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Indonesian Kopi Luwak Tasting packages

One of if not the most unique coffee tastes in the world. A rich bouquet of leaves, flowers and spices that yields to repeated questioning only by offering new scents in ever-increasing complexity – from mint, dried tobacco, and cumin, to spicy wood and leaves right after a rain. The taste is likewise complex and surprising, with a silky mouthfeel, soft acidity, and hints of thyme, rosemary, lemon zest, raisin, yoghurt, and a bit of plum.

Intem No.: 05005

Area: Indonesia

Weight: 250

Roasted Degree: Moderate baking

Price: ￥300.00

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In Indonesian "Kopi" means coffee, and "Luwak" is a common name for the Indonesian Palm Civet. Traditionally, coffee cherries are processed by either the "wet" or "dry" methods to remove the layers of peel, pulp and skin that protect the coffee beans.　Kopi Luwak relies instead on the natural fermentation of the Luwak's digestive system to produce the effect of a formal de-pulping process.

The civet is a unique omnivore with a thin snout and dark grey fur from the Indonesian island of Sumatra. Fresh coffee cherries are their favorite food, especially the sweetest and juiciest ones, which they are uniquely equipped to seek out using their powerful sense of smell. Having selected only the finest wild coffee cherries, the civet eats and digests each cherry in such a way as to mimic artificial de-pulping, while simultaneously enhancing the flavor of the beans. As a coffee cherry passes through a civet's digestive system, only the pulp is absorbed, and the hard bean within the cherry is exposed to a subtle set of environmental factors that shorten the bean's peptides and increase its number of free amino acids. Both the taste and the smell of Kopi Luwak possess a particularly mellowness no other coffee can imitate.