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
Sold out. More stock expected soon
About the bean
We have long wanted to try coffee from Bolivia and, finally, our ship(ment) has come in.
Referred to as the Tibet of the Americas, Bolivia is the most isolated of the Andean nations. Its diverse landscape ranges from high-altitude mountains to jungles teeming with wildlife. Visitors treasure Bolivia for its lively culture steeped in tradition, as well as its numerous attractions ranging from Inca trails to fossilized dinosaur footprints (the world's largest collection). Of special interest is the spectacular Salar de Uyuni, the largest salt flat (10,582 sq km) on earth, with a surface resembling mirrored glass when wet. Other "attractions" include the notorious Death Road - a 64km route, with a 3,500m descent, that draws thrill-seekers at their peril.
Bolivia isn't as well known for its coffee, yet; although the country certainly has what it takes to become a producer of note thanks to that magic bean combination of elevation, fertile soil and consistent rainfall. Driving the industry's momentum is a growing cooperative movement (and the broad benefits of more money in the hands of growers), and the country's move into specialty labelling (Fair Trade, organic and shade grown).
Discover this rare treat.
Source: Asociación Integral de Productores Ecológicos de Pumiri (AIPEP)
Process: Washed Arabica
Varieties: 30% Typica, 25% Caturra, 20% Catuai, 15% Castillo, 10% Mundo Novo
Altitude: 1300-1550 masl.
Certifications: Fair Trade and Organic - IMO Control since 2002
SHG: Strictly High Grown; same as Strictly Hard Bean/SHB. High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
At a light roast (American brewed in a V60 pour over), the Bolivia offers a pronounced sweetness. A smooth mouthfeel with a medium-light body, the cup delivers a range of chocolate flavour from milk to salty caramel.
At a darker roast just shy of Full City (brewed in a French press), the bean's chocolate character really hit the mark; light in the mouth but richly flavorful. This gave us our best impression - a very nuanced cup, strong in personality; an excellent combination.
As a latte at a Full City profile, the Bolivia produced a standout specialty brew - bold and tasty.
When we roasted darker (Vienna brewed as a pour over), the Bolivia's character changed quite a bit: a hard-to-miss licorice underlay that carried to a burnt finish.
Roast recommendation: Light for nuance and medium-dark for chocolate gold. Clearly, we were sold on the Full City profile. Home roasters tell us they really enjoyed a "velvety" result at a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
View full product details