Friday, November 13, 2009

Kopi Luwak

100%! That's was how I felt when I absorbed the atmosphere at the lower second peak after my Garuda Peak climb in Mount Merapi. Did the taste of Kopi Luwak bring me to 100%? Well, read on.

As you know, or may not know, Kopi Luwak is the most expansive coffee in the world. (Actually, not that expensive if you think about it...75,000Rp is RM27...ok what) Why?

"Kopi Luwak (pronounced [╦łkopi 'luak]) or Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets. The civets eat the berries, but the beans inside pass through their system undigested."

"Civets consume the red coffee cherries, when available, containing the fruit and seed, and they tend to pick the ripest and sweetest fruit. Thus there is a natural selection for the ripest coffee beans. The inner bean of the berry is not digested, but a unique combination of enzymes in the stomach of the civet add to the coffee's flavor by breaking down the proteins that give coffee its bitter taste. The beans are defecated, still covered in some inner layers of the berry. The beans are washed, and given only a light roast so as to not destroy the complex flavors that develop through the process. Light roasting is considered particularly desirable in coffees that do not exhibit bitterness, and the most pronounced characteristic of Kopi Luwak is a marked reduction in bitterness."

The whole process of the Luwak eating and processing the berries is actually really simple. The tough part is actually looking for the "output" of all that processing.

A friend of mine who is in the coffee roasting business told me that the beans stays fresh in the Luwak's manure. The manure dried, stored in air tight jar, can last up to 5 years without roasting. Once the beans are separated from the manure, they will have to be roasted and can only be kept up to 6 months before it looses its smell and flavor.

At the Kopi Luwak cafe, the coffee was made in front of us. The waitress removed the sealed and serialized coffee sachet from an organza pouch. (I was like... wahh so prestigious one ah) I think I had a "ulu" face on and she noticed. She asked if I wanted to smell the coffee powder and of course I said YES!

The coffee was so aromatic! The BEST coffee smell ever!

She then poured the coffee powder in a ceramic cup and poured hot water into it. Stir, and then put the lid on. She said "Tunggu 2 minit" 2 minutes it is.

The verdict? Well, I am not a coffee drinker so I can't comment much. I like my coffee with a cocoa base taste so I didn't like the Kopi Luwak. The bitterness of the coffee was there but the aroma of the coffee power was gone. There was another smell that I can't describe.. not a good or bad smell, just a smell.

Not too sure of the coffee is worth a try but for my case, definitely worth paying for the smell!

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5 pieces of worms:


Me too. Prefers smelling to drinking coffee.

Any bouncing off walls feeling after that cuppa?


supposedly the coffee is aromatic, and without the usual bitterness.
but guess it wasnt your cup of tea? wait, that doesnt sound right ...

ai wei

the most expensive coffee. is it strong ???


did u feel million dollar after drinking that? :p


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