A specialized product line featuring the use of Weasel Coffee as the main ingredient.

Weasel Coffee, known by various names such as Luwak Coffee, Civet Coffee or Chồn Coffee, is a legendary coffee brew formed through a unique process involving the Asian palm civet. These small animals consume the coffee cherries as they ripe, and through the digestive process, the beans went through an exceptional transformation to create the final unique exceptional coffee taste.

This product line is highly limited in quantity due to its extremely low production volume.

Genesis

The history of civet coffee begins in Dutch coffee plantations in Indonesia over 300 years ago. Coffee cultivation in Indonesia started in the late 17th century and began to be exported to Europe in the early 18th century.

However, the Dutch economy faced significant challenges due to the impact of conflicts between 1800-1837, especially the Java War, which inflicted heavy losses on the Netherlands despite lasting less than 5 years. In the aftermath of this war, to recover from the losses, the Dutch implemented the “Cultivation System” (Cultuurstelsel) policy, forcing farmers to stop growing other fruit crops and focus solely on coffee cultivation. One coercive measure included prohibiting farmers from picking coffee cherries for personal use.

As this law became increasingly stringent, people started to notice coffee beans appearing in the feces of civets. They began to search for and process these coffee beans, treating them like regular coffee beans – and thus, civet coffee was born.

Naturally, plantation owners questioned the farmers for using coffee, which was prohibited. They explained the existence of this unique coffee produced by civets consuming coffee cherries and highlighted the its impressive flavor. As a result, civet coffee quickly gained popularity despite its unconventional origin.

The Asian Palm Civet is an omnivorous species, primarily consuming various plants, with only a small portion being animals or insects. Remarkably, nearly 90% of their diet consists of fruits. Being selective eaters, they not only choose ripe fruits but also opt for the sweetest ones. Due to this gourmet eating habit, civets were once considered pests as they would often “steal” the best and sweetest fruits from orchards and coffee plantations.

After consuming coffee cherries, the Asian palm civet excretes the beans encased in a tough husk along with a small amount of fruit pulp. During digestion, the coffee beans undergo natural fermentation influenced by stomach acid and digestive enzymes, resulting in a unique and naturally fermented process.

Once these coffee beans are carefully collected and meticulously cleaned, despite undergoing some basic processing steps, it becomes evident that the Asian palm civet‘s digestive process imparts a noticeable difference in quality compared to other beans.

Despite numerous studies throughout history, the fermentation mechanism of civet coffee remains a mystery. The difference between coffee consumed by civets and other similar varieties has been demonstrated in various studies.

The fermentation process creates the sublime flavors of the selected coffee cherries. However, this is not an all-encompassing process; the quality of coffee beans is still influenced by the following factors:

Civet Coffee Flavour

Proper care for coffee plants and suitable growing regions enhance the quality of coffee beans and the enhancement through the fermentation process during digestion by civets makes them even more valuable.

Civet coffee is often evaluated to have superior taste compared to regular coffee of the same type. It typically has lower caffeine content, acidity, bitterness, and increased smoothness. It offers a good balance with a wild sensation and a distinctive earthy aroma.