Kopi Luwak is one of the world’s most talked-about—and controversial—coffees. Here’s a clear, concise explanation for you:
What Kopi Luwak Is
Kopi Luwak is coffee made from beans that have been eaten and excreted by the Asian palm civet (a small nocturnal animal).
The civet eats ripe coffee cherries, the beans pass through its digestive system, and after being collected, washed, dried, and roasted, they are brewed as coffee.
The idea behind its uniqueness:
- The civet naturally selects the sweetest, ripest cherries.
- Fermentation in the civet’s digestive system is said to alter the flavor of the beans.
Flavor Profile
Authentic, ethically sourced Kopi Luwak tends to be:
- Smooth and mild
- Low in acidity
- Slightly earthy or chocolaty
- Not very bright or fruity compared to specialty African coffees
Many coffee professionals argue it’s more “interesting” than “exceptional,” and not worth the hype compared to high-scoring specialty coffees—especially Kenyan.
Price
Real Kopi Luwak is extremely expensive, often hundreds of dollars per kilogram, but the market is full of fakes—over 80% globally.
Ethical Controversies
Most kopi luwak on the market comes from civet farms, where animals are kept in cages and force-fed coffee cherries.
This has raised major concerns:
- Animal cruelty
- Poor living conditions
- Stress altering flavor quality
- Counterfeit products
Ethical, wild-collected kopi luwak is very rare.
Specialty Coffee Industry Position
Many specialty professionals—including those in Kenya—do not recommend or promote Kopi Luwak because:
- It contradicts ethical sourcing standards
- It overshadows real farmer skill and processing
- It is driven by novelty rather than cup quality
Kenyan specialty coffee still scores higher and is more respected in competitions and cupping panels.
What we think about Kopi Luwak :
“Kenya Coffee School has respectfully reserved its commentary on this one… we don’t judge coffee that passes through the wrong quality control channel.”
- “Kenya Coffee School has no comment… our coffees don’t need to go through an animal to be premium.”
- “We’ve reserved our commentary—because in Kenya, coffee passes through graders, not digestive systems.”
- “No comment… but let’s just say our cupping table doesn’t involve wildlife.”
- “Kenya Coffee School remains silent on this one. Some things are better left… unprocessed.”
- “No official comment—our coffees already taste good before any animal interference.”