Civet Coffee | Coffee Luwak

Coffee Luwak / Civet Coffee is a type of coffee from coffee beans that have been eaten and passed through the digestive tract of animals called civet. Notoriety coffee has been known to overseas. Even in the United States, there is a cafe or a shop that sells coffee Luwak (Civet Coffee) the price is quite expensive. Dikais coffee from civet droppings could reach U.S. $ 100 price per 450 grams. It's just the truth of the coffee being sold is really Luwak coffee is still disputed.

Coffee fame is believed that myth in the past, when the coffee plantation was opened large-scale during the reign of the Dutch East Indies until the decade of the 1950s, where there was still a lot of animals like civet civet.

Mongoose animal delighted to find a good enough fruits including coffee fruit as food. Coffee beans from the best fruit that is very popular mongoose, after eating discarded along with feces, which previously fermented in the stomach mongoose. Coffee beans like this, in the past often hunted coffee farmers, because it is believed to come from the best coffee beans and fermented naturally. And according to belief, this Luwak coffee taste is really different and special among the fans and connoisseurs of coffee.

Appears in the movie? The Bucket List? and the Oprah Winfrey show more and make Luwak Coffee is known throughout the world.

However, current animal Luwak now increasingly difficult to find. The meat is believed to cure asthma disease makes these animals continue to be hunted. Unfortunate pleasure that comes from picking coffee beans from civet droppings may only stay a minute longer a myth.

Coffee Coffee Waroeng Loewak Aseli of Loewak until now still maintains the authenticity COFFEE LOEWAK which directly produced by the wild animals of the region Civet of Lampung region, treated very well by our coffee experts as well as in packing with high standards guarantee the quality of coffee to stay awake.

Taking it to the Extreme of Kopi Luwak

To what lengths would a person go in the pursuit of some of the rarest coffee in the world? Would you climb a mountain, trudge through a rain forest, or shall we say… eat roasted coffee beans that have been Biologically preprocessed by a small Indonesian mammal?

Right about now, you are thinking option one and two don’t seem so unreasonable. But if you guessed option three, you would be talking about the rare and exotic Kopi Luwak coffee.

The Kopi Luwak, also known as the Asian Palm Civet (Paradoxus hermaphroditus) will selectively choose and consume coffee cherries as part of its diet. During its magical journey, the coffee cherry flesh is removed through digestion and the coffee beans are collected for processing (If that isn’t a Dirty Job candidate, I don’t know what is!).

Civet coffee (Kopi Luwak)

Here's a picture gallery for the strong of stomach only. You've been warned - it may cause you to spit your coffee out all over your computer monitor...

Coffee Kopi Luwak

I met Garrick yesterday at Coffee & Tea, Ltd. in Linden Hills to have a cup of Kopi Luwak. It’s really worth following that link to Wikipedia if you haven’t heard of Kopi Luwak, because it’s the sort of story that you’re not going to believe, so you might as well read it from a source you’re not quite going to believe, either. :)

When I worked at the Roastery, we sold Kopi Luwak, and I had my chance to roast and taste more than my share of this unique coffee. Talk about pressure: green (unroasted) coffee was running us about $2 or $4 a pound at the time, but this stuff was $100 a pound. A mistake would be expensive. And it still makes me laugh: we’re drinking coffee made from beans that have passed through the digestive tract of a palm civet? How is that not hilarious?

It really does taste different: musty, heavy, rich, strangely complex. Hints of chocolate, old wood, hazelnut. Fresh out of the roaster, it smelled a bit like a newborn baby’s urine. This sounds compelling, I know, but it’s the only hint of its scatological origins. In the hours following roasting, the flavor changed dramatically. A day later, it was like a completely different coffee. Still had that mustiness, still deeply rich, but its few higher notes had faded. I’ve never had another coffee that changed so much so fast.

Jim Cone, proprietor and local coffee legend, said that they roast only a pound at a time, usually enough for about a week. I suspect that what Garrick and I were tasting was more than a couple days old, enough so that much of its delightful or even interesting characteristics had faded. It was good, but not great. Not what I remember. But a good excuse to reconnect with Garrick.

Jim roasts his coffee darker than I prefer, tending more to what you’ll find on the West Coast. If you’ve had Peets, you know what I mean. When something is that dark, it’s hard to taste the subtleties that I’m looking for. No discredit to Jim — as I say, he’s a legend, with good reason: he’s been roasting small batches of speciality coffee for ages, on a roaster that looks like it’s had its share of trips to the local blacksmith. I just don’t usually care for that particular roasting style.

Still, I came home with a half-pound of beans from Nepal. I didn’t even know they grew coffee in Nepal. Nice.