Kopi Luwak is brewed coffee using coffee beans taken from the remain of the civet cat, also known as the Luwak cat. The coffee beans will have a different taste once eaten and passed through the civet's digestive tract. During digestion, digestive enzymes and gastric juices absorb the endocarp of coffee cherries and break down storage proteins, yielding shorter peptides. This changes the composition of amino acids and impact the aroma of coffee.
The popularity of this coffee in Indonesia has long been known, but only became widely known among gourmet coffee enthusiasts after its wider adaptation in the 1980s.
WHAT MAKES KOPI LUWAK SO DIFFERENT?
Kopi Luwak has a very unique texture. The roasted beans look really shiny and they have a very sweet aroma. When you grind Kopi Luwak beans, the ground has light brown color and the texture is softer then regular coffee ground.
Your mouth wont have a coffee "Bad Breath". The aroma of Kopi Luwak is so sweet, with caramel and floral notes. The taste is very smooth, mild, lacks bitterness and has almost no acidity.