Premium Sumatran Arabica

Coffee Harvest , Luwak Style

To some degree Kopi Luwak's exquisite taste is a result of precise picking of only the perfect berries off the Arabica coffee plant, at exactly the right stage of their maturity.

The other reason is the unique processing those berries go through: the luwaks digestive tract! But wait there is more! lots more.

Now before you find yourself vowing never, ever to drink coffee processed like this…let us explain.

When it comes to harvesting, we humans can only use our eyes to select a ripened fruit that an expert would determine to be just right for high-grade, premium quality Arabica coffee. There are important contributing factors inside the berry, as well, which humans simply can not detect. Human taste can, to some degree, test the acidity, but those who actually harvest coffee berries do not taste each and every one. The luwak, armed with his ultra-sensitive smell, gets it right every time. Basically, coffee picking humans are no match against the expertise of the Luwak.

Once the Luwak has ingested the ripe berries, a "100% Natural" process begins.

The intestinal enzymes and juices of the Luwak are a perfect mix to digest the flesh of the cherry, but not digest the coffee bean itself. Instead, the enzymes penetrate the husk just enough to remove any bitterness from the bean – leaving an almost perfectly processed 100% natural coffee bean.

Kopi Luwak cat-poop coffee may get Muslim

Indonesia's top Islamic body is set to rule on whether Muslims are allowed to drink a rare coffee which is harvested from the faeces of civet cats.

Kopi Luwak is one of the most expensive coffees in the world, due mostly to the odd production method which includes the coffee being eaten by a civet cat first.

Lucky workers then have the job of sorting through civet cat poop and hunting for the hard beans which have fermented in the cat's stomach, before roasting their harvest.

For years the drink has been a delicacy, prized to the tune of £250 per kg for its smooth taste but now local Islamic leaders are considering whether to forbid followers from drinking it.

It is understood the possible ban centres around whether the beans are cleaned before they are ground. Wait, what… sometimes the poop covered beans aren't washed?

Butterfly Globe Brand

Welcome to Kopi Bali - The Butterfly Globe Brand, Bali legendary coffee producer. Coffee, like tobacco and wine, has an old history with special charisma, not only because it always involves many people in its processing and creates job opportunities, but also because of its many flavors. Coffee has become a ritual for a great many people across the world. Since 1935, We have experienced all about coffee productions. You can browse our various coffee from our website.

Kopi Luwak world’s most expensive coffee

After hearing about Kopi Luwak from several different sources ( NPR, Oprah, CSI - Las Vegas, Jack Nicholson in The Bucket List ), I have to say, my interest was piqued. Dubbed the world’s most expensive coffee, Kopi Luwak sells for about $200 a pound, and is valued for its rich smooth flavor. Only about 500-1000 pounds of this Indonesian coffee are harvested annually, so what makes this coffee so rare?

Kopi Luwak is coffee made from coffee cherries eaten, digested and excreted from a civet, a cat-like animal indigenous to Indonesia. The enzymes in the civet’s digestive tract somehow transform the flavor of the coffee bean into something completely unique. The beans are then washed, lightly roasted and available to coffee lovers and connoisseurs willing to foot the $50 a cup price tag. The question on everyone’s mind is who was the first person to try this and was he related to the first person to try lobster?

I obtained a few tablespoons of Kopi Luwak through a friend who recently traveled to Indonesia and had my sister-in-law and mother-in-law over for a cup of coffee. I wasn’t quite sure how to prepare it, so I used my Moka pot. I measured 2 teaspoons for every 6 ounces of water, which turned out to be perfect.

The ground coffee had a strong but pleasant odor, nothing cat-like at all. We all decided to try it black at first to experience the authentic flavor of the coffee unmodified by cream or sugar even though we all like our coffee sweet and creamy.

The first thing I noticed was the smoothness of the coffee, devoid of bitterness or acidity. There were chocolaty undertones that mixed with a sweet earthiness. After a few blissful sips of the unadulterated brew, we broke out the sugar and cream. Heaven opened and angels wept. The addition of those elements transformed the coffee into an indescribable sweet smoothness that lingered on the tongue. Without a doubt, the best cup of coffee ever.

Oh. My. God.

After hearing about Kopi Luwak from several different sources ( NPR, Oprah, CSI - Las Vegas, Jack Nicholson in The Bucket List ), I have to say, my interest was piqued. Dubbed the world’s most expensive coffee, Kopi Luwak sells for about $200 a pound, and is valued for its rich smooth flavor. Only about 500-1000 pounds of this Indonesian coffee are harvested annually, so what makes this coffee so rare?

Kopi Luwak is coffee made from coffee cherries eaten, digested and excreted from a civet, a cat-like animal indigenous to Indonesia. The enzymes in the civet’s digestive tract somehow transform the flavor of the coffee bean into something completely unique. The beans are then washed, lightly roasted and available to coffee lovers and connoisseurs willing to foot the $50 a cup price tag. The question on everyone’s mind is who was the first person to try this and was he related to the first person to try lobster?

I obtained a few tablespoons of Kopi Luwak through a friend who recently traveled to Indonesia and had my sister-in-law and mother-in-law over for a cup of coffee. I wasn’t quite sure how to prepare it, so I used my Moka pot. I measured 2 teaspoons for every 6 ounces of water, which turned out to be perfect.

The ground coffee had a strong but pleasant odor, nothing cat-like at all. We all decided to try it black at first to experience the authentic flavor of the coffee unmodified by cream or sugar even though we all like our coffee sweet and creamy.

The first thing I noticed was the smoothness of the coffee, devoid of bitterness or acidity. There were chocolaty undertones that mixed with a sweet earthiness. After a few blissful sips of the unadulterated brew, we broke out the sugar and cream. Heaven opened and angels wept. The addition of those elements transformed the coffee into an indescribable sweet smoothness that lingered on the tongue. Without a doubt, the best cup of coffee ever.

Oh. My. God.