The civet eats ripe coffee cherries, digests the pulp, and excretes the coffee beans. The beans, now separated from the cherry pulp, are then collected from the feces of the civet
Natural Fermentation:
Enzymes in the civet's stomach interact with the coffee beans during digestion, leading to biochemical changes in the beans contributing to the unique flavor profile
Harvesting and Cleaning:
Local farmers or collectors retrieve the beans from the feces and thoroughly clean them and washes to remove any remaining traces of the civet's digestive enzymes
Roasting:
Roasting is a crucial step in coffee production as it greatly influences the flavor, aroma, and color of the final product
Unique Flavor Profile:
Luwak coffee is known for its unique flavor profile, characterized by a smooth, low-acid taste with hints of chocolate, caramel, and fruity undertones
Controversies and Ethical Concerns:
In some cases, the production process involves caged civets that are force-fed coffee cherries, leading to animal welfare issues.
Limited Production and High Cost:
Luwak coffee has limited production due to its unique process, making it one of the rarest and most expensive types of coffee in the world