Kopi Luwak
The Production
The potency of Kopi Luwak in Indonesia spreads out in some areas particularly in the area having wide coffee farm and almost all near the forest where the civet goes wandering as its habitat. Genuine Kopi Luwak which is produced until today is hand-collected from the nature. This fact showss that the number of Kopi Luwak produced relies on harvest season of coffee cherries, the wide of coffee farm and the population of the civet. In another word, the production of Kopi Luwak indeed depends on the nature so that it will be difficult to predict its production quantity.
The Process
The original Kopi Luwak collected from the nature is usually in the form of civet's feses which is then run through exclusive and particular process so that high quality and authentic Kopi Luwak beans are produced.
Roasting
Traditional & Modern roasting
Generally Indonesian coffee lovers like darker roasting, while for some Asian countries like Korea, Japan and Taiwan they like blackish brown roasting and for most European countries they like brownish roasting.
To ensure good quality of roasting, we are using Gene Cafetm. Basically there at least 8 levels of roasting as follow:
| Roasting Level |
Characteristics |
| Light Roast |
Strong acid, yellowish-brown color. Slight grain smell. Weak flaor. |
| Cinnamon Roast |
American style. Slightly acidic. Cinnamon color. |
| Medium Roast |
Acidic characteristics and sweet flavors. Nut-like color. American style. |
| High Roast |
Bitter notes more pronounced than acidic. Good for iced coffee. |
| City Roast |
Standard wee-balanced taste and flavor. New York City Origin |
| Full City Roast |
Bitter characteristic slightly more assertive than acidity. Good for iced coffee |
| French Roast |
Pronounced bitter notes; rich unique taste. European style. Good for iced coffee |
| Italian Roast |
Strong and bitter but not acidic. Almost black in color. Good for espresso or cappucino |
Serving
Serving method of Kopi Luwak basically is not different from serving ordinary coffee in general. However, based on our experience the best Kopi Luwak are served by adding 8 grams of original roasted Kopi Luwak powder into 150 cc of hot water (95 - 99oC). Avoid to use still boiling water since this could degrade the aroma and taste of Kupi Luwak by its vapour. Use ceramic cup in order to keep the cofee hot. Kopi Luwak is best served without sugar (black coffee).
