General Background

Asian Palm Civet Cats inhabit the islands of Sumatra, Java and Sulawesi in the Indonesian Archipelago, in the Benguet region of the northern Philippines in Bali, and in India.

Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet, which are catlike animals with long noses that love their coffee cherries fresh. They move at night, creeping along the coffee trees, sniffing out sweet red coffee cherries and selecting only the ripest.

After chewing off the fruity exterior, the Civets swallow the bean whole and enzymes within the stomach massage the beans, smoothing off the harsh edges while passing through their system undigested. It is believed that these enzymes add to the flavour by breaking down any residual bitterness. The beans are defecated by the civets and then washed hygienically and thoroughly before being given only a light roast so as to not to destroy the coffee’s complex flavors.


Scientific Facts About Civet Coffee

Canadian food scientist, Massimo Marcone, has undertaken significant research on civet coffee and found that a civet’s digestive system definitely removes some caffeine. Furthermore, the civet’s enzymes indeed reduce the proteins that make coffee bitter, which is why “Kopi Luwak” has such a smooth and pleasant flavour. Marcone himself commented that real civet coffee highlights the rich, dark chocolate flavours with earthy tones.

Civet Coffee In Popular Culture

The CSI episode, "Last Laugh", features Kopi Luwak. Its presence in poisoned water allows the investigators to determine who the killer is.

Kopi Luwak is featured in the 2007 film, The Bucket List. Jack Nicholson's character drinks Kopi Luwak.

In the Gossip Girl episode, "It's a Wonderful Lie" (S212), Ian's girlfriend asks Dan whether he has any Kopi Luwak in the coffee shop.

Sea Island Coffee Civet Cat “Kopi Luwak” Coffees

Philippines Kape Musang

This coffee is produced in the highlands of the Benguet region in the northern Philippines.

At altitudes of 1800 to 1970 metres above sea level, the droppings are collected by the Kankanaey and Ibaloi tribes, indigenous people who have inhabited this land for thousands of years. They gather the droppings left by the Musangs (as the civets are called in Philippines, as well as in Sumatra). They then carefully wash the coffee beans and lay it out in the sun to dry.

In the past, the Musangs were hunted, but the popularity of this coffee and the income it brings to the community have had a very positive impact on the populations of Musangs who are now fiercely protected by the natives.


Cupping Assessment by Coffee Expert, Kenneth Davids

“Rich, very sweet-toned aroma: hints of fruit, aromatic wood, earth, dark chocolate. In the cup roundly muted acidity, lightly syrupy mouthfeel, and continued sweetness with a pungent, earthy fruit that leans toward chocolate. Rich finish with continued chocolate and a slight suggestion of nuts.”

India, Balmadies Civet Cat Coffee or “Monkey Parchment”

This “Kopi Luwak” coffee is collected at Balmadies Estate, a coffee farm located at 1,400 metres above sea level in the Nilgiris region in southern India. This area is also known as the Blue Mountains of India.

Balmadies is a Tamil word which means “udder of the cow”. This name is very appropriate as the farm nestles in a verdant valley through which flow numerous mountain streams.

Coffee is produced at Balmadies Estate using the Bio-Dynamic method of production, which is one step higher than Organic. It not only includes the principles and practices of Organic cultivation, but also takes into account the cosmic movements of the Sun and Moon during cultivation, including fertilization, pruning, handling and all cultural practices followed on the farm. This type of cultivation uses not only the natural ingredients, but is also in step with the nature’s cycles.

Workers at Balmadies Estate gather the coffee which have been eaten by and passed through the digestive tract of the Civets and left on the ground or in fallen trunks. It is carefully washed and dried afterwards. In India they also call this kind of coffee “Monkey Parchment”, even though monkeys don’t have anything to do with it.

As far as we know, this is the only single estate and Bio-Dynamic civet coffee in the world.

Cupping Assessment by Coffee Expert, Kenneth Davids

“Deep, resonant aroma: roasted nut and an orangy dark chocolate. Muted acidity, syrupy mouthfeel, round balance, quiet notes of dark chocolate and orange-toned nut. The short finish is simple but a hint of the dark chocolate surfaces in the long.”


Sumatra Kopi Musang

This coffee is produced in Banda Aceh, northern Sumatra, one of the most important coffee regions in Sumatra.

The droppings are collected in the highlands of Banda Ache at 1300 metres above sea level. This coffee is 100% Arabica.

The Kopi Musang coffee was discovered by a Dutch Governor in the 15th century. At that time each and every coffee bean produced in Sumatra was exported to Holland and, accordingly, the indigenous Sumatran people were left with no coffee for their own consumption. Their only option to drink coffee was to recover the one mixed with the droppings of the Musang (Civets).

On a regional tour, the Dutch Governor detected a very rich and deep coffee aroma coming from a local hut. He followed the aroma, drank the coffee and fell in love with its sweet taste and that is how the West discovered Kopi Musang. From that day onwards, the only coffee that the Dutch Governor would drink was Kopi Musang.

Phillipine Alamid

Extremely rare and coveted, Philippine Alamid “Kopi Luwak” coffee is produced by the Paradoxorus Philippinensis Civet in the forests of the Philippine mountains. A nocturnal animal which uses its nose to choose the ripest and sweetest coffee cherries and consumes them relentlessly throughout the coffee season. The forest dwellers climb the mountain before sunrise and pick the civet droppings on the forest floors. On a good day, a gatherer can collect one kilo of civet droppings.

Coffee Alamid is a blend of the Philippine's finest Arabica, Liberica and Exelsa coffee beans. When roasted, it exudes an almost fruity aroma. With earthy Sumatra-like tones, the Philippine Alamid Kopi Luwak has a heavy, caramel body and low acidity flavour with a long, smooth aftertaste.