Extravagant. Extraordinary. Exclusive. Exotic. This is Kopi Luwak. It hails from the island of Sumatra in Indonesia. Among the forests, lives the Asian Palm Civet, the “manufacturer” of this coffee.
How are they related? These creatures live on a diet of meat and berries. Their favourite are coffee berries and they are absolutely picky gourmets about the quality of the berries they eat. Only the ripest, choicest and worthiest berries will find themselves in the civet stomach. The coffee beans will pass through whole but not without some changes.
The digestive enzyme in the civet’s stomachs removes most proteins found in coffee beans which drastically reduce the bitter flavor. The beans are collected, washed, dried and roasted like any other coffee beans. A light to medium roast is all it takes to bring out the natural complex flavours found in these beans.
Due to the labour intensive method of Kopi Luwak, the amount produced is dear. The flavor is thick, full-bodied and heavy yet smooth; with a near syrupy texture. Hints of chocolate and caramel will dance on your taste buds sans bitterness with a long, clean aftertaste.
Kopi Luwak is a coffee made from wild civet droppings found on the floor of the Indonesian rainforest.
With a highly discerning nose, the civet picks only the cream of the crop of coffee beans. It passes through their digestive system whole with some minor changes. This gives it its unrivalled taste.
Only premium beans are chosen to be roasted and ground; packed in convenient bags for ease of use. Relish in every sip of your Kopi Luwak!
As part of our commitment to bringing you only the finest nature has to offer, Exotica brings to you “Kopi Luwak”, a coffee famed for its exclusivity and other-worldly taste, originating from the Sumatra Island in Indonesia. Let your palate savour this bold yet smooth brew that is truly matchless by any other coffee in the world.
Why is Kopi Luwak so expensive?
While coffee beans by themselves are not expensive, it is the process of getting the Kopi Luwak that makes it so. The Asian Palm Civets are particularly fussy connoisseurs of coffee cherries, picking only the choicest and ripest coffee cherries to eat. To be called Kopi Luwak, the coffee beans go through the digestive tract of the civet whole. So, yes, Kopi Luwak is indeed the beans found in the excrement of civets! Rest easy, for any germs found are gone in the through washing process the beans will undergo. If some survives, they will not escape the roasting and brewing process.
The civets discerning taste for particular coffee cherries ensure that only the best beans are in their stomach which will then arrive straight to you. It means that the quantity of such select beans is scarce as it is a very labour intensive work which entails the workers going into the jungle to look for their dung. Coupled with the growing demand of coffee gourmets around the world, it brings a hefty price tag which many are willing to pay for due to its bold, unforgettable taste.
The process of Kopi Luwak.
The civet stomachs contain enzymes that gets rid of most proteins found in coffee beans; which means that the bitter flavor is reduced dramatically. What you get through this process is the completely unique taste of Kopi Luwak, which many describe as a bold, syrup-like textured coffee with hints of chocolate and caramel that leaves a non-bitter, smooth aftertaste that lingers delightfully on your tongue.
The droppings of the civet are picked up, dusted free of any matter that are not coffee beans and sun dried for a few days or till the papery outer skin starts to peel off the beans. The beans are pounded lightly to remove this skin. Once they are done, they go through a quality inspection whereby any beans deemed imperfect will be removed. Then they are sent for packing.
The history of Kopi Luwak
The origin of this coffee is vague but a popular theory remains that in the 18th century when Indonesia was colonized by the Dutch, the Dutch monopolized all the coffee in the area. The locals were not allowed to drink any coffee, even those found in their own plantations. Needing their caffeine fix, the locals took the civet droppings, roasted the beans in them and found that the taste was better than their usual coffee. The Dutch, curious about the popularity of this coffee among the locals, tried it, liked it, took it back to Holland and well, the rest is history.
Grade of roast for the Kopi Luwak
Usually the beans are given a light to medium roast so that any delicate notes in the coffee are not destroyed.
The shelf life of Kopi Luwak
Green, dried beans – 12 months
Roasted beans – 4-8 weeks
Ground beans – 4-7 days
Avoid exposure to air, water, sunlight and heat as this may alter or destroy the flavor of the Kopi Luwak.
Samples Of Our Kopi Luwak Products.