The production of Luwak Coffee is unique and intriguing. It involves a civet, a small mammal native to Indonesia, that eats ripe coffee cherries. The cherries undergo fermentation in the civet’s digestive system before they are excreted as beans. These beans are then collected, cleaned, roasted, and ground to make Luwak Coffee.
The allure of Luwak Coffee lies in its complex flavor profile, which combines the earthiness of coffee beans with the subtle sweetness and reduced acidity caused by the fermentation process in the civet’s stomach. It’s an indulgence for those who appreciate the finer aspects of coffee.
Bali is not just a destination for sun, sea, and spirituality; it’s also a paradise for culinary exploration. Savoring the art of tea tasting in the jungle and indulging in the extravagance of Luwak Coffee in the heart of coffee plantations is a journey that takes you deep into the heart of Balinese culture and flavors. So, if you find yourself on this enchanting island, don’t forget to set aside time to explore Bali’s teas and savor the world’s most expensive coffee. Your taste buds will thank you for it.
This video explores my first taste of this surprisingly tasty coffee.
