This sensational delicacy originates from the islands of Sulawesi, Sumatra and Java in Indonesia. The unique method of production gives some hint to its rarity and specialty. Asian palm civet is a type of cat-sized mammal native to South-East Asia. Physically, this animal has raccoon-like markings on its face and it possesses a long, stocky body. Regarded as pest by locals, palm civets are well-known tree climbers. They consume the ripest, reddest coffee cherries and this has long been one of their favorite foods. During ingestion, th
e beans were uniquely fermented by the enzymes present in the stomach of the civet. As the beans remain one or one and a half day in the digestive tract of the civet, they start to germinate. This leads to a significant reduction in the bitterness of the bean. The germination process is referred to as malt, thus it can be said that the civet probably produces malt coffee. As a result of the digestion, a distinctly exotic flavor was added to the beans.
Though excretions are normally passed off as nothing but waste, the excretions from palm civets are converted into the prized Kopi Luwak Coffee as we know of today. The bean-like excretions are normally covered by cherries’ mucilage and gathered by the locals for sale. The best beans are the premium green beans. They are individually separated, washed and dried. Prior to roasting, the beans are stored in a dark, dry location. Very limited supplies are produced each year, enhancing its status as the rarest and most expensive coffee available today.
