JohnQPublic
29th April 2013, 09:50 AM
Black Ivory Coffee (http://www.blackivorycoffee.com/#!about/aboutPage)
"...in Chiang Saen, northern Thailand. It begins with selecting the best Thai Arabica beans that have been picked from an altitude as high as 1500 meters. Once deposited by the elephants, the individual beans are hand-picked by the Mahouts and their wives and then sun-dried and roasted. Approximately 10,000 beans are picked for each kilogram of roasted coffee; thus, 33 kilograms of coffee cherries are required to produce just one kilogram of BLACK IVORY COFFEE..."
" Why does this process improve the taste of the coffee?
Research by Dr. Marcone at the University of Guelph indicates that during digestion, the enzymes of the elephant break down coffee protein. Since protein is one of the main factors responsible for bitterness in coffee, less protein means almost no bitterness. As well, in contrast to carnivores, herbivores such as elephants use much more fermentation for digestion. Fermentation is desirable in coffee as it helps to impart the fruit from the coffee pulp into the bean.
Why does this process improve the taste of the coffee?
Research by Dr. Marcone at the University of Guelph indicates that during digestion, the enzymes of the elephant break down coffee protein. Since protein is one of the main factors responsible for bitterness in coffee, less protein means almost no bitterness. As well, in contrast to carnivores, herbivores such as elephants use much more fermentation for digestion. Fermentation is desirable in coffee as it helps to impart the fruit from the coffee pulp into the bean."
Saying, "this coffee tastes like sh*t", never was more true!
"...in Chiang Saen, northern Thailand. It begins with selecting the best Thai Arabica beans that have been picked from an altitude as high as 1500 meters. Once deposited by the elephants, the individual beans are hand-picked by the Mahouts and their wives and then sun-dried and roasted. Approximately 10,000 beans are picked for each kilogram of roasted coffee; thus, 33 kilograms of coffee cherries are required to produce just one kilogram of BLACK IVORY COFFEE..."
" Why does this process improve the taste of the coffee?
Research by Dr. Marcone at the University of Guelph indicates that during digestion, the enzymes of the elephant break down coffee protein. Since protein is one of the main factors responsible for bitterness in coffee, less protein means almost no bitterness. As well, in contrast to carnivores, herbivores such as elephants use much more fermentation for digestion. Fermentation is desirable in coffee as it helps to impart the fruit from the coffee pulp into the bean.
Why does this process improve the taste of the coffee?
Research by Dr. Marcone at the University of Guelph indicates that during digestion, the enzymes of the elephant break down coffee protein. Since protein is one of the main factors responsible for bitterness in coffee, less protein means almost no bitterness. As well, in contrast to carnivores, herbivores such as elephants use much more fermentation for digestion. Fermentation is desirable in coffee as it helps to impart the fruit from the coffee pulp into the bean."
Saying, "this coffee tastes like sh*t", never was more true!