*** This Arabica coffee is one of the best and most well-known of Indonesian Kopi Luwak coffees ***
This Wild Civet coffee is collected in a coffee farm located at 1,300 metres (4,600 feet) above sea level in the Aceh province of Sumatra, Indonesia, an area well-known for its excellent coffee.
The coffee beans are collected by local farmers from a small wild civit-like animal called the ‘Luwak’ (Paradoxurus) and are not from caged Luwaks.
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*** A perfect gift for family and friends ***
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What is Kopi Luwak?
Kopi Luwak ('Civet Coffee') simply means coffee from a civet, a small wild civit-like animal called a Paradoxurus. That's the scientific name, the Indonesian people call them Luwaks. This coffee is made from coffee berries which have been eaten by and passed through the digestive tract of civet. The civets eat the berries for their fleshy pulp, but the beans inside pass through their system undigested. This process takes place in the Indonesian Archipelago and mostly in the islands of Sumatra, Java and Sulawesi. Civets consume the red coffee berries containing the fruit and seed, and they tend to pick the ripest and sweetest fruit when the fruit is at its peak, which ensures that only the best beans have been ingested. Thus there is a natural selection for the ripest coffee beans. The inner bean of the berry is not digested, but a unique combination of enzymes in the civet's stomach enhances the coffee's flavor by breaking down the proteins that give coffee its bitter taste. The beans are defecated and still covered in some inner layers of the berry. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic, rich coffee with much less bitterness like no others. Only about 500 lbs is found a year, this coffee is widely noted as the rarest, the nicest and the most expensive coffee in the world.
What makes our Luwak coffee so special?
Luwak coffee is special because it is an authentic, PREMIUM WILD Kopi Luwak direct from coffee farmers. Our Luwak coffee is naturally collected from the droppings of wild Luwaks and is not from captive Luwaks. This is the traditional method of collecting Luwak coffee beans since this coffee was first discovered by local farmers in the early 18th century when the Dutch established the cash-crop coffee plantations in their colony in the islands of Java and Sumatra. Starting from 05.00 o'clock in the morning, coffee farmers usually go and pick up coffee beans two or three times everyday. While picking up coffee berries from coffee trees they also look for and collect coffee beans from wild luwak droppings everywhere, e.g. bushes, trees, woods etc on forest floor or coffee plantation area.
Note: Due to its limited production (hard to find and very rare), our Kopi Luwak coffee is available in limited quantity only. We buy wild kopi Luwak only when this coffee becomes available in our farmers.
Why Kopi Luwak is different from other coffees?
Kopi Luwak is different from other coffees in the world because it's acquired in a very unique way. It involves natural process with a very least (or no) human interference, thus make kopi Luwak "self-picked" by the best coffee connoisseur of nature. In coffee-growing areas, wild civets usually come out at night and climb up the coffee trees to feast on coffee berries. Meanwhile, in farmed civets, they are kept in cages at night but allowed to roam protected courtyards during the day, where they can "forage" for the coffee beans hidden for them to find by the farmers. The farmer selects beans for the civet to eat.
What makes Kopi Luwak so good?
One aspect of the coffee's reputation proposes that the coffee beans are of superior quality before they are even ingested. The civet selects and eats only the ripest and sweetest of the coffee berries, and the belief is that this quality comes through in the final taste of the coffee. However, the main reason for it tasting so good is the remarkable change to the beans which produce a uniquely smooth and delicious flavour. The stomach acids and enzymatic action involved in this unique fermentation process produces beans, which scientists have found, to have less protein, a lower bacterial count and some pitting on the surface. This explains, why Civet coffee is less bitter and has a greater attractive aroma.
General comments about Kopi Luwak:
‘It's an unbelievable taste: richness, body, earthiness, smooth and long aftertaste’.
‘It's a most complex coffee with unusual flavor due to the natural fermentation the coffee beans undergo in the civet digestive system’.
‘The taste is really good, heavy with a caramel taste, heavy body’.
‘It smells musty and jungle - like green, but it roasts up really nice’.
‘It's almost syrupy with sweet floral-toned milk chocolate and raisiny fruit notes in the aroma’.
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