“Kopi” is the Indonesian word for coffee while “Luwak” is a local name of the Asian palm civet in Sumatra. Kopi Luwak or “civet coffee” is the name given to coffee that is produced using the partly digested coffee cherries eaten and defecated by the Asian palm civet. The civets naturally select only the best coffee cherries and through their digestion process, natural fermentation takes place which improves the flavor profile of the coffee. In response to forced farming of Kopi Luwak, we source our Kopi Luwak only from co-operative suppliers using Kopi Luwak harvested from wild civets. This results in higher quality but lower quantity yields however we believe in a more sustainable and mutually beneficial relationship with the villager’s hand collecting the beans that have passed through the uncaged wild civets in their natural environment. Kopi Luwak is a form of processing more than a variety of coffee and is among the most valuable types of coffee in the world with a peak price of up to USD $ 700 per kg.
How is Kopi Luwak produced
Palm civets, primarily frugivorous, feed on berries and pulpy fruits such as figs and palms. The coffee berries are eaten for their fruity pulp as part of the civet’s natural diet.
After about a day and half in the civet’s digestive tract, the beans then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. The defecation is part of marking its territory and it’s this fecal matter that is collected by the villagers. Although in contact with faeces and pathogenic organisms, the beans contain negligible amounts of pathogenic organisms associated with faeces. In addition, the “cherry” or endocarp around the bean is not completely digested.
Once collected the villagers perform thorough washing and remove the endocarp. Any remaining bacteria is eliminated during the roasting process. Sumatra, a region of Indonesia is the world’s largest regional producer of Kopi Luwak and has been harvesting civet coffee since the 17th century with the major productions areas of Sumatra being Lampung, Bengkulu and Aceh (especially the Gayo region which is where we derive our wild Kopi Luwak from)
There are 5 different kinds of Kopi Luwak, each distinctive and derived from a different region of Indonesia. The 5 types are
What kinds of Kopi Luwak do you get?
Luwak Mandheling: Sweet, Full Body, Low Acidity, Long Lasting Aroma After