What Is Kopi Luwak and How Is Cat Poop Coffee Made?

You’ve probably heard the rumors: there’s a coffee that costs hundreds of dollars per pound, made from beans that come out of an animal’s butt. But is it real? And if so, why would anyone drink it—let alone pay a fortune for it? That coffee is Kopi Luwak, better known as civet or cat poop coffee, and its bizarre backstory has fascinated coffee drinkers and skeptics alike for centuries.

Kopi Luwak is made from coffee beans that have been eaten, digested, and excreted by the Asian palm civet (locally called a luwak). The fermentation process inside the civet’s digestive tract alters the beans’ flavor profile. This rare coffee typically sells for $300–$800 per pound, with a 50g bag retailing for around $80–$600 depending on claimed sourcing and processing.

What Exactly Is Kopi Luwak?

Kopi Luwak, also known as civet coffee or colloquially as “cat poop coffee,” originates in Indonesia. The name comes from the Indonesian word "Kopi" (coffee) and "Luwak" (the local name for the Asian palm civet). It refers to coffee beans that are consumed by the civet, pass through its digestive system, and are then collected from its feces. The beans are cleaned, processed, and roasted like regular coffee beans—but their journey through the civet gives them a distinctive flavor.

Why Does Civet Coffee Taste Different?

The unique taste of Kopi Luwak is attributed to the fermentation process inside the civet’s gastrointestinal tract. The civet’s stomach acids and enzymes break down proteins in the coffee beans, which are a major source of bitterness in regular coffee. With less protein, the resulting coffee is said to have a smoother, less bitter profile, often described as earthy, musty, syrupy, and with hints of chocolate or leather. Some tasters also report a fleeting minty or cooling sensation after drinking it.

How Is Civet Coffee Really Made?

The traditional production process of Kopi Luwak unfolds as follows:

• Civets, naturally drawn to ripe, sweet coffee cherries, eat the fruits but cannot digest the hard inner beans.
• The beans pass through the civet’s digestive tract intact, undergoing fermentation in the stomach.
• The beans are then excreted in the civet’s feces. Workers collect the droppings, clean them thoroughly, and remove the outer mucilage or silver skin.
• The beans are washed, sun-dried, and roasted using standard coffee roasting methods.

Where Does Authentic Kopi Luwak Come From?

Authentic Kopi Luwak is said to originate primarily from the highland regions of Sumatra, particularly areas above 1,000 meters in elevation. While the process theoretically can occur wherever civets live and eat coffee cherries (including parts of Java, Sulawesi, and the Philippines), the highest-quality beans are traditionally linked to wild civets in Sumatra. However, due to high demand, most Kopi Luwak today comes from caged or farm-raised civets, which significantly impacts quality and ethics.

The Dark Side of Civet Coffee Production

While the idea of naturally fermented coffee sounds appealing, the reality of modern Kopi Luwak production is troubling. Due to the coffee’s high price:

• Many producers now keep civets in small, filthy cages and force-feed them low-quality beans. This leads to poor animal welfare, disease, and death.
• An estimated 85% of Kopi Luwak sold globally is fake, with regular coffee beans being marketed as civet coffee to inflate prices.
• Even “authentic” farmed civet coffee uses beans of inferior quality, since wild civets naturally select only the ripest, best beans—something caged animals cannot do.

What Do Experts Say About the Taste?

Opinions among coffee experts are sharply divided. Some describe Kopi Luwak as having a heavy, syrupy body with a unique, earthy aroma and hints of dark chocolate or spices. Others compare it unfavorably to mass-market brands like Folgers, citing flat, lifeless, or even unpleasant flavors. Notably:

• Coffee expert Chris Rubin described a version as “richly thick, almost like syrup… with a pure, long-lasting finish.”
• Washington Post food critic Tim Carman called it “like bathing in the water of a petrified dinosaur turd,” saying he couldn’t finish the cup.
• The Specialty Coffee Association of America (SCAA) rated it notably lower than other specialty coffees, citing muted acidity and dull flavor.

How Should You Brew Kopi Luwak?

If you’re curious enough to try Kopi Luwak, proper brewing is essential to experience whatever unique qualities the coffee may have:

• Use a siphon (vacuum pot) or pour-over method. Avoid adding milk or sugar.
• Brew with 17g of coffee and 160–180ml of water at 96°C.
• Apply 9–10 atm pressure, let it brew for 1 minute 45 seconds to 2 minutes, then cool quickly.
• Do not re-brew; the extended boil extracts the coffee’s full character in one go.

Note that many commercial versions are sold in nitrogen-flushed packaging to preserve freshness due to the oil-rich nature of the beans.

Frequently Asked Questions

What is Kopi Luwak coffee?

Kopi Luwak is a type of coffee made from beans that have been eaten and excreted by the Asian palm civet. The beans ferment in the civet’s digestive system, which changes their flavor profile. It originates from Indonesia and is known for its unusual production method.

Why is Kopi Luwak so expensive?

Kopi Luwak is expensive due to the rarity of the beans and the unusual production process. Only a small number of beans are collected from civet droppings, with roughly 150g of usable beans extracted per kilogram of feces. Production losses during roasting bring that down further, limiting global supply to under 400kg per year. Its controversial reputation and marketing as a luxury item also drive up the price.

Is Kopi Luwak safe to drink?

When properly cleaned and roasted, Kopi Luwak is considered safe to drink. However, concerns exist regarding the ethical treatment of civets in captive farming operations, where animals are often kept in poor conditions. Always verify the source and production methods before purchasing.

Does civet coffee really taste different?

Yes, many tasters report that Kopi Luwak has a distinctive flavor—often described as smooth, earthy, syrupy, and less bitter than regular coffee. However, opinions vary widely, with some experts finding it bland or unpleasant. The taste may also depend on whether the beans came from wild or caged civets.

Is all Kopi Luwak made from real civet feces?

No. Studies and industry reports suggest that up to 85% of Kopi Luwak sold worldwide is fake, made from regular coffee beans falsely labeled as civet coffee. Even “authentic” versions may come from caged civets fed low-quality beans, not wild ones selecting the best fruit.

What does Kopi Luwak coffee taste like?

Kopi Luwak is often described as having a heavy body, low acidity, and flavors of earth, spice, dark chocolate, or leather. Some tasters note a subtle minty or cooling aftertaste. However, taste is highly subjective, and quality varies greatly depending on the beans’ origin and processing.

Recommended FrontStreet Beans for Kopi Luwak Fans

If you're drawn to the bold, earthy profile of Kopi Luwak, you might enjoy FrontStreet Coffee's Lintong Mandheling, a classic Indonesian single origin with deep herbal notes, roasted to a medium-dark level. For something equally rich, try their PWN Golden Mandheling, known for its full body and spicy complexity. Both beans showcase the kind of low-acid, syrupy richness that appeals to fans of unconventional coffees. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.