**Civet Coffee Robusta **
The Most Expensive Coffee in The World.
The History Kopi Luwak coffee comes from the Indonesian island of Java and Sumatra, an area well-known for its excellent coffee. Also native to the area is a small civet-like animal called a Paradoxurus. That is the scientific name, the locals call them luwaks. These little mammals live in the trees and one of their favorite foods is the red, ripe coffee cherry.
They eat the cherries, bean and all. While the bean is in the little animal stomach, it undergoes chemical treatments and fermentations. The bean finishes its journey through the digestive system, and exits. The still-intact beans are collected from the forest floor, and are cleaned, then roasted and ground just like any other coffee. Because of strange method of collecting, there is not much Kopi Luwak produced in the world. The resulting coffee is said to be like no other. It is rich, heavy flavor with hints of caramel or chocolate. Other terms used to describe it as earthy, musty and exotic.
We have
- Green Beans, Roasted (can be tailored), Coffee Ground;
- Arabica, Robusta and PeaBerry
Altitude: 400 - 1800 m
Categories
Size: 16-20
Species
Jember, Catimor, Sigarar Utang, Ateng, Flores, BGN
Processing methods: dry processing and wet processing
harvest periods
Packing method: in bags of 60 kg
In , coffee is produced on various islands such characterized by the high content of iron in the soil, which gives the its special character
This coffee has a spicy and creamy taste with a flavor of dark chocolate, flowers and herbs, a full round texture and a slight acidity.
What is so special about peaberry coffee
Peaberry lovers and some professional coffee graders also believe that because the single peaberry bean receives all of the nutrients of the coffee cherry rather than sharing with another seed, peaberries can have more caffeine and taste sweeter than other beans as well
We have
Green Beans, Roasted (can be tailored), Coffee Ground;
Arabica, Robusta and PeaBerry
Altitude: 400 - 1800 m
Categories
Size: 16-20
Species
Processing methods: dry processing and wet processing
harvest periods
Packing method: in bags of 60 kg
coffee is produced on various characterized by the high content of iron in the soil, which gives the its special character
This coffee has a spicy and creamy taste with a flavor of dark chocolate, flowers and herbs, a full round texture and a slight acidity.
What is so special about coffee
lovers and some professional coffee graders also believe that because the single bean receives all of the nutrients of the coffee cherry rather than sharing with another seed, can have more caffeine and taste sweeter than other beans as well
Kopi Luwak is an exotic arabica coffee produced from coffee cherries partially digested by the Asian palm civet (Paradoxurus hermaphroditus). They live in the woods around the mountain plantation and consume coffee cherries for dessert. They are capable to distinguish the right coffee cherries with ideal ripeness. Cherries ferment in the intestines of a civet and are collected along after being defecated. The fermentation that occurs in the civet's digestive tract affects the flavour of the coffee. We use full wash process to produce Kopi Luwak.
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Luwak coffee or coffee badger (civet coffee) is coffee made from beans coffee cherries that have been eaten by animals mongoose / badger (Paradoxurus hermaphroditus), then pass through the animal digestive tract and out as dirt. It sounded "disgusting" but the protein content in the stomach mongoose makes perfect coffee is more mature and fermented so that the resulting flavor is more delicious than regular coffee.
Luwak coffee is produced mainly in the island of Sumatra (Lampung), Java, Bali and Sulawesi in the Indonesian archipelago, and also in the Philippines (called coffee motit in the Cordillera and alamid spatula in Tagalog) as well as in East Timor (called cafT-behavior).
In Tin can (100 grams/can) for retail/souvenirs, or in alu foil per 1 kg (powder), or plastic vacuum per 1 kg (roast bean)
high-quality wild Luwak coffee from Sumatra, Indonesia, ethically harvested from natural forests without harming animals. The coffee is sourced from wild harvests, where the luwak are not bred in captivity but freely roam the wild, selecting the finest coffee cherries on their own
Our farmers are trained by the government and given certificates to process wild Luwak coffee To get a delicious taste without hurting the animal.
Key Benefits
-Exceptional Taste and Aroma: Rich and distinctive.
-Ethical Collection: No harm to animals.
-Guaranteed Quality: Strict quality control.
Specifications of our wild luwak coffee
Arabica wild luwak coffee specs
1. Green bean Wild Arabica luwak coffee
2. Water content 13%
3. The coffee cupping score is at least 85 score points'
4. Ready roast
5. Maximum defect 2%
6. Coffee bean size, 6up mm
Coffee Gayo is 100% pure Arabica coffee from the Gayo highlands in Bener Meriah . Fresh ripe coffee cherries from neighboring farmers are processed and sun dried to export a quality product, followed by careful roasting, grinding and packing. The result is an excellent quality medium grind pure Arabica coffee, which is especially suitable for filter coffee.
Coffee Gayo is the 100% certified organic coffee, in production ensures that no dangerous chemical contaminate the soil, water & air. We promise to offer you the best in certified organic coffees.
Coffee Gayo is a favorite among Europeans and Americans for its strong premium taste and long shelf life.
Coffee Gayo is 100% pure Arabica coffee from the Gayo highlands in Bener Meriah . Fresh ripe coffee cherries from neighboring farmers are processed and sun dried to export a quality product, followed by careful roasting, grinding and packing. The result is an excellent quality medium grind pure Arabica coffee, which is especially suitable for filter coffee.
Coffee Gayo is the 100% certified organic coffee, in production ensures that no dangerous chemical contaminate the soil, water & air. We promise to offer you the best in certified organic coffees.
Coffee Gayo is a favorite among Europeans and Americans for its strong premium taste and long shelf life.
1 pack = 200 gr
We produce good coffee beans at altitude of 1200-1500MDPL about sea level and during harvesting choose red and old coffee cherries to produce a better coffee aroma.
Minang Arabica Green Coffee Bean (Specialty, Natural Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation.
This is the most traditional process method. In the natural or dry process, whole coffee cherries are left to dry in the sun, leaving the fruit on the bean, allowing it to raisin-ify around the bean. Natural fermentation occurs resulting in the creation of complex flavors and sugars.
Exotico sumatra lintong arabica luwak coffee is found as one of the most expensive coffee in the world. Located in north central region of the island of sumatra near lake toba in the lintongnihuta region, these cluster of coffee
Beans are situated approximately 1400-1600 meters above sea level. These coffee beans are then selectively chosen and eaten by luwak (paradoxurus hermaproditus) or better known as civet cat. Luwak amazingly choose fully ripe coffee cherries based on its tastes and aromas, producing premium quality of coffee beans, resulting in a sweet taste with a medium body, low acidity, and earthy, complex aroma.
Performing the winning coffee at the Cup of Excellence (CoE) Indonesia Year 2024. This coffee was the winner (1st Rank) and got a score of 91.41. Green bean Arabica Ijen Lestari is origin from Mount Ijen, Banyuwangi, East Java.
Collecting the red by selecting coffee cherries that are fully ripe and have a deep red color will ensure excellent quality and flavor of the coffee. The cherries are put into an airtight tank which is then completely injected with carbon dioxide to ferment for 72 hours. Then dried in the sun until the moisture content is 11-12%
The resulting taste will also be more complex and excellence with a long aftertaste.
Possible notes: Tropical Fruits, Kiwi, Mango, Strawberry, Peach, Floral Cocoa
Arabica Gayo Coffee Bean, Speciality, Natural (Unroasted)
Natural Process (Dry Process)
In the natural process, also known as the dry process, ripe coffee cherries are carefully handpicked from the coffee trees and laid out in thin layers to dry naturally in the sun.
During the drying process, the cherries shrink and the pulp surrounding the beans ferments, imparting fruity and intense flavors to the beans.
Natural process coffees are characterized by their bold, fruity, and often wine-like flavors, with pronounced sweetness and complexity
Arabica Gayo Coffee Bean, Speciality, Semi-Washed (Unroasted)
Semi-washed Process (Pulped Natural Process)
The semi-washed process, also known as the pulped natural process, combines elements of both the natural and washed processing methods.
Ripe coffee cherries are pulped to remove the outer skin, but the beans are left covered in a thin layer of mucilage and dried without fermentation.
This method results in coffees with a unique combination of fruity sweetness from the mucilage and clarity of flavor from the washed process, often exhibiting a creamy mouthfeel and nuanced acidity.
Arabica Gayo Coffee Bean, Speciality, Honey (Unroasted)
honey process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact.
The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of honey .
This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate
Arabica Gayo Coffee Bean, Speciality, Wine (Unroasted)
The wine process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact.
The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of wine.
This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate.
In the full washed process, also known as the wet process, ripe coffee cherries are pulped immediately after harvest to remove the outer skin and pulp, leaving behind the mucilage[1]covered beans.
The beans are then fermented in water tanks to loosen the mucilage, followed by thorough washing and sorting to remove any remaining residue. - After washing, the beans are dried on raised beds or patios until they reach the optimal moisture content.
Full washed process coffees are prized for their clean, bright acidity, delicate flavors, and floral aromas, with a smooth and balanced profile
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing method: Natural Wine
- Grade: Specialty
- Moisture 12%
- Defect Point of 3
- Packaging: 60 kg jute bags with grain-pro liner (or as per request)
SUMATRA ARABICA GAYO COFFEE BEAN, NATURAL WINE, GRADE SPECIALTY
- Processing: Natural with extended fermentation (30-60 days), where the cherries are dried with the fruit intact for a longer
period to enhance wine-like aromas and flavors
- Aroma: Intense wine-like notes, with a unique fermented aroma, as noted in specialty listings.
- Flavor: Wine-like, with high sweetness and low acidity. The extended drying process imparts a distinct wine-like character,
with notes resembling wine and fruit.
- Aftertaste: Smooth and sweet, with lingering fruitiness, enhancing its complexity.
- Body: Medium, with a balanced mouthfeel, ideal for nuanced brewing.
- Acidity: Very low, making it smooth and approachable, as seen in product descriptions.
- Grade: Specialty, with first-grade quality guaranteed.
Full wash coffee is made by pulping the cherries, washing away the mucilage, and drying them to produce a clean, bright cup with vibrant acidity and well-defined flavors.
Description Scheme
Flower to Berry : 8 Months
Production (Kg/Ha) : 1000 (Kg/Ha), 100 Ha
Optimal Temp : 12 to 29 â??
Optimal Rainfall : 100 - 200 mm
Altitude : 1250 - 1300
Soil Type: Wet Climate
Origin of Country : Indonesia
Production Areas : Gunung Halu, West Java
Character Stew : Low Acid, Fruity
Method of Harvest : Classic Hand Pick, Dry Hull
Processing Method : Full Washed
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