Firstly, not all Kopi Luwak tastes the same. Every farm or region will have a different flavour which depends on what other foods the luwak is eating.
The true art is concentrating the things that work well to assimilate the flavours you want into the coffee beans as they pass through the tract of the animal. Where there is a concentration of Luwak feeding in a particular part of your plantation, introducing wild plant species, berries and jungle fruits in that area will in tern produce a flavour unique to the kopi luwak you collect around this area.
What the luwak eats with the coffee cherry becomes a marinate in simple terms. While the beans pass through the Luwak/Mongoose the beans are moist and the luwaks body temp quite warm. From ingestion to excretion may take 8-12 hrs.
This is 8-12hrs of marinate that the bean absorbs to a degree as they become softer from the moisture and body warmth of the luwak. Now on Mandailing Estate we have many native trees and shrubs that produce many different wild fruits and berries. The mongoose enjoys gorging on these as well as coffee. If you are lucky enough to have these wild berries and fruits growing in amongst the plantation, bingo! You’ve got it. It can give the Kopi Luwak that extra wildness & fruity twang to the cupping.
Now I’ve been told I’m going to get into lots of bother for telling you all these secrets but how were you going to know how incredibly good our Mandailing Estate Kopi Luwak is.
These Luwak gorge on our best quality Arabica – probably one of the rarest coffees in the world from the typica cultivar of Arabica. Combining the Luwak with a coffee of this caliber can do only one thing; create what must be the best and rarest kopi luwak single origin coffee in the world today. And that’s fact.
