Kopi Luwak Bali – Certified Wild Luwak from Bali

Originally from Indonesia, the Kopi Luwak Bali is still produced in some wild Indonesian plantation. Basically, the civets ate the berries and marked their territory with the excrements but the men noticed that the beans were fermented and came out whole, the civet digesting only the pulp. Fermentation is a classic process in the production of coffee but here it is animal! Once recovered, the grains are washed and then lightly roasted. You will find an incomparable caramelized aroma !

Luwak Living Wildly

We provide that the luwak coffee has certificats of Indonesian Government and Balinese Authorities that certifies that the Luwak lives freely.

Geographical Identification

We provide that the Luwak Coffee has certificats Indonesian government and Balinese Authorities certifying that the coffee comes exclusively from the Kintamani region.

Organic Production Methods

We provide that the Luwak Coffee which received USDA certifications, Organic agriculture produces products using methods that preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics.

Halal Certificate

We provide that the Luwak Coffee has Indonesian government certifying that the coffee HALAL.

Information

Some people sell coffee from Luwak Jailed farm, in deplorable conditions for the animals.

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About Our Kopi Luwak

Our Arabica coffee received an official Geographical Indication (GI), certificate for Arabica coffee from Kintamani in Bali.

Is the traditional philosophy for life on the Island Bali - Harmony Among People - Harmony with nature or environment - Harmony with God

Selected, hulled, cleaned naturally, grain by grain. Than roasted to give you unique taste of Luwak Coffee

We ensure a pure Arabica of Kopi Luwak Coffee. Directly from the producers of this region

Coffee Bean | Grounded Coffee | Kopi Bali

Our Coffee Luwak

has 4 certificates

- Organic Production Method

We are in Bali close to the producers, we are very attentive to the quality of coffee.

We provide domestic and international shipping for all orders. Free Shipping costs .

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How to Make Fatty Coffee with Butter and MCT Oil (Ketogenic Coffee Recipe for Biohackers)

Posted by Abel James | Last Updated: April 16, 2013

I’ve been getting loads of questions recently about how I make my ketogenic “fatty coffee” at home. So I just made a video (filmed by the crazy-talented George Bryant, no less) giving you a fatty coffee recipe.

As many of you know, I don’t tend to eat breakfast most days of the week. Instead, I engage in a ketogenic fast, which starves the body of protein and carbs.

But Abel, breakfast is the most important meal of the day!

A biohacker at heart, I drink my breakfast and I like it that way. I typically employ a compressed eating window in my daily routine, typically eating my first meal of the day between 12pm and 3pm. But before I have my first meal, I have lots and lots of fat… in my coffee.

Remember, fat is brain food.

And you want to know how you can really burn fat? By eating lots of it.

I’ve been putting heavy cream in my coffee (along with other fun fats, including but not limited to clotted cream, coconut oil, nut butters, and even Bailey’s from time to time… shhh) for many years. But last year I was inspired by my buddy Dave Asprey’s Bulletproof Coffee(tm) to throw butter and MCT oil in there, as well.

Then things got crazy.

Combine my homemade, hand-roasted, french-pressed, fair-trade, organic coffee with a healthy helping of fat and deliciousness ensues.

For those who don’t have my secret source of green beans, my friend Dave Asprey contributed his take on the importance of sourcing high-quality beans:

Abel is right that fresh roasted beans are better. Starbucks has hundreds of millions of dollars of pre-bought coffee sitting around, and some of it sits for months. The problem with sourcing green coffee is that the vast majority of green coffee, even washed coffee, contains some amount of mycotoxin antihistamine. You can reduce the likelihood of getting large doses of it by using Central American shade grown wet process coffee, but wet process coffee is still fermented with uncontrolled species, and the skill level of the coffee picker controls what goes in to the fermentation vessel. That’s why Upgraded Coffee is produced with a process which is of course freshly roasted (not quite as fresh as Abel, but very fresh), but also allows for no fermentation ever, and we test every batch with laboratory techniques to verify that there are no detectable performance-robbing toxins. The result is that the coffee gives you a boost but without jitters or a crash.

There aren’t many coffee beans that I recommend, but if you’re looking for a high-quality bean with a great-tasting roast, Dave’s Upgraded Coffee is a solid option. Lord knows when I was out in San Francisco at the biohacking conference, that coffee got me through the jetlag.

So how can you make fatty coffee at home? Watch the video below to find out. Enjoy!

LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD

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Hi Folks, I’ve been getting loads of questions recently about how I make my ketogenic “fatty coffee” at home. So I just made a video (filmed by the crazy-talented George Bryant, no less) giving you a fatty coffee recipe. As many of you know, I don’t tend to eat breakfast most days of the week. […]

Reader Interactions

Christina D says

Well I know how I’m making my coffee tomorrow!

Question – You mention roasting your own coffee… do you need a specific product to home roast coffee in, or could I do it in my oven or something?

If you’re handy, you can even do it in a cast-iron skillet or pot. That’s what I do. It’s just fun.

I’ve been putting coconut oil in my coffee and skipping breakfast for awhile now, along with eating modified Paleo (modified = anything I want one day a week). At 56 years old I’m still in 31X40 Wranglers (what I used to wear in high school) at 6′ 0″ and 165 lbs, so I know the lifestyle works. If you will, please allow me to plug my favorite coffee… Kabum @ http://www.kabum.org. It’s the best coffee I’ve been able to find so far (and they appear to be doing a good thing as well). Kabum + Organic Coconut Oil + one of those little whipper things = yummy coffee and a clear head! And to Christina D, You can roast coffee in a hot air popcorn popper, but I like the Hottop home coffee roaster the best. Google it.

Christina D says

Thanks Rich! I never would have thought to use a popcorn popper! We have one sitting around gathering dust because we don’t eat popcorn anymore. Now I have a use for it again!

I’ll give Kabum a shot!

I do a similar blend every morning. I have found using a magic/nutri-bullet blender to be ideal. You get a really frothy coffee and it comes with a cup.

In the afternoons I will often some protein powder as well (ends up like a cappuccino).

Hi Abel, HWC won’t negate your keto fast ? I use about 1-2 tbs total as I have 2 cups of bulletproof coffee in the am. I have heard that HWC negates your fast, but it barely has any carbs in it.

Geoffrey Bogorad says

Yea…using a “bullet” type mini blender does the job hands down.

I am loving your fatty coffee and your wild diet all the way in Australia. however was just wondering how many fatty coffees would you recommend max. Currently I drink 2-3 before heading off to work, gets me through my workout and ready for the day.

Is that too many?

I typically stick to probably a total of 2-4 tablespoons of fat total over the course of a fast. If you’re having a whole stick of butter or other oil (as some do), that’s probably getting carried away.

Listen to your body and see how you feel!

I’m new to the site here, and loving all the new ideas I’m learning. I’ve been following a leangains style of IF off and on for a couple years now. I understand that fat causes little to no insulin spike…but slamming all those calories surely counts as breaking your fast, no?

Yes, it’s ketogenic fasting, not fasting outright. If you consume calories, you’re technically not fasting. However, if you consume only fat, your body stays in autophagy so you still get many of the health benefits of fasting without the restriction.

What’s a good substitute for coffee? i’d like to start doing a bullet-proof drink in the morning, but I do not like coffee. Any ideas?

Richard Laing says

Look into Yerba mate, a mild tasting tea with what some might say benefits beyond caffeine alone.

Awesome, Abel! Do you have posts about the Ketogenic fast?

I am confused about what you said… replacing Bfast with the Fatty Coffee in order to do the ketogenic fasting. in order to be in ketosis, you need to keep a really low carb content the entire day, for several days, no? Just shortening the eating window to, say, noon – 5 each day won’t put you into ketosis, correct?

Right – generally it takes a good 3 or so days below 20-30 carbs to get into ketosis.

Writing a book on fasting now – will soon!

Do you think it’s necessary to fast? I workout way more than a normal person, I’m vegan, and I have a really busy schedule so I find my self eating dinner later than 7 or 8 sometimes. In the morning I only consume fruit, just fruit until 12 then I eat my meals after that. I just feel that it isn’t necessary to get results? And what are the benefits from fasting, and is it really that bad to eat breakfast?

What would you recommend to replace the heavy cream? I don’t do dairy (except grass-fed butter). Would unsweetened vanilla almond milk be too processed or caloric for this?

Morgan Miller says

So I am sure you use grass fed/finished butter and cream, but I cant do any dairy. I love the idea but it really doesnt work for me. Any suggestions? I have tried it with just coconut oil and it tastes ok, but I am not sure it is giving the same effect.

Give ghee a shot!

hi, been making your fat coffee instead of brekki for about a month. i have major fat to lose, around 90lb and want to build great muscle. how many times a day would you say to have a fat coffee? i would be happy to replace all my meals with it. oh btw should i not do the coffee if not in ketosis? cheers 🙂

Mike Pritts says

Abel, you mention skipping breakfast when you drink “fatty coffee.” How long do you recommend going without eating after? I workout in the morning before work and like to eat immediately after. So for me, I would have the coffee at 5AM, workout, then breakfast around 0730. Is 2 1/2 hours sufficient before having protein/carb?

Hi there I featured you on my blog! Just to let ya know! Thanks, Ryn

Interesting post! Do you have any studies that show that the advantages of calorie restriction can be kept whilst consuming calories from fatty acids?

I did my own version with what I had on hand. It was not only really good, but did indeed keep my hunger free for a solid 4.5 hours. My glucose level (currently type II diabetic) only rose a small amount as well. I used Italian espresso and basically made a bulletproof Americano or as I like to call it, High Caliber Bulletproof Coffee :-D. I like mine a little creamier and sweeter so I added an extra ounce of Almond milk and a teaspoon of xylitol. I’m not sure health-wise how this particular brand stacks up, but the flavor is the best coffee I’ve ever head once I dilute it a little and it’s not even close.

4 oz – Lavazza Crema e Gusto Ground Coffee, Italian Espresso(prepared)

4 oz – hot water

2 oz – unsweetened Almond milk

1 tbsp – Kerrygold unsalted butter

1 tbsp – Trader Joe’s Virgin Coconut Oil

Abel, if you add the nut-butter, do you do that in addition to the butter and MCT or Coconut oil or in place of one?

Sounds delicious! You can add the nut-butter in with the MCT/coconut for some added flavor. The MCT’s are part of the energy and focus kick you get from Fatty Coffee 🙂 – Emily, FBM Team Coach

Huge, HUGE fan of fatty coffee! Not only does it taste great, but it’s also the absolute best way in the world to wake up and jumpstart the brain in the morning.

I’ve tried the Bulletproof version –– and it’s certainly good –– though I’d like to think my own recipe and preparation is quite a bit tastier. Here’s how my version goes:

• One cup of dark roast organic coffee, quick brewed in an Aeropress.

• One TBS of Kerry Gold Salt-free Butter.

• One heaping TBS of Organic Coconut Butter.

• Three to Four TBS of Organic Coconut Milk.

• 1/8 to 1/4 tsp of Ground Cinnamon.

Place in a tall cup or mug, and then whip the living hell out of all this using either a long spoon or small electric whisk.

Honest-to-god, this is the best damn cup of coffee imaginable, and the sort of thing that keeps me going for a good three to four hours (especially with all 250 of its delicious, saturated-fat laden calories). Also, the cinnamon is a really nice touch, giving a slightly sweet flavor to the brew, without actually adding any sugars to the mix.

Sounds delish! I love coconut butter in mine as well! Do you brew the coffee with the cinnamon mixed into the beans? I’ve done that before and liked the results too! Cheers to fatty coffee! 🙂 – Emily, FBM Team

Emily: I use an Aeropress to brew my coffee (a great cup of java in just sixty seconds), and wouldn’t attempt adding the cinnamon to the beans. Cinnamon turns slightly gelatinous when added to hot water, and so –– if the beans and cinnamon were mixed together –– the “gluey” cinnamon would clog up the filter of the Aeropress.

Ah yes, that would definitely not work in that process! Glad you’ve found something that works for you. Enjoy your fatty coffee! – Emily, FBM Team

Jackie Treehorn says

Bulletproof coffee gone wrong:

Hahaha isn’t that hilarious? So silly! – Emily, FBM Team

Bill Reside says

some of us are chronic over-doers. I know its hard to advise but how much of this coffee is too much? is it intended for one cup until noon or several cups. Is it another one of those “find what’s best for you” situtations?

You hit it Bill, ALL of this health “stuff” is exactly that: “Find what’s best for you” 🙂 – Emily, FBM Team

Stuart Foster says

Wondering how many times a week people do the fat coffee? Sure that people are al over the place…. but for weight loss, what are the benefits of the daily fatty fasting versus lets says 3-4 days a week?

Do love my coconut cream, HWC, and Kerrygold blend!

Yup, you’re right, people are all over the place with it! Totally depends on what works best for your body. Play around with it and see what gives you the most energy/best results 🙂 – Emily, FBM Team

I like the name “fatty coffee”. I often drink fatty coffee but for reasons that you might not typically hear. I’m calling it Shanghai Bulletproof Coffee! http://www.chinabiohacker.com/blog/how-to-make-shanghai-bulletproof-coffee

I’m eager to try this but I’m one of those people who needs a little sweetness in my coffee. I’ve tried for years to like coffee with out sugar, or sweetener, but it’s yet to happen. Is there a good alternative? I’ve heard of people adding a small amount of stevia, but on the flip side, have heard that’s bad because it makes you crave more sugar. What’s the best choice to not spike your insulin or blood sugar?

Hello Abel, Can you please tell us what type of French Press you have?

Mary Ann Wiebe says

Finally researched yesterday a lingering suspicion I had about MCT oil. Why are the current Paleo gurus pushing MCT a processed version of natural virgin coconut oil? This processed MCT oil is missing the healthiest part of the oil which is lauric acid, abundant in the natural product. Best source other than human mother’s milk. Why are we paying more, and shipping it across the country, to get less healthily product. I’ve bought tons of MCT, but enjoy my fatty coffees with the real stuff.

Of all people to be pushing a processed oil MCT that is devoid of the best quality component! I marvel that you as the Paleo gurus whom we come to trust aren’t looking into this yourselves. I’m just say’s.

Jose Valenzuela says

Hi Abel, I enjoy listening to your podcasts and have learned a lot from it. My questions is where can I order the fair trade coffee if I want to do my own roasting. Thanks.

How necessary is it to use a sponge bob mug? I have a green arrow mug I’d like to use. Will that work?

Thanks for all the great work your doin out there in the peoples republic of Austin. Keep it up sir and congrats on the engagement.

Richard Laing says

Anyone blending macadamia nuts into their morning coffee? Wondering if they blend well enough not to make gritty coffee. Seems like they would make a tasty alternative to peeps that might not want to use butter!

I’ve read of some people adding protein (in the form of collagen hydrolysate) to their fatty coffee. I tried it and found it pleasing in taste and texture. Then I heard Abel (in his CreativeLive course) say that avoiding other nutrients, including protein, is important for this morning routine. But, here I see the suggested use of nut butters in fatty coffee. Various nut and seed butters have 3-4 g of protein per tbsp, while the coll.hydrol. has about 1.5 times that. Is protein actually okay to add? Should the amount be under some limit, making a little bit of nut butter okay? I welcome your knowledge and advice on this. Thanks.

The big problem with Dave’s “Bulletproof” coffee are the SFAs in the butter. Some SFAs are not inflammatory, those in butter are and you’ve also got the problems with the cholesterol in the butter which, according to most of the research I’ve read, becomes oxidized at +107 degrees*. Water boils at 212 degrees F. Is this an issue? I can’t say for sure as there’s no definitive answer, but, as an interview on Dr. Mercola’s site notes, there’s a 1:1 between oxidized cholesterol and arterial plaque. And, Dr. Steve Gundy–a LOW carb MD and cardiologist–minimizes the amount of animal proteins and fats in his diet.

Don’t forget, Dave’s background is sitting in front of a laptop and writing code and hacking computers. He’s not a cardiologist nor research scientist, so, while Bulletproof coffee may sound cool and taste good — which it does — buyer beware and check things out for yourself. I’ll use Coconut Oil and a little almond milk. Just don’t want to play Russian roulette with my arteries.

can you make fatty tea? Not a coffee drinker. In addition, should I be concerned with the fat upsetting may stomach?

I would love to try roasting my own coffee. Any recommendations for where online I could buy some green organic coffee?

Jason Hughes says

I must be doing the fasting thing completely wrong Abel. I thought only water was beneficial during a 16-20 hour fast? Will doing your method help me burn even more fat?

How do you do with just water? That’s a different kind of fasting, but can help as well.

Adding fat is useful if you feel like you need more energy to get you through your compressed eating window. But I say try it and see how you feel!

Since I live in The Netherlands I can’t seem to find Triglyceride. The things I find on Amazon seem to be Fishoil.. Will that do the trick? I know that’s available over here, but maybe you know a substitute since I don’t want my coffee to taste fishy 😉

Started fasting and changing my diet a week ago and I’m staggered by the results in such a short amount of time!

So thanks a lot and keep it up!

Happy to hear that you’re getting great results, David!

I wouldn’t do fish oil in coffee, but I’d recommend you try whipping cream (heavy cream), grassfed butter, coconut milk, or anything else that’s high in fat with a relatively neutral taste. There are so many options!

Thanks! In that case I didn’t understand it well enough. I’ve been having the fatty coffee as breakfast for over a week now. With coconut oil, cream and grassfed butter just like you mentioned. It tastes great! I thought the triglyceride was another addition to the coffee but that’s what the things in the coffee contain. I get in now! I was just wondering whether it’s good to have more than 1 cup of fatty coffee during the day? Because after a few hours I’m starting to crave for more 😉

Just a thought, whipping some organic heavy cream can turn it into butter (and buttermilk), how about I just put the cream into my coffee?

Absolutely – I actually often whip grass-fed heavy cream and put that in my coffee. 🙂

Hi able, I can’t find any grass fed dairies around me to buy butter or cream, and the can only find MTC oil in processed power form. I was wondering if I could substitute either or both of these with coconut oil?

Can we have fatty coffee any time of the day? Like after lunch? Or is it one of those things that we should only consume in the mornings on an empty stomach to get the most benefits?

Randy Daniel says

That was an eye-opener. I’ve just been using butter… Thanks for the video Abel!

Abel, I was reading through the posts and noticed some interesting questions I’d really like to hear your stance on:

Hi Abel, can I use some organic grass fed non homogenized milk instead of cream?

Sure, if that’s you’re preference. 🙂

Abel, I saw the following post from a while back but I didn’t see a reply…..

Mike Pritts says:

May 14, 2013 at 6:31 pm

I work out every morning at 6:30am, otherwise it would never happen. Like Mike I typically eat breakfast afterwards. This is also when i typically have my carbs. What would you suggest? If I just have the fatty coffee will that suffice or am I jeopardizing my muscle recovery?

Just had a second thought……

Could I just switch the timing of my fast? Instead I could have a decaf fatty coffee at 5pm and then fast until the morning. I can wake up, work out, and break my fast at 8:30am when I normally eat breakfast and then have lunch later. Thoughts?

Can’t find your YouTube intervew with Dr. Steven Gundry…is that still around? Thanks!

Hah… I love this! To burn fat you need to consume fat… the right way of course. I’ve been on the fence about Asprey’s bulletproof coffee, but your article is convincing me. I use ghee butter in my coffee, which is grass-fed and more natural… and coconut oil with cinnamon to give it a sweet taste. Sometimes switch it up with cashew milk for a creamer. Yum!

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Smooth and Flavorful Kopi Luwak

Why Choose our Wild Kopi Luwak?

Smooth, Delicious And Balanced Flavour

Smooth, balanced flavour no other coffee can compare with. No need to add any unhealthy ingredients to our Kopi Luwak coffee because the natural taste of this coffee is one of a kind. A smooth, tasty, and balanced flavour.

Trusted By Gourmets Worldwide

Our valued customers include private gourmets as well as premium coffee shops, boutique grocery stores and restaurants all over the world. Our clients value the exceptionally high quality of our Wild Kopi Luwak and appreciate our unwavering focus on excellence and service.

100% Organic

Our Kopi Luwak is as authentic as it gets. We are large fans of the organic movement and use no artiﬁcial fertilizers when growing coffee trees. To guarantee a great flavor during every part of the coffe production process, for both civet and human alike, we produce and use our own organic fertilizer.

Our plantation nestles in the heart of the Philippines’ lush Luwak habitat, home to approximately 2800 wild civets. The Luwaks are free to choose for themselves which beans they consume, and to eat their full varied natural diet, which enriches the flavour of our delicious coffee.

More Than Fair Trade

At Kopi Luwak Direct we are ethical traders who work in partnership with the B’laan tribe, the traditional residents of this land. That is why we buy our beans directly from the farmers, and are actively involved in ensuring ethical systematizing of the whole production process. By cutting systematizing of the whole production process. By cutting the farmers get for growing the coffee.

The most exclusive gourmet coffee.

The unique taste of Kopi Luwak comes from it being processed by a small animal called the Asian Palm Civet (Paradoxurus hermaphroditus). The resultant taste is both smooth and delicious.

This unique and delicate taste is achieved by the break up of coffee beans by proteolytic enzymes in the digestive system of the civet cats.

We are sure you will agree that this results in a truly exquisite coffee that is smooth, delicious, and flavorful.

The name “Kopi Luwak” originates from Bali. The word “Kopi” means “coffee” in Balinese, while “Luwak” is the local name for the Palm civet. In addition to Indonesia, Kopi Luwak is produced in the Philippines, Thailand, and Vietnam.

Unfortunately, most producers of this type of coffee keep the small animals, which we affectingly know as Toddy cats, locked up in cages. This is something that we will never tolerate. Indeed we are very proud to use only free-range civets to process our beans. They do so in the forests of Mt. Matutum on the island of Mindanao, where over 2,700 free-roaming civets lovingly produce our coffee.

To ensure we have the best tasting Kopi Luwak you can buy online, we have planted high quality Coffea arabica plants in the area for the cats to devour. This has both increased our natural output capabilities and has ensured that we have the highest quality Kopi Luwak available on the market.

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Kopi Luwak tastes smooth, and it’s not bitter, like other types of coffee.

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50g (1.76 oz) - $ 49.00
100g (3.5 oz) - $ 79.00
150g (5.29oz) - $ 109.00
350g (12.3 oz) - $ 249.00
1kg (2.2 lbs) - $ 659.00

Usually we offer medium roasting, since we find this most effectively brings out the unique flavour of our special, high-quality coffee beans and creates what our experts consider to be the best results. However, we appreciate that our customers have different preferences, and we are able to provide light or dark roast beans to order. Simply choose your preferred roast you like and let us know when you place your order.

Always grind your coffee just before brewing. The coffee has the best flavor if brewed with water with a temperature of 91°C (196°F) – 96°C (205°F)

Our coffee has a shelf life of one year, but we recommend that you drink it within 8 months after roasting. After that point the quality starts to drop and your coffee will no longer be as oily or as rich in flavour.

Our product is entirely produced in the Philippines. We ship directly from there, to avoid lengthy storage in the countries we supply all over the world. Express shipping can take up to 6 business days to arrive, and normal shipping up to 20 business days. However, the shipping time may be longer sometimes due to weather conditions of if we ship to war zones. We offer free shipping standard shipping for all orders over $50. If you would prefer Express shipping we can ship your order via EMS for $50 flat rate.

How our Kopi Luwak is processed.

In the early morning hours, members of the local B’laan tribe search for the droppings of the Civets. Once they have collected them, they pass them on to us, and we process them at our coffee farm. First, we carefully wash the beans, and then remove the outer layer of the coffee cherries; this ensures all bacteria is removed. Next, our beans are sun-dried for about three days, until they reach the perfect dryness.

Once they have dried sufficiency the Kopi Luwak beans are sorted, with any incomplete beans removed and discarded, thus ensuring only the very best beans are used in the roasting process. Our beans are roasted to a medium degree, as we have found a medium roast (City Roast) both guarantees the highest possible quality and nurtures the natural taste of the coffee.

Watch the Video below to see How Our Wild Kopi Luwak is Produced

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The beans smell amazing and my kitchen smelled great just from me grinding .

This is a really interesting product and there seems to be a lot of confusion regarding this type of coffee. Some companies do abuse their civets and that is awful, as an animal lover and someone who doesn’t consume animal products, I would NEVER support a product or company that comes from harming an animal. This coffee is sourced from the droppings of wild civets and while that may seem unappetizing to some, its not cruel by any means. This is an expensive, high quality product and its obvious the minute you open the bag. The beans smell amazing and my kitchen smelled great just from me grinding a few beans in my grinder. The cup of coffee that I brewed was wonderful, it was rich and dark and I can say it was the best cup of coffee I have had. …

Delicious Coffee - I'll order more!

I was looking around the Internet for a while in search of Kopi Luwak coffee and this is the only legit company that I found that was worth my while. The product is as authentic as it can get. Their wild Kopi Luwak coffee and their customer service is top-notch!

Where is the coffee shipped from? How long will it take for the coffee to arrive?

We ship the coffee directly from our producing facility in the Philippines. The coffee gets roasted before shipping, to make sure it’s as fresh as possible.

When is the coffee roasted?

We roast the coffee when an order comes in, to guarantee freshness

Why wild Kopi Luwak?

Caged Kopi Luwak is cruel for animals and reduced the coffee quality. All our Civets are free to choose what to eat, and can roam around freely. This results in a better product, than what our competition offers.

How is the coffee roasted?

Usually we offer medium roasting (City Roast), since we find this most effectively brings out the unique flavour of our special, high-quality coffee beans and creates what our experts consider to be the best result.

How should I store the coffee and how long can I store it?

Our cofee has a shelf life of 6 months, but we recommend that you drink it within 8 weeks after roasting. After that point the quality starts to drop and your coffee will no longer be as oily and as rich in flavour.

Store the coffee in an air-tight container, and avoid contact with Light.

What’s the best method to brew the coffee?

Always brew the coffee with a temperature of approximately 97 Degrees Celcius for optimal extraction.

For detailed brewing instructions, please visit the brewing guides section.

Brewing with Pour-Over provides some of the best results.

SHOPPING INFO

ADDRESS

13820 NE Airport Way Suite K63900, Portland, USA

YOUR SHOPPING CART

Get coffee from growers

delivered from origin directly to your door

Announcement We just partnered with Fairtrade.

Current green coffee offers

Delivered by beginning of February

Brazil

Delivered by beginning of January

Know the producer

Firsthand stories and vital information told straight from the growers, ready to share.

unique value chain

Between you and the producer only service providers exist, no traders. You know how much the farmer gets and every single step costs.

know your coffee

All you need to know about origin, terroir, variety, processing method and cupping score

Choose your coffee

Cup samples before placing your order online

Choose where the coffee is delivered

Get to know the grower while we take care of the shipping

Take advantage of the online presence of the producers and embark your clients on the journey to the origin of your coffee.

Talk directly to producers

Translated into four languages

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Manage your inventory anytime, anywhere

Roasters' trust

Dos Mundos, Prague, Czech Republic

Algrano is a great platform for a third-wave roaster like us. We are sourcing top quality, traceable coffees from around the world and with algrano we are also able to get in touch with farmers. The ability to share with our customers the stories of farmers and their coffee is key for us and we believe it is also a way how to help good farmers to receive more money and credit for what they do. We are looking forward to sharing their story and I am sure that our customers are going to love this new approach

Wild Kaffee, Garmisch-Partenkirchen, Germany

The coffee tasted very nice and all worked well. Everything was how you promised.

Rast Kaffee, Ebikon, Switzerland

We work with algrano because of the direct trade link with the producer and information provided on the web platform. The coffees offered on algrano consistently comes out top in blind cupping sessions.

L'Arbre à Café, Paris, France

I like to know where the coffee comes from and where it goes.

Trung Nguyen Online - Your source for Vietnam's Number One Coffee

Learn More

About Vietnamese Coffee
About Trung Nguyen
The Legend of the Weasel
Brewing Tips
- - The Phin Filter
- - Iced Coffee
- - Cold-Brew Iced
Coffee
- Hot-Brew Iced

Legendee and Kopi Luwak: The Legend of the Weasel

One of the world's most famous coffees, the Legendee is a unique enzymatically-treated coffee that releases flavors often bound in the beans and not released under ordinary processing.

The "Legend" has to do with stories about natives who drank a brew from washed coffee beans that had been partly digested by small furry animals that don't really have a counterpart in the Western world (a civet more than a "weasel"). The "real" civet coffee (called Kopi Luwak in Indonesia) is incredibly rich, mellow and chocolaty. This obviously low-volume, expensive coffee encouraged experiments by Trung Nguyen that were performed by a staff of European scientists who eventually found natural enzymes that duplicate this process and leaves the weasels (civets) to blissfully go their own way.

Trung Nguyen was the original pioneer of this process and it has not been duplicated by any other coffee maker. The process produces a coffee unlike any other in the world, with a wide range of rich flavors and virtually no bitterness.

When iced, it releases a flavor explosion that makes it, in many people's opinion, the world's best iced coffee. You will never look at a cup of donut shop iced coffee or Charbucks the same way again.

Tourists to Vietnam often don't consider their visit complete until they have sat in a Trung Nguyen coffeehouse and tried the Legendee brewed by the single-cup filters.

FAQ about Kopi Luwak (Civet Coffee)

A. Kopi Luwak translates as "Civet Coffee" and is created in several regions of the world where the Palm Civet or similar species resides. Palm Civets are primarily "frugivores" (fruit eaters) and were once considered a pest by coffee farmers, because the furry little beasts would feed at night on only the ripest coffee cherry fruits. They would swallow the coffee fruit and bean in its entirety, dissolve the fruit away from the bean, and pass the beans onto the ground by morning. At some point some frustrated farmer decided to wash the beans and roast them, and was amazed to discover the best coffee he had ever had. Now, many years later, the Civet is literally treated more like the Goose that Laid the Golden Egg than a pest, for obvious reasons, since Kopi Luwak coffee can fetch from $180 to $600 per pound and is the world's most expensive coffee.

A. No, Kopi Luwak is a PROCESS. Many people talk about Kopi Luwak as if it were a specific coffee, but it is not. In Sumatra, for example, you may have a farmer creating Kopi Luwak using civets in a closed-range "farm" who have been fed on heirloom Arabica Typica only. In Kalinga or Barako in the Philippines, a farmer may be collected beans from wild civets who have been dining on coffee cherries from four or more varieties or species, including Arabica, Robusta, Excelsa, Liberica, etc. These examples are not given to imply that the reverse could not be true, i.e., a Sumatran farmer using 100% Robusta or other mix. The point is, that the beans used and the type of farming greatly affect the underlying taste of the coffee.

Q. So what makes Kopi Luwak recognizable and desirable?

A. Despite the different bean base and farming methods, the enzymes that are responsible for the creation of Kopi Luwak-style coffee are consistent in their effect upon the coffee. Thus, all Kopi Luwak is recognizable for certain tastes, aromas and characteristics, such as extremely low bitterness. The main characteristics are: Exceptionally pleasing initial aroma, generally lighter roast (due to the low bitterness and the enzyme structural action, heavy roasting is not needed to bring out more flavor), smooth, buttery mouthfeel, a hint of chocolate overtones, and a haunting persistance not just on the pallet but on the memory. People say they can "recall the wonderful taste" for as long as a 2-3 hours after having a cup. These characteristics are generally present in all Kopi Luwak, even though the taste experience will be different due to the choice of beans and roast level, etc.

Q. Is Kopi Luwak safe for humans?

A. The frugivore civet has no known harmful bacteria that can be passed to human beings. The washing, sun-drying, and roasting temperatures over 350° destroy any possible bacterial content. There is no public record reporting any case of illness from drinking Kopi Luwak. Contrast that record against a huge litany of health complaints filed by other coffee consumers who report that over-roasted major chain coffeehouse coffees give them heartburn, acid reflux, heart palpitations and headaches. Truly, the palatable Kopi Luwak is a far more tolerated coffee than most.

Q. Is The Legendee truly an acceptable simulation of Kopi Luwak?

A. Over the years, consumers of both Kopi Luwak coffees and Legendee, both Classic and new Gold, have consistently told us that Legendee achieves many of the same characteristics of true Kopi Luwak. Legendee is easily 100X more popular as a Kopi Luwak equivalent than any other brand's attempt to duplicate the process of Kopi Luwak. The reason is simple, it is the only process using research by a team of German scientists contracted by Trung Nguyen in 1996 to study the effect of the Civet on coffee and duplicate a natural enzyme soak process that would approximate the same effect. All other Kopi Luwak simlations rely on choosing beans with specific profiles and artificial or natural flavorings to attempt to duplicate Kopi Luwak.

Q. If all Kopi Luwak is somewhat different, what type of Kopi Luwak does Legendee represent?

A. The Legendee Gold is closest in profile to Kopi Luwak from Civets fed on an all-Arabica diet. The Classic Legendee is intended to match the profile of Kopi Luwak created from civets fed on multiple species of coffees, which usually include Arabica, Excelsa and Robusta. Thus, the Classic Legendee is a darker and bolder Kopi Luwak equivalent.

Q. How should Kopi Luwak, or Legendee, be brewed?

A. These coffees should be brewed by selecting just enough coffee for the brewing of one cup at a time, unless being prepared for more than one person. Brewing in the Phin filter, Chemex, Aeropress, or French Press will all yield somewhat different but excellent results. Never use boiling water. A temperature of 185° - 195° is best. Brewing for 4 minutes maximum is recommended. But, you will find your own best method and time if you experiment a little from these guidelines. Enjoy!

Copyright 2005-2017, Len's Coffee®, 9 Jerome Street, Medford, MA USA All Rights Reserved.

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- Home >
- Coffee >
- Origins >
- Ethiopia >
- Ethiopia Sidamo
Description

Region: Worka City, Nensebo District, West Arsi Zone, Sidamo

Grower: Smallholder Farmers

Varietals: Native Ethiopian heirloom varietals

Proc. Method: Fully washed with a 45 hour fermentation; then drained 6-8 hours on drying table; then dried 10-12 days on patios depending on strength of sun.

Enjoy sweet citrus aromatics and pleasing maple syrup-like body. The wild sweet lemon and floral tones round out into a smooth, clean finish.

Africa’s famous Great Rift Valley has long been considered a likely locale for the birthplace of humanity. It’s also a likely locale for the birthplace of coffee. It is here that the lush, green Sidamo coffee growing region is found.

Smallholder farmers in the West Arsi Zone of Sidamo grow many different heirloom varietals of native Arabica coffee beans, which also grow wild on the hillsides of the region. The farmers pool their coffee beans at a coffee washing station, and the diversity of varietals yields coffee of wonderful complexity.

This is a washed coffee, unlike our Ethiopian Natural (link). In the washed coffee process, the coffee bean is removed from the coffee cherry, fermented to remove the mucilage, and then dried. After a taste of this coffee you’ll understand why The Roasterie has transported it all the way from Ethiopia, the birthplace of all coffee.

Recent Reviews Write a review

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вторник, 29 мая 2018 г.

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