About Us

Kopi Luwak Sumatera

We present the extreme, the rarest and the most sensational coffee in the world. Our product is originally from Dolok Sanggul estate and Lintong Ni Huta that lies in the highland of Sumatera which has best arabica. And the coffee beans genuinely from wild civet that collected by the farmers from the plantation area. Civet Coffee is the rarest and most expensive coffee in the world. Because the process become luwak coffee bean is very unique. The luwak (civet) is very selective to eat the coffee berry. Not all ripe berry will be eaten but the best berry according to it's sense. Then the berry will be digested and fermented in the stomach. While fermented, the acid that the bean contains will be absorbed so that, the bean on feces is free of acid. This is what makes the bean so special and healthier for peoples who has stomach problem. 

Our products will be include luwak coffee bean (raw and grounded) chocolate luwak (civet cacao) and other famous arabica coffee bean such as Mandailing coffee, 'kopi sigararutang' or 'kopi ateng' that now penetrating international market. 

About Kopi Luwak according to http://en.wikipedia.org/wiki/Kopi_Luwak

Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is one of the world's most expensive and low-production varieties of coffee. It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world.

Kopi luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines(where the product is called motit coffee in the Cordillera and kape alamid in Tagalog areas) and also in East Timor (where it is called kafé-laku). Weasel coffee is a loose English translation of its name cà phê Chồn in Vietnam, where popular, chemically simulated versions are also produced.

History

The origin of Kopi Luwak is closely connected with the history of Coffee production in Indonesia. In early 18th century The Dutch established thecash-crop plantations in their colony in Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830—1870), the Dutch prohibited the native farmers and plantation workers to pick coffee fruits for their own use. Yet the native farmers desired to have a taste of the famed coffee beverage. Soon the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed these coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collect these Luwak's dropping coffee seeds; clean, roast and grind it to make coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon become their favorites, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.

Production

Kopi is the Indonesian word for coffee. Luwak is a local name of the Asian palm civet in Sumatra. Palm civets are primarily frugivorous, feeding on berries and pulpy fruits such as from fig trees and palms. Civets also eat small vertebrates, insects, ripe fruits and seeds.

Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.

Coffee cherries are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are thendefecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers. They are gathered, thoroughly washed, sun dried and given only a light roast so as to keep the many intertwined flavors and lack of bitterness yielded inside the civet.

Research

Several studies have examined the process in which the animal's stomach acids and enzymes digest the beans' covering and ferment the beans. Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada showed that the civet's endogenousdigestive secretions seep into the beans. These secretions carry proteolytic enzymes which break down the beans' proteins, yielding shorterpeptides and more free amino acids. Since the flavor of coffee owes much to its proteins, there is a hypothesis that this shift in the numbers and kinds of proteins in beans after being swallowed by civets brings forth their unique flavor. The proteins are also involved in non-enzymatic Maillard browning reactions brought about later by roasting. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness.

At the outset of his research Marcone doubted the safety of kopi luwak. However, he found that after the thorough washing, levels of harmful organisms were insignificant. Roasting at high temperature has been cited as making the beans safer after washing.

Price

Kopi luwak is the most expensive coffee in the world, selling for between US $100 and $600 per pound. The specialty Vietnamese weasel coffee, which is made by collecting coffee beans eaten by wild civets, is sold at $6600 per kilogram ($3000 per pound). Most customers are in Asia - especially Japan, Taiwan and South Korea.^[ Sources vary widely as to annual worldwide production.

In November 2006 Herveys Range Heritage Tea Rooms, a small cafe in the hills outside Townsville in Queensland, Australia, put kopi luwak coffee on its menu at A$50.00 (US $35.00 PPP) a cup, selling about seven cups a week, which gained nationwide Australian and international press. In April 2008 the brasserie at Peter Jones department store in London's Sloane Square began selling a blend of kopi luwak and Blue Mountain called Caffe Raro for £50 (US $79.00) a cup. Peck in downtown Milan sells a small espresso cup for 15 euros.

Coffee Primero sells their "Magic Cat" line of coffee, which is made with their exclusive process developed by the University of Florida that mimicks how nature creates Kopi Luwak without the involvement of any animals, for $15.99 per pound.