Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is coffee that includes part-digested coffee cherries eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). Fermentation occurs as the cherries pass through a civet’s intestines, and after being defecated with other fecal matter, they are collected.

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This particular brand of Kopi Luwak was my first. I prepared it using two different pour over methods, weighing out the coffee in grams, and carefully grinding it to taste at a medium fine ground, using water about 30-45 seconds off the boil, and using the standard 15:1 water/coffee ratio.

The world’s finest arabica coffee beans are listed by country in no particular order since the biggest factor is personal preference. For example, some people might prefer the winey and fruity acidity of a Kenyan coffee over the classic balance of a Colombian coffee.

The Kopi Luwak Coffee aroma is strong and rich, with a full body flavor that is close to syrupy. This is the real deal. It has a hint of chocolate, that lingers on the tongue with a long, clean aftertaste. 100% pure which is the most expensive and rarest coffee

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