Wild Foraged Kopi Luwak Coffee, Northern Sumatra

One of the world’s true gastronomic wonders, Wild Kopi Luwak Coffee, has an extraordinary flavour. Exclusive to Sea Island Coffee, this elegant coffee is a masterpiece, produced by the interaction of wild animal, ecosystem and a centuries old practice of foraging. This coffee was foraged on the farmlands of the Koptan Gayo Megah Berseri in the Gayo Highlands of northern Sumatra. The farms have been visited and the process inspected by animal welfare experts World Animal Protection. They believe that this is a model for how Kopi Luwak should be collected: ‘Humans and animal need never come in to contact whilst the incentive to promote a habitat attractive to wild Luwaks has positive benefits for people and planet, promoting the use shade trees and a diverse farming landscape.’ The price of authentic wild collected Kopi Luwak Coffee, like other foraged delights such as truffles, reflects the labour intensive and skilled nature of collection and processing and the small quantities that are available. We believe that brewing Kopi Luwak through a Hario V60 coffee dripper is the best way to enjoy this coffee, as the process allows for longer contact between the coffee and water, and brings out Kopi Luwak's extraordinary flavour.
£18.00 per 50g
... / Cup A Note on pricing
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Climate / Geography

There are 131 registered collectors who provide this coffee each of whom forages on their own farm, brings their coffee to a central facility in the village of Berewang Dewal, where it is checked against a quality standard by the Head of Collection. It is then washed and dried ready for direct shipping to our European Warehouse. Variation in how much Luwak Coffee is foraged on different days and through the year indicates clearly that the Luwaks eat the most coffee cherries when they are cold. The highest quantities of wild kopi foraging always occur on the days when the previous nights have been cold and rainy. The area around Berewang Dewal has a wet climate with cold nights and misty mornings, through much of the year, which is good news for the Gayo Megah Berseri farmers who forage coffee there.

Technical Information

Asia

Additional Info

The magic of Kopi Luwak occurs in two parts. First, the Wild Luwak, using its acute sense of smell, selects the ripest coffee cherries. Even the most experienced knowledgeable picker cannot match the Luwaks ability to differentiate and select with such a discriminating precision. Then as it passes through the Luwak the digestive acids create a molecular change in the coffee bean, leaving it discernibly more brittle once collected and dried, enhancing the beans natural qualities. Located around an hour and a half’s drive from the city of Takengon and Lake Lut Tawar, the village of Berewang Dewal peaceful and isolated and the agriculture methods and processing practises for all the coffee, (not just the Kopi Luwak), the village produces are diligent, methodical and very particular.

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COFFEE TIPS & FACTS YOU SHOULD KNOW....

Coffee is the solution..who cares what the question is.

  • Grind fresh

    An investment in a small grinder will take your coffee pleasure up from a 7 to a 9 in a single swoop.  Many of coffee's richest and most delicious flavors are lost within less than a minute of grinding - escaped sensory pleasure that could have been yours. The simple act of grinding your beans fresh gives you the maximum ability to unlock what your coffee has to offer.

  • Keep it fresh

    Stale beans loses flavor. Keeping beans fresh is easier than you think. Once opened, store your bag of coffee in a cool dry place.  We recommend using a vacuum sealed storage container to maintain aroma and rich, full coffee flavor.

  • Engage your senses.

    Engage all your senses to get the most from your coffee - like excellent wine, coffee (at it's finest) is a multi-sensory joy.

     
  • Less is more

    To get the most from your coffee we suggest drinking from a small glass. By drinking your coffee in a small glass (we sometimes use brandy glasses) and interspersing your sips with a little water, you will experience huge flavours from every mouth full.

  • Water and oxygen bring coffee to life

    Saliva helps to liberate the volatile aromas in your mouth and a big breathe of oxygen helps to carry those aromas up through the mouth and into the nose for retronasal smelling to take effect.  Our Head Taster, Guy Wilmot is obsessive about hydration as being one of the secrets to his success in the cupping room.

  • Heat your cup, drink it now

    Steamed milk drinks like Cappuccino, Latte and Flat White are little daily pleasures we love. Be careful to not over heat beyond 70C as milk starts to burn and loses it's sweet deliciousness.  To avoid the temptation, use cold milk in a cold jug when steaming and make sure you have heated your porcelain cup.  Enjoy your drink as soon as it is prepared (they call it espresso for a reason) - it'll be the perfect temperature without being overheated!

  • Save Money and Time, whilst enjoying higher quality coffee.

    Why not pick up an Impress Brewer from our accessories section. The Impress Brewer is not only a coffee plunger but also doubles as a thermal travel mug.  You can therefore brew your coffee on the go and enjoy it on your commute instead of spending money on coffee at a coffee shop... This way you can select your favourite type of coffee and enjoy it on a daily basis.

  • Did you know?

    Did you know that the 500 billion disposable cups we manufacture annually placed end to end could circumnavigate the earth 1,360 times? Why not try a KeepCup and do your part for the environment and look good whilst doing it..

  • How do you take yours?

    Apparently, espresso is regulated by the Italian government because it is considered an essential part of their daily life.

  • Did you know?

    Coffee is actually a fruit. Well…the bean comes from a ripped berry that is hand-picked. Could this be considered as your 5-a-day? We’ll let you decide.