Kopi Luwak is a cup of coffee using coffee beans taken from the rest of the mongoose / civet mongoose. Coffee beans are believed to have different flavors after being eaten and passed through the digestive tract of mongoose. The notoriety of this coffee in Southeast Asia has long been known, but only became widely known in gourmet coffee enthusiasts after its publication in 1980. Luwak coffee beans are the most expensive in the world, reaching USD100 per 450 grams.

The History Of Civet Coffee

The origin of civet coffee is closely related to the history of coffee cultivation in Indonesia. At the beginning of the 18th century, the Dutch opened commercial plantations in their colonies in the Dutch East Indies mainly on the islands of Java and Sumatra. One of them is an arabica coffee plantation with seeds imported from Yemen. In the era of "Forced Cultivation" or Cultuurstelsel (1830-1870), the Dutch forbade indigenous plantation workers picking coffee for personal consumption, but locals wanted to try the famous coffee drink. Then the plantation worker finally discovered that there was a kind of ferret that liked to eat coffee, but only the flesh was digested, the epidermis and the coffee beans were intact and undigested. Coffee beans in civet droppings are then collected, washed, roasted, crushed, then brewed with hot water, then created kopi luwak.The news about the enjoyment of aromatic coffee is finally smelled by the Dutch owners of plantations, then this coffee became a favorite of the Dutch rich. Due to its scarcity and unusual manufacturing process, Luwak coffee is an expensive coffee since colonial times.

Luwak, or complete weasel mongoose, happy to find fruits that are quite good and cooked including coffee as a food. With a sensitive sense of smell, the mongoose will choose a perfectly mature coffee fruit as its food, and afterwards, the coffee beans that are still protected by hard and undigested skin will come out with civet droppings. This happens because the mongoose has a simple digestive system, so hard foods such as coffee beans are not digested. Luwak coffee beans like this, in the past until now often hunted coffee farmers, because it is believed to come from the best coffee beans and has been fermented naturally in the digestive system mongoose. The aroma and flavor of Luwak coffee tastes special and perfect among fans and coffee lovers around the world.

The civet coffee provided by Indonesian President Susilo Bambang Yudhoyono to Australian Prime Minister Kevin Rudd during his visit to Australia in early March 2010 was of concern to the Australian press because the Australian Quarantine Bureau did not go through a preliminary examination. The press dubbed it dung diplomacy.

this is the way of making civet coffee

• Preparation of Feeding the Red Coffee Beans (sorting stage 1)

West Lampung highland is the main coffee bean producing region in Lampung province which is very famous for its quality coffee beans This quality coffee beans will be picked only for the red one and really fresh, which will then be sorted to separate the rotten coffee pieces by immersion, the good coffee beans will sink in the water, while the rotten will float.

• Feeding

Red fruit that has been sorted by immersion then distributed into container to be given to civet / mongoose, in this case, livestock in western Lampung using civet / mongoong type of binturong and moon which of several species of civet that exist, only these two types is a coffee eater In this process, weasels / civets play an important role in which the sense of smell will be used in the sorting of coffee fruit with a perfect maturity level where the civet / mongoose likes the sweetness of the coffee fruit is really ripe. Coffee beans are actually ingested subsequently undergo a process of fermentation inside the civet's hull which will then be removed again with dirt (civet coffee)

• Harvesting of civet coffee and drying

After harvesting, there are two choices in producing dried coffee beans that is directly to direct the civet dung Luwak (wet civet coffee) directly to produce dried civet coffee Luwak (raw beans) or by washing first to purify the coffee as recommended MUI for later dried and produced civet coffee grains.
(for cleansing by direct method of drying to produce raw beans will be explained later)

• Grinding and selection of civet coffee beans (sorting stage 2)

After the drying process is then produced raw beans product or civet coffee luwak, the next process is grinding, then after finishing in milled, Luwak coffee beans will be selected and sorted to separate whole coffee beans and broken due to grinding or decaying coffee beans at drying time, this sorting process is done manually to produce good quality fried coffee beans (greenbeans).

• Peaberry Civet, the world's rarest coffee beans (sorting stage 3)

Do you know the rarest coffee beans? Yes mongoose peaberry or commonly called coffee lanang in the Java language, why rare? In addition to these coffee beans derived from luwak coffee beans in the making requires a long process with a limited amount, mongoose peaberry is sorted manually to get a single coffee from thousands of grains of civet coffee beans have been dry, the number of coffee beans is very limited.

• Sanctifation - Luwak coffee bean skillet (Roasting)

For Muslims, ignorance is an important thing to watch out for. I have previously mentioned the purification which can be done with two versions of purgation with direct dirt leaching as described in the making of civet coffee.

then how is this purification done if the process of making through the process of making raw beans? The answer is the washing done as much as 7x one of them in the soil mix such as guidance in the Islamic Shariah before the frying (roasting).

You can choose various characters of roasting fry according to your taste with minimum order.

• Packaging Powder

The powdering process can be done manually using the pounder in traditional language called mortar or done in modern way using the tool, after obtained the civet coffee powder, then will be packed with aluminum foil, the use of packaging with aluminum foil material can keep freshness of good quality coffee as well as the aroma that preserves the durability of the coffee in a relatively long time.

enjoy a cup of mongoose coffee made in Indonesia