Kopi Luwak Variations

Find Kopi Luwak from a specific region or sample them all. Whether from the Philippines, Sumatra or Vietnam, this high class coffee is unique in smoothness, aroma and flavor. Buy it as the perfect gift for that someone who has everything.

Say Kopi Luwak to a group of friends and you’ll probably receive blank looks from at least a few. This high class coffee - also called civet coffee, as the cat is a luwak, and kopi means coffee - is still not a household word in the US, though it probably will be soon. Its popularity, despite its rarity and expense, is growing fantastically. One farmer increased his sales by a factor of 24 in just one year. This is amazing, especially considering the process the beans go through. First the green cherries are eaten by the luwaks and after their enzymes have done their job on the outer layer, the beans are eliminated in the normal way. In past years, the workers would have to search the forest floor to find the treasured pre-processed beans. Now civet coffee production is changing; it’s no longer necessary to forage for the coveted beans in the woods

Not only have farmers domesticated the luwak, thus maintaining control over what goes in and comes out of the cute marsupials, but other entrepreneurs have figured out how to eliminate the four-legged critters from the process completely by synthesizing the enzymes from vegetables. The Vietnamese Legendee has perfected this use of vegetarian enzyme and producers claim that the characteristics in taste and mouthfeel are very similar.

The Kopi Luwak resulting from increased control of the process is still rare high class coffee without bitterness, in the smoothest cup ever. Slight differences may result from differences in the coffee diet of the luwak - Arabica or Robusta, for example. Civet coffee is like no other - a world class delicacy with a distinguishable aroma and flavor that has some connoisseurs paying $50 and up for one cup.

It’s not just the novelty of the civet coffee and the unorthodox means of production that drive the increased demand. Quite clearly, the taste, body and aroma must be something very special. The bold earthiness of the aroma is the first aspect noticed. The coffee’s minimal processing amounts to a thorough cleaning and removal of the remaining outer covering, followed by sun-drying. This basis for the unique tastes of this high class coffee is further enhanced by a fermentation that occurs in the luwak’s warm stomach. The light roast further allows the tastes to pop. This roast level eliminates the bitterness and lets the true flavors of the Kopi Luwak shine – flavors which are rich, chocolaty, caramel-ly and fruity