Luwak white Koffie – First Low Acid Coffee

Luwak white Koffie – First Low Acid Coffee

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 guy’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.

One must wonder about the circumstances that brought about the first cup of Kopi Luwak coffee. Who would think to (or even want to) collect and roast beans out of animal feces? Perhaps a native figured it was easier to collect the beans from the ground this way, rather than having to work harder and pick them from the trees? We’ll likely never know. But because of the strange method of collecting, there isn’t much Kopi Luwak produced in the world. The resulting coffee is said to be like no other. It has rich, heavy flavor with hints of caramel or chocolate. Other terms used to describe it are earthy, musty and exotic. The body is almost syrupy and it’s very smooth.

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1 box (10 sachet @ 20 gram)



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West Java - Indonesia

What is Coffee Luwak, why is it so special and how is it made?

The Asian Palm civet (Paradoxurus hermaphroditus) is responsible for the effects of this unique coffee. Related to the cat but belonging to the viverridae family, the same as the mongoose, it has a weasel-like face, cat-like body and long tail with fur which may be either gray or brown with various darker markings.

The Asian Palm civet of Indonesia is a musky grey-toned colour with darker stripes.

Beneath the tail of both sexes is a gland from which a fatty secretion is emitted to mark its

territory. This substance is collected to be used as a perfume fixative, main supplies coming

from the Indian civet (v. zibetha).

The omnivorous, tree-climbing civet cat prowls the coffee plantations at night picking and

consuming the finest and best ripe coffee cherries. These pass through the civet and are

collected in the droppings. Beans emerge without their fleshy coating, but entire and appear

undigested. They are extracted by washing and carefully cleansed before being processed.

It had long been considered as a legend that the civet (Luwak) consumed the best coffee beans which then passed through. their gut undigested, even entire with their cherry-like coating, the beans being washed and processed in the normal fashion. to make this highly selected top grade coffee. Some thought that the actual situation was that the best beans were selected 

according to the type civets would eat, and these processed without having actually been eaten by the civet cats.

Recently a researcher, Marcone, working with the African civet (Civettictis civetta) and later with the Indonesian civets, has suggested the beans are slightly digested during their passage, to the extent that an enzyme process has broken down some of the proteins allowing them to leach out, resulting in a less bitter coffee. Speculation is that a lactic acid 

fermentation may be a factor, however any attempts at trying to mimic the process have so far failed.

In areas of Java and Bali where civet cats roam, the Kopi Luwak is made in villages from these Arabica coffee beans.  The raw and cleaned beans are placed in a large stone mortar (lesung), pounded with a large wooden pole  to loosen beans from their covering shells and then winnowed by hand in a flat basket like tray  to separate the beans. Beans are then carefully hand-picked to remove any that are damaged, roasted in special local ovens and ground as required.

Tastes of Indonesia Kopi Luwak is produced according to village methods from the best hand-selected whole Arabica bean.