The History Kopi Luwak coffee comes from the Indonesian island of Java and Sumatra, an area well-known for its excellent coffee. Also native to the area is a small civet-like animal called a Paradoxurus.
That’s the scientific name, the locals call them luwaks. These little mammals live in the trees and one of their favorite foods is the red, ripe coffee cherry.
They eat the cherries, bean and all. While the bean is in the little animal’s stomach, it undergoes chemical treatments and fermentations. The bean finishes its journey through the digestive system, and exits.
The still-intact beans are collected from the forest floor, and are cleaned, then roasted and ground just like any other coffee. Because of strange method of collecting, there is not much Kopi Luwak produced in the world. The resulting coffee is said to be like no other. It is rich, heavy flavor with hints of caramel or chocolate. Other terms used to describe it as earthy, musty and exotic. The body is almost syrupy and it is very smooth.
Processing a Kopi Luwak coffee’s roasting profile is as important to its final flavor as the natural characteristics is found within each bean. Each Kopi Luwak coffee has an individual depth of roasting where aroma and flavor are met, and become truly remarkable. For this reason we limit ourselves to only one roasting style and high standard. It takes all five senses of highly skilled artisan to achieve the perfect roasting profile of Kopi Luwak Coffee.
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