What Kopi Luwak brings to a menu
On a restaurant menu, the after-dinner coffee is rarely a point of difference. Kopi Luwak changes that: it becomes something the service talks about, the guest photographs and remembers. It is a product of experience as much as of taste.
That comes with an obligation. A rare coffee served with no explanation and no care in extraction produces the opposite of the intended effect. We do not deliver a sack of coffee: we prepare the service that goes with it.
How we support you
Staff training
A short session on the origin, the process and the vocabulary for presenting it front of house. A server who can explain the product in three sentences justifies the price far better than a line on the menu.
Calibration on your machine
We set grind, dose and extraction time on your own equipment. The difference between a calibrated extraction and a default setting is not remotely comparable.
Service material
A trilingual explanatory card to present to the guest, the origin sheet for the lot and wording for your menu.
Planned supply
We reserve volume on forthcoming lots to avoid running out mid-season. Since collection is seasonal, planning ahead is essential.
Trade terms
- Pack sizes
- 500 g and 1 kg, whole beans
- Customers
- Restaurants, hotels, coffee bars, roasters, delicatessens
- Area
- All of Switzerland and Liechtenstein
- Lead time
- 2 working days from stock; planning recommended for regular volumes
- Pricing
- Tapered by volume and regularity — quotation on request
- Sample
- A tasting sample is sent before any commitment
Let's talk about your establishment
Tell us the type of establishment, the number of covers and your extraction equipment. We will send a sample and a quotation matched to your real volume, not a theoretical one.