Organic Kopi Luwak / Civet Coffee,Indonesia Kopi Luwak Organic Arabica - B36 price supplier

Kopi luwak (Malay pronunciation:” kopi lu’a?), or civet coffee, is coffee made from the beans of coffee berries which have been eaten by the Asian Palm Civet ( Paradoxurus hermaphroditus ) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world.

Kopi luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago. The origin of Kopi Luwak is closely connected with the history of Coffee production in Indonesia. In early 18th century The Dutch established the cash-crop plantations in their colony in Dutch East Indies islands of Java, Bali and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830—1870), the Dutch prohibited the native farmers and native plantation workers to pick coffee fruits for their own use. Yet the native farmers desired to have a taste of the famed coffee beverage. Soon the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed these coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collect these Luwak's dropping coffee seeds; clean, roast and grind it to make coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon become their favorites, yet because of its rarity and unusual process, the civet coffee is expensive even in colonial times.

Luwak use their knee sense of smell to select the very best ripe Coffee Beans. A luwak will visit the plantations and eat only a franction of the available beans, leaving any that are inferior or not quite  ready on the tree. This means that the beans are individually selected by the animal that is specially adapted for this purpose and is far superior to humans at doing his.

Kopi luwak is a name for many specific cultivars and blends of Arabica, Robusta, liberica, excelsa or other beans eaten by civets, hence the taste can vary greatly. Nonetheless, kopi luwak coffees have a shared aroma profile and flavor characteristics, along with their lack of bitterness. Coffee critic Chris Rubin has said, "The aroma is rich and strong, and the coffee is incredibly full bodied, almost syrupy. It’s thick with a hint of chocolate, and lingers on the tongue with a long, clean aftertaste.”

Kopi luwak tastes unlike heavy roasted coffees, since roasting levels range only from cinnamon color to medium, with little or no caramelization of sugars within the beans as happens with heavy roasting. Moreover, kopi luwaks which have very smooth profiles are most often given a lighter roast. Iced kopi luwak brews may bring out some flavors not found in other coffees.