Luwak Coffee Characteristics
Aroma: Fresh nutty, vanilla, strong and gentle fragrance when brewed
Flavor: Strong almond roasted
Acidity: Medium Soft
Harvest time from flowers to be a berry: 9-10 months
Production (kg / year): 250-600 kgs, depends on season and Luwak digesting system
Optimal temperature: 15 to 28 Degrees Celcius
Optimal rainfall: 200 to 2500 mm
Altitude: 1000 to 2000 from sea level
Soil types: soil formed of young volcanic materials as Java and Sumatera is volcanic islands, this kind of soil contains rich micro nutrients which very important to plants.
Country of origin: Indonesia
Our production areas: Western Lampung, Sumatera; Situbondo, East Java.
Caffeine content: 0.75 to 1.4 %
Character stew: Acid & chocolate
Method of harvest: Collect directly from Luwak droplet in plantation or Collect from Luwak farming feeding by coffee cherries which choosen by their own will.
Processing method: Organic and Natural, as Luwak do not eat coffee with pestiside
Screen size:15 -20
Moisture: Max 13 %
Triage: Max 8 %
Defect value: 6-8