Kopi Luwak Coffee is a high quality coffee, processed by the Asian Palm Civet.

Nowadays it’s produced in Indonesia, the Philippines and Vietnam. In Vietnam it’s called “Weasel Coffee” and in the Philippines they call it “Civet Coffee”

The raw coffee beans are eaten by Asian Palm Civets. These are little animals living in the forests of southeast asia.
In these civets, special enzymes remove the bitterness of the coffee beans which results in a smooth tasting, not-bitter, rich tasting, high quality coffee. Because of that the coffee has it’s unique flavor.

The name comes from the native language of Indonesia: “Kopi” means “Coffee” and “Luwak” means “Asian Palm Civet”.

It’s also called “Civet Coffee” (in the Philippines) and “Weasel Coffee” (in Vietnam).

Bali, Sumatra and Jakarta were the places where the coffee came up first.
In the Indonesian colonial times, the dutch harvested the coffee beans of the plantations. The farmers weren’t allowed to harvest them themselves. So they didn’t have a product to sell anymore. These were hard times for the farmers, so they started collecting the coffee beans, they found on the floor (in the droppings of the Asian Palm Civets).

That’s how the farmers found out that the coffee tasted better than the “normal” coffee, they usually drank.

In the late 20th century and in the early 21st century, this type of coffee became more and more popular in western countries and nowadays it is consumed by many gourmets around the globe.

The post Kopi Luwak Coffee: History appeared first on Kopi Luwak Direct.

There could be two reasons for that:

• The quality of the coffee beans was expected to be higher than it was
• Or there happened a mistake with brewing the coffee beans.

We collected some tips which can be used easily and which have a big impact on the quality of your daily cup of coffee:
There are a few important things to respect, if you want to make the perfect cup of coffee or to improve the taste of your coffee, besides of taking a very good coffee bean.

• You have to clean your coffee maker regularly. The leftovers from the coffees before, change the way your coffee tastes. To avoid this problem, clean your coffee machine on a regular basis. Once a week, or if you use very good water, once every two weeks should be enough.
• If you don’t mind to brew your coffee manually, use a French coffee press to make your coffee. The big advantage of this method is that much more oils from the coffee beans end in your cup. With coffee machines, many of those flavors providing oils get lost in the filter.
• Grind the coffee yourself. Ground coffee loses intensity within minutes- so do yourself a favor and grind your coffee just before you brew it.
• Store your coffee in an airtight container, or better, in a vacuumed package.                                                                                Since roasted coffee loses quality when it is in contact with air, it is wise to only buy small amounts of your favorite beans and store the beans in an airtight container. Grind your coffee just before you drink it, so the oils in the coffee can’t vapor into the air instead of making your coffee taste better.
• Use filtered water or, if you don’t have a filter, use water from bottles.
• Heat the water you want to use for your coffee to about 205°F (96°C). This temperature is the sweet spot of the coffee brewing temperature. If the water is cooler than that, only a few different oils and acids can be extracted from the coffee, while hotter water will cause a decrease of the quality because unwanted flavors might appear. To reach this temperature, let your water boil. When it boils, remove the heat and wait for about one minute. Then it should have the desired temperature.
• You should drink your coffee immediately after brewing.

With this small guide everybody should be able to brew a better coffee.
I didn’t know myself, what a great influence many little factors can have on the overall quality of the resulting cup of coffee.
But since a while I only use my self-grounded coffee which I filter with an French press. In my opinion that’s the way a coffee should taste.

The post How to make the perfect cup of coffee appeared first on Kopi Luwak Direct.

Fair trade coffee means that the beans are produced with good conditions and higher wages for the workers. They workers get paid higher wages than others, working on non – fair trade farms. They have for western people normal working hours too.

With the help of the Fair Trade labels, Producers and workers can escape poverty.

Fair Trade standards say, that farmers must receive fair prices for their products. In the coffee branch this means that farmers receive about the threefold prices and the workers receive about 3 times higher wages.

There are a few requirements that a Coffee gets the approval of the Fair trade commission, like the following examples:

Fair labor conditions: The working conditions for workers at Fair Trade farms have to be safe and they have to receive for the area more than fair wages. And it is not allowed that children work on the farms.

Community services: Farmers and workers have to invest in social projects like health care services and education.

The organizations have to be transparent: Fair trade farmers decide how to invest their revenues.

Elimination of distributors: Since the distributor gets removed, the producers can sell the Coffee more expensive, which results in higher revenues for the local farmers.

If all these requirements can get fulfilled, the coffee is “Fair Trade Coffee”.
The Fair Trade Label is something, everybody can consider before buying a product.
It’s quite a small price customers have to pay, to make sure everybody during the production process gets treated well and nobody got exploited for this transaction.
This slightly higher price can make such a big difference in the life of so many people.
All the workers earn about 3 times higher wages than workers on non – fair trade plantations, which causes a huge improvement of their standard of living. In addition they don’t have to work much more hours per day, than somebody in the western world with a normal job. Our workers work 8 hours a day, 5 days a week!

So think about the huge improvement for so many people, before you think about the few bucks, the fair trade product is more expensive than the product produced by exploited workers or even from child-workers.

The post Fair trade coffee production appeared first on Kopi Luwak Direct.

Store it far away from the five enemies of coffee: Heat, humidity, dioxygen, aromas and light.

If you want to store coffee, do it with whole coffee beans. Ground them, only a short time before you want to use them.
Coffee beans contain more than a thousand tiny aroma packages. Grind your coffee just before you use it, because the coffee beans lose quality when they are in contact with air- especially ground coffee, that’s why it is good to store it vacuumed.

But don’t store them vacuumed immediately after roasting. After the roasting process Coffee beans emit gases for a couple of days. If you store them vacuumed at this time, the package might explode.

The best way to store the Coffee beans is to put them into a intrasparent box with a rubber seal. It’s also recommended to store the Coffee beans in a paper bag, of which you first remove the air, wrap it with an elastic strap and then put it into the box, or better- in a vacuumed package.
Don’t store your coffee in the fridge. If you take the coffee beans always out, it will decrease the quality of your coffee, because changing temperatures are bad for the Coffee beans. In addition they absorb aromas of other groceries inside- and who wants a cup of Coffee tasting like meat?
It is recommended to only buy the coffee for a week. If you have more than this amount of coffee, it would be best to put it into the freezer or store it vacuumed.

Usually Coffee has a high quality for about 2-3 weeks, if it is stored within room temperature.

If the roasted beans are stored in vacuum packages, the characteristics of the coffee are preserved for many months.

The post Store Coffee Beans appeared first on Kopi Luwak Direct.

The darker the roasting, the less is the Quality. The result of dark roasting is, that the coffee beans lose their unique character.
The lighter a roasting, the more the unique character of the coffee beans flavor shines through. That’s why it is more common to roast high quality coffee light or medium.
Dark roasting covers up the unwanted tastes of coffee beans, but with high temperature roasting methods, the delicious flavors of the coffee beans get covered too.
With very dark roasted coffee beans, it is hard to tell a difference between high quality and low quality coffee beans, because most of the acids are removed from the coffee.
That’s a reason why many coffee producers roast their coffee very dark. They want to cover the natural flavor of the coffee beans.

We always provide light or medium roasted coffee beans.
In our opinion our coffee has the best taste possible, so there is no need to cover the natural essences.

What do you prefer?

The post Light, Medium or Dark roasting? appeared first on Kopi Luwak Direct.

Arabica Coffee comes from the southwest of Ethiopia.

The habitats decreases very fast. The reason for it seems to be the climate change.

The loss of this type of Coffee bean, would have an impact on the total Coffee production- wrote scientists from the team of Aaron Davis in the magazine “PLoS One”. The commercial types of Coffee would have poor genes. To make them resistant against climate change, new diseases and pest, wild strains would be needed as genetic reservoir.

Let’s hope we can avoid this horror-scenario.

The post Arabica Coffee loses habitats appeared first on Kopi Luwak Direct.

We hope it helps you for your international Coffee orders.

Andorra:
It is allowed to import 1000 Grams of Coffee

Austria:
It is allowed to import 500 Grams of Coffee

Belgium:
It is allowed to import 500 Grams of Coffee

Bulgaria:
It is allowed to import up to 500 Grams of Coffee
Export: no restrictions

Comoros:
Prohibited

Cuba:
Prohibited

Cyprus:
It is allowed to import 500 Grams of Coffee

Czech Republic:
It is allowed to import 500 Grams of Coffee

Dominica:
Prohibited

Denmark:
It is allowed to import 500 Grams of Coffee

Estonia:
It is allowed to import 500 Grams of Coffee

Finland:
It is allowed to import 500 Grams of Coffee

France:
It is allowed to import 500 Grams of Coffee

French Polynesia:
It is allowed to import 500 Grams of Coffee

Germany:
It is allowed to import 500 Grams of Coffee

Greece:
It is allowed to import 500 Grams of Coffee

Hungary:
It is allowed to import 500 Grams of Coffee

Ireland:
It is allowed to import 500 Grams of Coffee

Italy:
It is allowed to import 500 Grams of Coffee

Ivory Coast:
Prohibited

Latvia:
It is allowed to import 500 Grams of Coffee

Lithuania:
It is allowed to import 500 Grams of Coffee

Luxembourg:
It is allowed to import 500 Grams of Coffee

Libya:
Prohibited

Malta:
It is allowed to import 500 Grams of Coffee

Netherlands:
It is allowed to import 500 Grams of Coffee

Poland:
It is allowed to import 500 Grams of Coffee

Portugal:
It is allowed to import 500 Grams of Coffee

Romania:
It is allowed to import 500 Grams of Coffee

Slovakia:
It is allowed to import 500 Grams of Coffee

Slovenia:
It is allowed to import 500 Grams of Coffee

Spain:
It is allowed to import 500 Grams of Coffee

Sweden:
It is allowed to import 500 Grams of Coffee

Turkey:
1kg of Coffee is free to import
prohibited to export

United Kingdom:
It is allowed to import 500 Grams of Coffee

United States:
no restrictions

Vietnam:
3kg Coffee are free to import

The post Coffee import and export regulations appeared first on Kopi Luwak Direct.

Since the raw coffee beans are processed by the Asian Palm Civet, a Cat-like creature living in the jungle, it seems like the Coffee is disgusting- at least the production.
But the Coffee beans are carefully washed. If there are any bacteria left on the Coffee beans, they get eliminated with the roasting. If there would be any bacteria left after the roasting, the brewing would remove the rest.

The one-of-a-kind taste of Kopi Luwak Coffee develops during the unique processing. The proteolytic enzymes in the Asian Palm Civet break down the outer layer of the Coffee beans. This Layer contains the bitter parts in the beans, so the bitterness is removed during that process. Also, proteolytic enzymes in the Civets change the structure of the beans.

Kopi Luwak Coffee beans are roasted by us to a medium profile (about 220 °C/ 428 °F), to provide a good body and an intense aroma.

All these factors influence the result.
And the outcome, if those factors are combined properly, is the perfect Kopi Luwak Taste.

The taste is often described as smooth, and not bitter with a complex aroma.
Other Coffee types are often very bitter, that’s why many people add sugar or milk to the Coffee. As a result, the bitterness of the Coffee beans is covered.
With Coffee, processed by the wild living Asian Palm Civet, there is no need to add unhealthy additions like sugar, to get the best taste of your Coffee.

Many people describe the taste of Kopi Luwak Coffee as nutty and as rich and delicious.
There are some hints of caramel and chocolate in a brew of Kopi Luwak Coffee.

When we first tasted Kopi Luwak Coffee, we were very surprised about the high quality of the taste. Our staff couldn’t get enough of our Coffee, since the removed bitterness made it unique, and the aroma is one-of-a-kind.
That’s why we make sure to have the Kopi Luwak Coffee with the best available quality- so everybody can enjoy the original Kopi Luwak Taste of a perfectly brewed cup of Coffee.

To purchase our Kopi Luwak from wild living animals, please click here to proceed with your order.

The post Kopi Luwak Taste appeared first on Kopi Luwak Direct.

Because of the price and the expensive processing, the Coffee is often faked. In this article you’ll find out how to identify Real Kopi Luwak Coffee.

Not the one-of-a-kind flavor is faked, the most common way to frame the customer is to simply take a cheaper Coffee type, write Kopi Luwak on it and sell it as Kopi Luwak Coffee.

It might be possible to trick the customer into buying the low-quality coffee and pay the price for real Kopi Luwak Coffee, but everybody who gets tricked like that will probably think about ordering Kopi Luwak Coffee again at least twice.

Also very common is, that the Sellers add a little amount of Kopi Luwak Coffee to a different kind of Coffee. Usually, they add about 5-20% of the total weight, but the prices for those Coffee packages are relatively high if you compare the total weight of the pure Kopi Luwak.

Another reason, why this mixed Coffee roastings aren’t very good, is that the perfect taste of the Civet Coffee, another name for Kopi Luwak Coffee, is covered by the taste of the cheap and not so good Coffee.

If there are only 5-20% of Kopi Luwak Coffee in the roasting, the smoothness and the non-bitterness are nearly completely lost. Maybe those types of Coffee are less bitter and smoother than normal Coffee roastings- but the difference to real, pure, Kopi Luwak Coffee is overwhelming.

In the past, there were no tests available to prove if it is really the unique Kopi Luwak Coffee.

However, this changed a short time ago.

According to a study published on July 27 2013, scientists found a way to prove the realness of Civet Coffee.

Scientists have developed a way to authenticate civet coffee, according to a study recently published in the American Chemical Society’s ( http://pubs.acs.org/doi/abs/10.1021/jf401819s )

These scientists have found a metabolic fingerprint that makes it possible to verify the realness of civet coffee using metabolomics technology.

This chemical fingerprint shows higher levels of specific inositol and pyroglutamic acid as well as citric and malic acids.

It might be possible that the test gets commercially used in the future, but technical improvements will be needed first.

However, in the meanwhile, the best way to make sure you buy real Kopi Luwak Coffee is to order from a trusted supplier.

The best way to find out, if they are really selling the original Coffee, is to check out pictures of their farms and the processed coffee beans.

In the end, after you received the coffee, you will find the big difference between normal Coffee, normal Coffee with some added Kopi Luwak Beans and pure Kopi Luwak Coffee.

Because of the unique processing, the bitterness of the beans is removed and the proteins are broken down by the enzymes in the Asian Palm Civet, which results in a smooth coffee with a unique taste, no other Coffee can provide. This taste is loved by many Gourmets worldwide.

The original Kopi Luwak Coffee has a strong taste, but it doesn’t burn your throat, when you drink it.

To get real Kopi Luwak Coffee, the best method is, to order it at a supplier, which can guarantee for the unique processing, like we do.

The post Identify real Kopi Luwak Coffee appeared first on Kopi Luwak Direct.