Senin, 29 November 2010


Kopi Luwak coffee comes from the Indonesian island of Sumatra, an area well-known for its excellent coffee. Also native to the area is a small civit-like animal called a Paradoxurus. That's the scientific name, the locals call them luwaks. These little mammals live in the trees and one of their favorite foods is the red, ripe coffee cherry. They eat the cherries, bean and all. While the bean is in the little guy's stomach, it undergoes chemical treatments and fermentations. The bean finishes its journey through the digestive system, and exits. The still-intact beans are collected from the forest floor, and are cleaned, then roasted and ground just like any other coffee.

The resulting coffee is said to be like no other. It has a rich, heavy flavour with hints of caramel or chocolate. Other terms used to describe it are earthy, musty and exotic. The body is almost syrupy and it's very smooth.

Senin, 27 September 2010

Kopi Luwak An Indonesian Island Treasure

Some coffee varieties have earned a special reputation, often based on a combination of rarity, unusual circumstances and particularly good flavor. These coffees, from Jamaican Blue Mountain to Kona to Tanzanian Peaberry, command a premium price.
But the rarity, unique flavors and interesting background of Kopi Luwak are unlikely to be matched by an other. Its price is unmatched as well: Kopi Luwak wholesales for about $110 per pound, unroasted.
Kopi is the Indonesian word for coffee. Kopi Luwak comes from the islands of Sumatra, Java and Sulawesi (formerly Celebes), which are part of the Indonesian Archipelago's 13,677 islands. (Only 6,000 of these islands are inhabited.)

But it's not strictly the exotic location that makes these beans worth their weight in silver. It's how they're "processed."

On these Indonesian islands, there's a small marsupial called the paradoxurus, a tree-dwelling animal that is a kind of civet. These catlike animals were long regarded as pests because they would climb in the coffee trees and eat only the ripest, reddest coffee cherries.

What these animals eat, they also digest and eventually excrete. Some brazen or desperate locals gathered the beans, which come through the digestion process fairly intact, still wrapped in layers of the coffee cherry mucilage. Apparently the enzymes in the stomach of the animal add something unique to the coffee's flavor through fermentation.

This "harvesting" practice has grown to the point that the beans are now available for sale, and they are now the world's priciest specialty coffee. Japan buys the bulk of Kopi Luwak, but M.P. Mountanos Inc., the first importer in the United States to bring in this rare bean, just imported 70 kilos after a seven-year search for a reliable and stable supplier.

Minggu, 16 Mei 2010

Luwak Coffee brewing

Hello, iv never had luwak before but im going to order some soon. I've read as much as i can on it but im still not sure about the best way to brew it. what do you recommend as far as measurements an methods? also, any tips you have on buying, where to buy, what to buy, or anything else about it is much appreciated. thankyou for your time.

Buying Kopi Luwak is always going to be an experiment in luck, as much as anything else. This is because unlike other coffees, Kopi Luwak is sold not by origin (or even often type of coffee), but rather as Kopi Luwak as it is. Let me explain this in more detail-

1/. As you know Kopi Luwak is a product that is produced by collecting and cleaning, then roasting coffee that has passed therough the digestive system of the Palm Civet, or Luwak. What most companies do not tell you is where the coffee comes from. Is it Arabica from Aceh, Toraja...or is it Robusta from Central Flores? Why this is important is because while the animal processing of the coffee alters the base flavors of the coffee- there will still be a lot of the 'origin' original cupping qualities evident in what you are drinking.... so a robusta will still be a robusta, and hve the same cornlike tastes no matter whether it has been through the Luwak or not.

2/. The Luwak is, an omnivor. What most coffee roasters do not do, is cup out coffee that is tainted by "gamey" or feral flavors that the beans may have picked up by sitting inside the intestines of the animal up against a digested mouse etc.

So- when selecting Kopi Luwak look for- an origin firstly, a type of coffee secondly. Ideally something like Arabica Kopi Luwak - From (insert Central Java). Avoid Robusta. Look for coffee that is lightly roasted. The instinct is of course to go dark/heavy roasts for the obvious reason that a drinker would want all microbes to be burnt away, however this totally defeats the purpose of drinking Kopi Luwak as it will roast away a lot of the flavors.

Brewing- Still the best way to brew any type of coffee is, in my opinion, using either a French Press or an Aero-press. Use your standard measurements that you use for other coffees (obviously this depens on how string yo). Roughly 6.5-8.5gm of coffee per cup for ost user of a press.

Selecting a coffee supplier- There are now literally hundreds of retailers offering Kopi Luwak...some of these are more genuine than others obviously. A well known expert in teh field of Luwak-ology once told me as much as 45% of Kopi Luwak beng sold either was not Kopi Luwak or was a mixture containing almost no KL at all!!! Sadly, there is very little way of being able to tell once the coffee is roasted whether it is the genuine stuff or not.

Good luck, let us know how it goes.