Luwak (Wild Civet Arabica Coffee)

Description

The distinguishing characteristics of Luwak coffee is its aroma and flavor. Taste of civet coffee, is less bitter than regular coffees, and it’s syrupy, smooth, and rich with chocolate and jungle undertones. The out standing balance amongs the body , acidity and sweetness, rendering pleasant flavor and slurp, no impacton gastro in testinal disorder. This is the most expensive coffee as produced by excretion of wild luwak in jungle as naturally they select the best cherry by its instinct, the good and unique flavor because of derivative enzymes, fermentation in intestine of the civet, the scarcity production just in few hundred kg not reaching in tons.

Characteristics

Fragrance/Aroma : Fresh Nutty, vanilla, strong and gentle almond
Flavor : Herbal Refreshing, Spicy
Acidity : Soft-Medium
Body : Soft-Mild

Specification

Screen Size : 15-18
Moisture : Max 13%
Triage : Max 6-8%
Defect Value : 6-8

Description Scheme

Time from Flowers to Be Berry : 9 Months
Production (Kg/Ha) : 800 to 1500
Optimal Temperature : 13 to 28°C
Optimal Rainfall : 100 to 3000 mm
Altitude : 1200 to 1700 from Sea Level (asl)
Soil Type : Black Soil /Soil Formed of Young
Materials are very Fertile Volcanic who Contains Micro Nutrients That are Important to Plants
Countryof Origin : Indonesia
Production Areas : Arabica Plantation Sumatra, Java, Bali
Caffeine Content : 0.8 to 1.4%
Form of Seeds : Flat with a Clear Midline
Character Stew : Balance body, acidity, sweetness, fine Chocolate, Almond
Method of Harvest : Collecting Luwak’s Secretion
Processing Method : :Semi Washed Cleaning, manual dry hulled