What Is Kopi Luwak Coffee? First Taste Notes & Facts

You’ve probably heard of kopi luwak — the infamous coffee ‘produced’ by a cat-like animal’s digestive system. Even if you’re a seasoned coffee enthusiast who’s tasted beans from across the globe, you may have avoided trying it. Maybe it’s the name. Or the idea. But what is it really like? And does it live up to the hype — or the horror stories?

After tasting 100g of kopi luwak alongside Colombian and Italian beans, three tasters agreed: it tastes notably sweet and rich, with hints of burnt sugar — but also some unwelcome earthiness. It’s unique, but whether it’s worth the premium is another question.

What Exactly Is Kopi Luwak?

Kopi luwak originates from Sumatra, Indonesia. It comes from coffee beans eaten by wild Asian palm civets (locally called luwaks). These nocturnal mammals consume ripe coffee cherries, digest the fruit pulp and skin, but excrete the hard coffee beans intact. After thorough washing and roasting, those beans become kopi luwak. The unusual fermentation process inside the civet’s digestive tract — which some claim partially breaks down proteins and reduces bitterness — is said to create a smoother, sweeter cup.

First-Taste Experiment: Kopi Luwak vs. Others

On the eve of her 90th birthday, the author received a special gift: 100g of kopi luwak in a decorative box, presented by a neighbour. To properly evaluate it, she invited two friends for a comparative tasting alongside Colombian (known for high aroma but higher acidity) and Italian beans (used for strong espresso with heavy body and bitterness). All three coffees were ground using an electric grinder and brewed via drip filtration. Presentation varied: Italian beans looked the shiniest and roundest; Colombian beans were small, light-coloured, and aromatic; kopi luwak beans were irregular, often broken or flattened, likely damaged during collection and washing.

Tasting Notes & Reactions

The Colombian beans delivered a classic high-quality profile with bright acidity, scoring well overall though slightly sharp. The Italian beans produced a thick, bold brew ideal for espresso, with deep bitterness. The kopi luwak? Initial reactions were hesitant. It smelled appealing but looked less refined. Tasters noted a rich, sweet, and intense flavour — one compared it to burnt brown sugar. Another added milk to balance the sweetness. Female tasters detected an earthy undertone, likening it to a ‘heavily made-up middle-aged woman’ compared to the ‘fresh-faced young lady’ of Jamaican Blue Mountain. The host’s personal view? Coffee should have a touch of bitterness, acidity, and astringency — and kopi luwak, while unusual, wasn’t bad.

The Reality Behind Kopi Luwak Production

Kopi luwak gained fame for its purportedly unique flavour profile, but its production has a dark side. In the wild, civets choose the best berries, contributing to the beans’ selection. However, commercial demand has led to unethical practices: civets are now often caged and force-fed excessive amounts of coffee cherries. Quality control suffers, and some sellers dilute true kopi luwak with other beans. While some brands now offer ‘certified origin’ documentation, such claims are often more marketing than guarantee. Prices once reached $30 per cup in the U.S., reflecting its exclusivity — and the controversy.

Should You Call It 'Cat Poop Coffee'?

The term ‘kopi luwak’ translates literally to ‘civet coffee’, but English speakers often dub it ‘cat poop coffee’ — a nickname that puts many off. The author suggests that using the Indonesian term ‘luwak’ or translating it as ‘civet coffee’ or ‘musang coffee’ might sound more appealing. Still, the marketing power of the original, edgy name has undeniably contributed to its notoriety and demand.

Frequently Asked Questions

What is kopi luwak coffee?

Kopi luwak is a type of coffee made from beans that have been eaten, digested, and excreted by the Asian palm civet, a small mammal native to Southeast Asia. The beans are collected from the civet’s feces, cleaned, and roasted. The digestive process is said to alter the beans’ flavour profile.

How does kopi luwak taste compared to regular coffee?

In the tasting described, kopi luwak was noted for being rich, sweet, and intense, with flavours reminiscent of burnt brown sugar. It lacked the high acidity of the Colombian bean and the strong bitterness of the Italian bean, but some tasters also detected an earthy or dirty note. Reactions were mixed but generally positive regarding its uniqueness.

Is kopi luwak safe to drink?

Yes, when properly cleaned and processed, kopi luwak is safe to drink. The beans are thoroughly washed after being excreted to remove any contaminants before roasting. However, concerns exist about hygiene and ethics in mass-produced versions.

Why is kopi luwak so expensive?

Kopi luwak commands high prices due to its rarity, the unusual production method, and once-limited supply. It gained notoriety as one of the most expensive and exotic coffees in the world, with retail prices and café servings reaching up to $30 per cup at its peak.

Is kopi luwak still made using caged civets?

Unfortunately, yes. While wild civets naturally select the best coffee cherries, commercial demand has led to many producers keeping civets in cages and force-feeding them excessive quantities of cherries. This practice is widely criticised for being unethical and lowering bean quality. Ethical concerns have tarnished the reputation of much commercially available kopi luwak.

What’s a better name for kopi luwak?

The original Indonesian name refers to the Asian palm civet, locally called ‘luwak’. Translating this as ‘civet coffee’ is more accurate and may sound less off-putting than ‘cat poop coffee’, though the latter is a widely recognised (if crude) nickname in English-speaking countries.

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