When you think of the rarest cup of coffee, you probably think of it as being sprinkled with gold or with some sort of elusive spice or seasoning. It some way, the rarest coffee does have elements that are a bit, unique, to say the least. So sit back, grab your favorite cup of joe and get ready to learn more about this elusive coffee that will have you Googling it as soon as you are done reading this article.
Selection & digestion
The name of this rare breed of coffee is called, Kopi Luwak. “Kopi” means coffee in Indonesian, and “Luwak” is the native word for the civet, the cat-like animal which ‘assists’ in the processing of this coffee. The civet is native to the tropical regions of Asia and Africa, and it looks like a hybrid mixture of a cat, otter and possum. The Kopi Luwak is made up of coffee berries (not beans) that have been carefully selected, eaten, digested and pooped out (yes, you read that right) by the civet.
The civet has the uncanny ability (if that’s the right word) to find the finest coffee berries from the Asian Coffea tree for eating. Once consumed, their digestive track will remove the cherry and pulp, but not the seed of the berry itself. The enzymes and amino acids of the civet’s digestive tract keeps the shape and consistency of the berry while giving it an enrichment of new flavors. Once fermented in these new flavors, the berries are finally released out by the civet.
The whole process is actually quite interesting; it requires a certain animal, in a specific area of the world to eat a certain type of berry and then successfully relieve themselves while keeping the integrity of the berry seed. All of this just to get a cup of coffee (and I thought I was addicted).
Once the feces have been found, or released, they are then cleaned (thank goodness), dried, pounded to remove any excess fecal substance and grounded into coffee grinds ready for brewing and consumption.
The beginnings of the elusive Kopi Luwak
Historically, when the Dutch setup coffee plantations in the islands of Sumatra and Java, they prohibited the native people from utilizing the coffee berries for their own use. Due to the curiosity of the natives regarding this beloved beverage, they resorted to finding an alternative way of brewing it.
It was soon realized that the feces of the native animal, the civet, left the digested coffee berries untouched in their makeup and consistency. The natives would find these civet feces, clean them, ground them and finally, roast them to get their own homemade coffee. Surprisingly, this caught on to the Dutch who grew to love this special blend of natural coffee.
I will admit that if f you took coffee away from me, I would probably be tempted to drink anything that smelled of it too.
Controversy, civets and coffee
Due to the rarity the Kopi Luwak, it has come with a demand that has led to some unethical means to obtain it. Throughout Southeast Asia, the rise of civet farms to mass produce this type of coffee has grown.
Similar to that of puppy mills, the civet farms have garnered attention because of the quality of life and expectations that are placed upon the naturally wild civet. One of the elements that makes this coffee so tasty is the makeup of the feces. Aside from just the internal enzymes that assist in the flavoring of the berries, so does the level of stress that affects the animal who produces it.
Imagine what it’s like for us when we feel stressed versus when we feel relaxed. Our own digestion is affected and so is our ability to relieve ourselves. Part of the reason the Kopi Luwak is so rare, and delicious, is due to the civet’s own relaxed state and well-being. When civets are placed in a cage with the expectation of mass production, the quality of the Kopi Luwak is inevitably affected and compromised.
Civets also choose the best of the coffee berries on their own. In mass production, the berries are chosen for them, causing them to eat something that wouldn’t have been picked if it were in the wild. This also has an impact on flavor and overall value on the coffee since the berries are being force fed and not naturally selected by the civet.
So…. how does it taste?
For something that one has to go through all the trouble of obtaining, what exactly does the Kopi Luwak taste it like? Since no civet or no berry is the same, the flavor does vary on this kind of coffee. Many reviews said that while it is less acidic than the normal coffee bean, it tastes relatively flat and lacks robustness. Most people seem to drink it because the Kopi Luwak is such a ‘rarity’ and more of novel item that one has to try just once in their lifetime.
Prices
You can buy Kopi Luwak anywhere from $14 (US dollars) all the way up to $475 (US dollars). This is all based on the amount and the brand you choose to buy it from. Be sure to do research if you want authentic Kopi Luwak and not an imitation of the original blend.
Final thoughts
I definitely find the Kopi Luwak the most interesting coffee out there, however, I am by no means running to the store to try it out. Aside from just its makeup, I also find the use of an animal a bit unnerving. While there are imitations out there that use an ‘enzyme soak’ to achieve the same level of flavor without the use of the civet, it still leaves me uncomfortable. Coffee is meant to be enjoyed and savored, the Kopi Luwak may be the rarest out there, but it is one flavor that I will up to my imagination.
Happy coffee drinking!
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