Civet Coffee

History

The origin of kopi luwak is closely connected with the history of coffee production in Indonesia. In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830—1870), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favourite, yet because of its rarity and unusual process, the civet coffee was expensive even during the colonial era.


Civet Coffee
These civets roam free throughout the jungles of Pangalengan, West Java. At no point are they caged or force fed coffee cherries. We are supporting the world Society for the protection of the animal in Canada to help publicize this issue and to make consumers aware when they buy civet coffee, they should make sure that it is from wild civets, not those kept in cages.
That's only why we just capable acquire about 80-100 kg per month, and we will announce you how many kilograms was sold each month.

    "Coffee Luwak has distinctive textures from any other coffees in the world with great complexity and body, a mild with long lasting after taste sensation."

 

The Process

The process may improve coffee through two mechanisms, selection and digestion. Selection occurs if the civets choose to eat coffee berries containing better beans. Digestive mechanisms may improve the flavor profile of the coffee beans that have been eaten. The civet eats the berries for the beans' fleshy pulp, then in the digestive tract, fermentation occurs. The civet's 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 with other fecal matter and collected.