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Unroasted - Kopi Luwak


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Kopi Luwak is one of the most unique and prized coffee varieties in the world.

The very exotic Kopi Luwak coffee bean comes from Indonesia and is derived from coffee eaten by the Asian Palm Civet (Luwak is the Indonesian name for this small mammal). The bean finishes its journey through the digestive system of the civet and once 'delivered', the still-intact beans are collected from the forest floor and then thoroughly cleaned and processed like any other coffee.

The Luwak eats coffee cherries grown on trees and, after its digestive system breaks down the skin and pulp, the Luwak excretes what is known as the parchment. The coffee beans are removed carefully from the parchment one by one and then left to dry in the sun.

The resulting coffee is said to be like no other. It proffers a strong, rich flavour with hints of caramel and chocolate. The body is almost syrupy and very smooth. Adding milk or sugar to this coffee is unnecessary as it competes with the beans natural sweetness, distinct flavours and aromas.


Fragrance / aroma: Fresh, nutty vanilla

Flavour: Strong roasted almond

Acidity: Medium soft

Body: Strong but gentle

Maturation from flowers to berry: 9 months

Production (kg / year): 500 kg

Optimal temperature: 13 to 28 degrees Celsius

Optimal rainfall: 100 to 3000 mm

Altitude: 1100 to 1300 (masl)

Soil type: Black soil / soil formed of young, fertile volcanic materials containing micro micro nutrients essential to plants

Country of orgin: Indonesia Production areas: Aceh - Takengon, Bener Meriah, Ungkup Sambul, Sukarame, Bias, Jagung, Sabun, Pondok kayu

Caffeine content: 0.8 to 1.4 %

Form of seeds: Flat with a clear midline

Character stew: Acid and chocolate

Method of harvest: Collected from plantation

Processing method: Nature

Screen size: 15-20

Moisture: Max 13%

Triage: Max 8 %

Defect value: 6-8

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