Cv. Milagro Indoglobal Export Import

East Java, Indonesia

Kopi luwak or civet coffee, is one of the world's most expensive and low-production varieties of coffee. It is made from the beans of coffee berries which have been eaten by the Indonesian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness. The aroma was rich and strong, and the coffee was incredibly full bodied, almost syrupy. It was thick, with a hint of chocolate, and lingered on the tongue with a long, clean aftertaste.

• MOQ 3 Bag(s)
• civet coffeekopi luwak

Kopi luwak or civet coffee, is one of the world's most expensive and low-production varieties of coffee. It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness. The aroma was rich and strong, and the coffee was incredibly full bodied, almost syrupy. It was thick, with a hint of chocolate, and lingered on the tongue with a long, clean aftertaste.

• MOQ 3 Bag(s)
• ground coffee arabicakopi luwak

It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness. The aroma was rich and strong, and the coffee was incredibly full bodied, almost syrupy. It was thick, with a hint of chocolate, and lingered on the tongue with a long, clean aftertaste.