However, that’s certainly not the final result regarding caffeine consumption in pregnant women. 

    Based on another study published by NIH’s Eunice Kennedy Shriver National Institute of Child Health and Human Development, the researchers found that women who drink half a cup of caffeine per day had slightly smaller babies than ones who didn’t do so. In this case, smaller birth sizes can increase the risk of heart disease, obesity, and diabetes in the infant’s later life.

    Is It Beneficial to Drink Coffee During Pregnancy? 

    However, if you ask whether consuming caffeine, especially coffee, can provide benefits for pregnancy, several studies say so. Some experts found that consuming low-to-moderate amounts of caffeine during the second trimester may reduce the risk of gestational diabetes in pregnant women. 

    As reported by the official ACOG website, the researchers also didn’t find caffeine consumption below 200 mg per day triggers preterm birth or pregnancy loss. But still, it should be noted that a final conclusion cannot be made at this time whether caffeine consumption is really needed during pregnancy or it really doesn’t need to be consumed at all. 

    How to Reduce Caffeine During Pregnancy?

    Drink Decaffeinated Coffee 

    Decaffeinated Coffee

    As a pregnant coffee lover, you may struggle to eliminate coffee from your daily life. Therefore, you can try decaf coffee, a popular alternative to still enjoy coffee with a lower caffeine content. Although not completely caffeine-free, 97% of the caffeine content in decaf is removed from the beans during the manufacturing process. 

    For example, a freshly brewed cup of decaf only contains about 2.4 mg of caffeine. However, if you are still concerned about your pregnancy, try mixing your regular coffee with decaf to ensure you drink less caffeine. Another point to note is that you must double-check the caffeine content in your decaf coffee. That’s because some commercial decaffeinated coffee is shown to contain higher caffeine amounts. For example, a study found that commercial decaf coffee has 14 mg of caffeine per 475 ml serving. 

    Also Read: Decaf and Patented: Secret of Swiss Water Process Decaf Coffee

    Effects of Consuming Caffeine when Pregnant 

    The bottom line is it’s still fine to consume a little bit of caffeine if you need it during pregnancy. However, there’s nothing wrong with waiting until your baby is born to re-consume your favorite coffee. This is because the effects of caffeine on the body may not be something pleasant to experience during pregnancy. 


    Caffeine is known as a diuretic and stimulant. As a stimulant, caffeine can increase blood pressure and heart rate, so it is not recommended during pregnancy. Then, as a diuretic, caffeine can boost urination frequency; of course, it’s not a pleasant thing to experience because you will run to the restroom more often with your big baby bump.

    Another effect of consuming caffeine that needs to be considered is that it can cross the baby’s placenta. Even though the mother may be able to handle the caffeine content that enters her body, the unborn baby doesn’t have enzymes that can metabolize caffeine. As a result, any amount of caffeine can still affect your baby’s sleep or normal movement pattern in the later phases of pregnancy. Also, always remember that caffeine is a stimulant, so it can make you and your unborn child awake.

    Hopefully, this article can help you answer the question, “can we drink coffee during pregnancy?”. Reducing caffeine consumption as much as possible would be the safest action to do while pregnant. However, if you feel that you must get your fix, go and discuss this matter with your healthcare provider to find the healthiest solution for you and your unborn child.