Flavor Profile, Characteristics, and the Fascinating Story Behind Premium Indonesian Civet Coffee Beans

Most people have heard of Kopi Luwak. Its production is extremely limited, and because of its rarity its price is very high. Do you know where it comes from? Why is it called Kopi Luwak? With those questions in mind, let's take a look at this Kopi Luwak from FrontStreet Coffee.

The origin of Kopi Luwak is closely tied to Indonesia's coffee history. Dutch colonists established coffee plantations in Indonesia and imported coffee beans from Yemen. In the 19th century, farmers in central Java began brewing and drinking coffee made from beans collected from the plantations' animal droppings. Kopi Luwak is one of the most expensive coffees in the world: in 2010 it ranged from $220 to $1,100 per kilogram ($100 to $500 per pound). The price paid to Filipino collectors was close to $20 per kilogram. The specialty Vietnamese weasel coffee, made from beans eaten by wild civets, sells for $500 per kilogram. Most customers are Asian, especially from Japan, China, and South Korea. Global annual production varies widely by source. Farmed Kopi Luwak is considered low-grade by connoisseurs; in large Indonesian supermarkets it sells for about $100 per kilogram, five times the price of local high-quality Arabica coffee.

Coffee Details:

• Country: Indonesia
• Region: Sumatra
• Altitude: 1600-2100 meters
• Variety: Arabica
• Processing Method: Civet Cat Fermentation Method
• Flavor: Herbal, nutty, dark chocolate, fermented notes

Of course, beyond Kopi Luwak, Indonesia has other excellent coffee beans. Now let's explore this magical coffee land of Indonesia together.

FrontStreet Coffee Recommendation

Indonesia's best growing areas are on Java, Sumatra, and Sulawesi, and each island produces a different style. Sumatra is where FrontStreet Coffee sources its wet-hulled Mandheling, an Arabica with moderate acidity and a very heavy, aromatic profile. Because the beans are hulled while still half wet and then left exposed to the air to finish drying, they take on a typical herbal and spice character.

FrontStreet Coffee's Mandheling comes from the Lake Toba area of the Lintong region, and to present the classic flavor it is roasted medium-dark, giving a low-acid, full-bodied cup with caramel, dark chocolate, and toasted bread aromas and a long sweet finish, well suited to anyone who likes a strong coffee.

For the top of the range, FrontStreet Coffee's PWN Golden Mandheling comes from a company that buys only high-quality Mandheling green beans and screens them by density, size, shape, and color, then hand sorts to remove defects so the beans are large, even, and bright with less of the earthy, grassy edge. Freshly roasted, it shows sandalwood, herbs, spice, roasted hazelnut, caramel, and dark chocolate, clean and sweet with a full body and a layered aroma. FrontStreet Coffee's Classic Blend takes a different route for espresso, adding medium-dark Mandheling to a creamy, nutty Brazilian base and a little Robusta for crema, so the dark chocolate, nut, and caramel flavors stand out and even a beginner can pull a convincing Mandheling-style shot.