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
About the bean
Strictly Soft (SS) | Fine Cup (FC)
The Swiss Water Process begins with pure water and ends with amazing coffee that is 99.9% caffeine free.
Brazilian beans with a 17/18 screen size tend to be a more consistent, higher quality offering without the pungent floral notes associated with smaller, less mature beans.
Fine Cup (FC) beans are a specialty grade coffee. Strictly Soft (SS) beans are grown at relatively low altitudes (under 4,000 ft).
Medium body, chocolate and nut notes. Good for both drip and espresso.View full product details
The highest grade of these famous Brazilian beans from the Cerrado region. A lively offering with a smooth, sweet taste.
Species: Coffee Arabica
Appearance: 17-18 Screen
Flavour: Smooth, sweet taste, good for espresso (lots of crema and body)
Roast: City to Full City. (Soft bean, will roast quickly).
About the bean
From Minas Gerais state in the Magiana region of Brazil.
This Brazilian coffee has a fine citrus acidity, nutty, chocolate characteristics, a good body and a very clean aftertaste.
Altitude: Grown between 1,100-1,250 masl
Roasting recommendation: City to Full CityView full product details
About the bean
Pulped natural coffees are inclined towards sweetness and a rich, creamy taste. They are generally lower in acidity with more body than washed coffees, and offer a cleaner, more uniform cup than natural processed coffees. Pulped natural processing involves one more step than natural coffee processing: once the cherries are harvested they are pulped to remove the skin. The cherry seeds are extracted with mucilage (a sticky residue) intact. For washed coffee, the cherry seeds with mucilage would typically transfer to a fermentation tank but the pulped natural method lays out the seeds to dry on a raised bed or patio, which allows air to flow above and below for a higher-quality coffee. In this way, the characteristics of the coffee seed are deepened.
Brazilian Pulped Natural Coffee offers various notes: slightly fruity, berry, sweet, as well as chocolatey in flavour. Balanced and aromatic, medium acidity.
Roasting recommendation: Light to medium roast.View full product details