Civet coffee Kopi Luwak Takengon Aceh - fresh roasted coffee, min. 50g

For all adventure lovers. Cibet coffee is something for you!

The name is made up of the Indonesian Kopi (coffee) and Luwak (civet). We source 100% civet arabica directly from our personally vetted pickers in Indonesia. We guarantee the ultimate enjoyment of this fresh specialty from wild civets. We import our coffee from the Indonesian plantations of Sidikalang, Sumbawa, Lampung, Jember, Sulawesi and Kintamani.

The civets make this coffee one of the rarest coffees in the world. That's why we roast it carefully and lovingly for you. Enjoy bitter civet arabica with sorrel-like acidity combined with the bitterness of grapefruit and cocoa from the region of West Sumatra, specifically the regency of Aceh and the city of Takengon. The experience of the exclusive, distinctive and delicious taste is unforgettable.

And how is this civet coffee made?

The nocturnal creature known as the Spotted Bandicoot (Paradoxurus hermaphroditus) or civet is a cat-like carnivore, weighing about 4 kg when mature. It feeds mainly on insects, rodents, small birds and does not despise tropical fruits. It is very rarely seen during the day, making it difficult to observe on individual plantations.

At night, civets devour the coffee beans and the coffee then undergoes a fermentation process in their digestive tract. Collectors have to search the forests for civet droppings, which they sift through, find coffee berries and remove the husk of the coffee bean from the undamaged beans.

It is said that civets choose only the best beans, which is why civet coffee is such a gem. However, the real reason for its uniqueness is the fermentation process in the onion's stomach, during which the beans lose their original bitterness and, after peeling off the skin, acquire a special delicate flavour and attractive aroma.

Today, coffee plantations with civets can be found on the islands of Bali, Sulawesi, Sumatra (Lampung) and West Java.

There is no such thing as a civet

The civet coffee offered on the market is obtained in different ways, which affects not only its quality but also its price. The most ethical and expensive method is the one described above and promoted by us of collecting coffee beans from the droppings of civets, which live quite naturally in the wild.

Another method of obtaining coffee beans from the droppings is from caged bulbuls. Cibettes are kept in captivity under inhumane conditions, and therefore the coffee that undergoes fermentation inside the digestive system of these stressed and often malnourished animals is far from being of the required quality.

Artificial fermentation of coffee beans has also become widespread because of the high demand for this speciality. The beans are pickled in a mixture similar to a bulb diet and then offered as bulb coffee. But even this, surely well-intentioned, processing cannot guarantee the quality that coffee gets from the enzymes in the digestive tract of wild beasts.

We only buy genuine civet coffee, which we source personally from Indonesian pickers. The civet cane is collected in the wild where the animals do not suffer but live a natural life in their landscape.

A little history

Civet coffee is said to have been introduced to the market in the late 19th century by the Widjaja family, originally from Jakarta on the volcanic island of Java. In those days, the first civet coffee was sold for a considerable sum to Dutch officials, as Indonesia was a colony of the Dutch until World War II. Officials valued this special coffee for its extraordinary qualities such as taste and aroma.

And how did anyone ever think of drinking coffee picked up in civet droppings? "It's part of Indonesian culture now," explains Shenny Widjaja. "Nothing goes to waste here," she adds.