The product
What exactly is Kopi Luwak?
An Indonesian coffee made from coffee cherries eaten by the palm civet. The beans, undigested, are recovered, washed, dried and roasted. Digestive transit selects the ripest cherries and transforms the proteins in the bean, which sharply reduces bitterness.
What does it taste like?
A full, syrupy body, very low acidity, notes of cocoa, caramel and damp earth, with a sweet finish and no astringency. It is the opposite of a bright, floral Ethiopian coffee.
Is it hygienic?
Yes. Washed in clean water at collection, sun-dried, hulled, then roasted at between 200 and 230 °C. The product meets Swiss requirements for imported foodstuffs.
Is there less caffeine?
Roughly 10 to 20 % less than the same undigested bean. It is not decaffeinated and remains a stimulating coffee.
How does it differ from Black Ivory or elephant coffee?
The principle is comparable, but the animal and the country differ: Black Ivory is produced in Thailand from cherries eaten by elephants. The aromatic profile and the structure of the product are not the same.
Price and ordering
Why are prices not published?
Because they vary with the harvest, the origin and the quantity. We issue a named quotation within 24 to 48 working hours, valid for thirty days. See our price page.
Can I order online?
No. We do not sell through an automated basket: every order goes through an exchange, however brief. That lets us point you to the right lot and the right format.
What is the minimum order?
50 g for a private customer. For an establishment we usually start at 500 g and discuss the supply rhythm.
Do you deliver outside Switzerland?
We deliver to Switzerland and Liechtenstein. For another destination, get in touch: feasibility depends on the applicable customs formalities.
What are the lead times?
Two working days for a lot in stock. If the origin you want is unavailable, we tell you when the next lot arrives rather than quietly substituting another coffee.
Authenticity and ethics
How can I be sure your Kopi Luwak is authentic?
Every lot arrives with its origin, its collector and its harvest year, and goes through our four-stage control: documentary check, green bean inspection, blind cupping and food compliance. The full procedure is set out on our authenticity page.
Are your civets caged?
We do not have civets. We buy exclusively wild-harvest lots from named collectors, and we refuse lots from captive animals. Our detailed position is on the ethics page.
How do I spot a counterfeit?
An abnormally low price, permanent availability in any quantity, vague origin, a very dark roast, photographs of caged animals. Two of these signs together are enough to walk away.
Brewing and storage
Which brewing method do you recommend?
Pour-over as first choice, French press to favour body, espresso for experienced users. We advise against automatic machines, which leave too little control over the extraction.
Whole bean or ground?
Whole bean, without hesitation. Ground coffee loses most of its volatile aromatics within hours. We grind to order if you do not have a grinder, matching the grind to your method.
How long does it keep?
Ideally six weeks after roasting, in the resealed valve bag, dry and away from light. Not in the fridge, and not in a clear jar on the worktop.