Kopi Luwak coffee, also known as Civet Coffee, originates in the islands of Java and Sumatra, where the Asian Palm Civets (called “luwak” by locals) are found. These mammals reside in trees and feed on ripe coffee cherries. However, luwaks naturally do not digest the cherries’ inner beans and instead excrete them as whole. These beans undergo a unique fermentation process while inside the stomach, resulting in an entirely new coffee bean with unmatched flavors. Locals collect the still-intact beans in luwak droppings from the forest floor and then thoroughly clean, roast, and grind them just like any other coffee.

The emergence of Kopi Luwak dates back to colonial times. In the 19th century, Dutch colonial plantations in Indonesia prohibited native farmers and workers to pick coffee fruits for their own use. However, locals quickly learned to enjoy their natal land’s celebrated coffee by collecting undigested seeds from the droppings of luwaks. The Dutch plantation owners soon caught on to the rare, exquisite coffee that locals named Kopi Luwak after the animals, and popularized it ever since.

ValBeMar Kopi Luwak Kayumas is a full bodied coffee (almost syrupy) with a rich, heavy taste and hints of caramel or chocolate. Many describe the aroma as earthy, musty, and complex. To this day, ValBeMar Kopi Luwak Kayumas is still converting many skeptics to fans.

VALBEMAR KOPI LUWAK KAYUMAS PRODUCTION

ValBeMar Kopi Luwak Kayumas coffee is manufactured by PTPN XII business unit, an internationally recognized agricultural company owned by the Indonesian government. Striving for the best quality of ValBeMar Kopi Luwak Kayumas, PTPN XII provides a hygienic environment and maintains a balanced diet for the free-range civets, while also routinely performing medical checkups to ensure these “producers” are in top health. We believe roaming, happy civets that are able to pick what they eat is a key factor in producing superior quality beans, because in the wild they naturally choose to consume only the best coffee cherries.

In addition to the time consuming process of obtaining Kopi Luwak beans, only 2 tons of Kopi Luwak are produced annualy at PTPN XII. Both its rarity and scarcity make ValBeMar Kopi Luwak Kayumas the most expensive coffee in the world.

VALBEMAR KOPI LUWAK KAYUMAS QUALITY

We have spent countless hours mastering every aspect of Kopi Luwak Kayumas: sourcing only the finest Kopi Luwak Arabica beans in Indonesia; exclusively roasting them by hand in small batches; and finally, pursuing a flawless brewing process everywhere Kopi Luwak coffee is served.

To best appreciate our Kopi Luwak Kayumas, we suggest using a coffee siphon (a.k.a. vacuum coffee maker). It is a sophisticated brewing contraption, typically consisting of two chambers and a central tube for water flow. Water is boiled in the lower chamber and eventually rises upward through the central tube to the coffee sitting in the upper chamber, waiting to brew. Once all the water has traveled to the upper chamber, the heat is turned off and the coffee is stirred. As the lower chamber cools, the pressure falls and the brewed coffee flows back down to the lower chamber.

VALBEMAR KOPI LUWAK KAYUMAS PROCESSING

A Kopi Luwak Kayumas coffee’s roast profile is as important to its final flavor as the natural characteristics found within each bean. Each Kopi Luwak Kayumas coffee has an individual depth of roast where the aromas and flavors meet and become truly remarkable. For this reason we limit ourselves to only one roasting style under high standards. We firmly believe that it takes all five senses of a highly skilled artisan to achieve the perfect roast profile of ValBeMar Kopi Luwak Kayumas Coffee.