History Of Luwak Coffee
For centuries, the volcanic island of Sumatra has been world renowned for producing exceptionally smooth coffee with low acidity. In addition, authentic Luwak coffee only comes from Sumatra, where the Luwak, or Civet cat, lives. Native to the island, Luwaks select only the highest quality, ripest Arabica coffee cherries and leave the rest, thereby naturally producing the best coffee available. The cherries are digested by the Luwak, while the beans inside pass through its digestive tract.
Scientific research from the University of Guelph in Canada has shown that that the beans get their unique flavor from the fermentation process in the Luwak’s digestive system. The stomach enzymes of the Luwak draw out the proteins from the coffee beans, producing a less bitter, sweeter tasting coffee and also it has heavy flavour with hints of chocolate or caramel.
To make our Prime Luwak Coffee, the beans are gathered from the Luwaks on our plantation in Sidikalang, North Sumatra, and thoroughly cleaned to remove any trace of bacteria. In the next step of the process, the beans are de-hulled and sorted according to size, then dried before they are stored in a dark, dry place. All this is done bv hand to ensure the highest quality Prime Luwak coffee. In the final step, the beans are lightly roasted to preserve their flavor, with a resulting cup of coffee that tastes exceptionally sweet and smooth.
To preserve maximum freshness and aroma, our Prime Luwak coffee beans are sold whole. However, Prime Luwak Coffee is also available in green beans or unroasted to suit your convenience and taste.