Smooth and Flavorful Kopi Luwak

How our Kopi Luwak is processed.

In the early morning hours, members of the local B’laan tribe search for the droppings of the Civets. Once they have collected them, they pass them on to us, and we process them at our coffee farm. First, we carefully wash the beans, and then remove the outer layer of the coffee cherries; this ensures all bacteria is removed. Next, our beans are sun-dried for about three days, until they reach the perfect dryness.

Once they have dried sufficiently the Kopi Luwak beans are sorted, with any incomplete beans removed and discarded, thus ensuring only the very best beans are used in the roasting process. Our beans are roasted to a medium degree, as we have found a medium roast (City Roast) both guarantees the highest possible quality and nurtures the natural taste of the coffee.

Brief History
of Kopi Luwak

What is the history of Coffee Kopi Luwak? History says that the Kopi Luwak was discovered mainly in Indonesia under the Dutch colonial rule. During this time, native farmers were forbidden to harvest coffee for their own use and were forced to scavenge around the land for it.

Through these hardships, they soon discovered that the civet cats prefer to eat coffee cherries in which the coffee beans will stay intact. They started brewing the coffee beans and soon discovered that it tastes better than the mundane way of harvesting coffee.

Much like the history of it, Kopi Luwak is created by harvesting the “poop” or the feces of civet cats. Civet cats love to eat coffee cherries, in fact, they only seek out the ripest and juiciest fruits and often show up in coffee plantations to snack on the berries.

Despite the history of how Coffee Kopi Luwak was founded, now we created a sanctuary for these Civet cats where they can roam free in their natural environment, freely eating the berries that pick and provide a livelihood to the B’laan tribe of Mindanao.