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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.
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.