What is Luwak Coffee?

Luwak coffee is coffee from fermentation in the civet’s stomach for about 12 hours.

How is the processing ?

Here is a general process:
Cherry picking / selecting => washing red cherries => feeding to civets => collecting dirt => drying dirt => washing civet dung => drying => separating the shells => manual sorting (selecting whole / broken beans) => roasting / Fryingcoffee processing.
STEP 1

Harvest Process

When harvested, the ripe coffee cherries usually turn red. Then they are picked and carefully selected to get quality coffee cherries. Once selected, the red cherry seeds are then washed before eating them into the mongoose
– Handpicked with care
– Ripe coffee beans are red
– Coffee beans are produced in the highlands of Bandung.

pemetikan

STEP 2

Fermentation Process

The ripe, sorted coffee cherries are then eaten by the mongoose. The fermentation process occurs in the mongoose stomach.
– Luwak eats coffee cherries
– The coffee beans are fermented in the mongoose stomach for 12 hours
– Luwak excretes feces in the form of fermented coffee beans

civet

STEP 3

Luwak Fecal Collection Process

After fermentation, the coffee beans are removed by the mongoose and then collected to be washed and then dried
– The civet feces are collected
– Only the seeds are removed.

feses

STEP 4

Washing & Drying Process

The coffee beans are then washed and then dried
– Washed thoroughly
– The damaged ones are thrown away
– In the sun for about 4-5 days until the moisture content is 12%.

pengeringan

STEP 5

Milling Process

Aims to separate the coffee beans from their shells.

roasted1

STEP 6

Roasting / Sangray Process

Roasting aims to reduce the moisture content of the beans to below 4% and aims to create the distinctive aroma and taste of coffee.
– Medium Roasting

roasted