Cat Coffee or in Bahasa we called "Kopi luwak" is a cluster of coffee bean, which have been selectively chosen and eaten by luwak (Paradox Hermaproditus) or better known as civet cat, luwak, musang and rase in some region. Luwak amazingly choose fully ripe coffee cherries based on it tastes and aromas, eat coffee berries by pulping it flesh so the mucilage (sticky residues) and coffee bean pass through luwak digestives track.
Coffee bean in form of parchment bean remain on the shape when it defecated, thank to the simple digestive system in the luwak stomach. In the luwak's stomach, natural fermentation last for about 10 hours. Research by food scientist Massimo Marcone at the University Guelph in Ontario, Canada showed that natural fermentation on luwak's stomach enhanced the inner quality of coffee bean for the reason of advanced enzymatic and bacterial fermentation process occurs at the optimum temperature of 240 - 260C in it digestive track.

Luwak

With this unique fermentation process, some protein which in charge on the bitterness of the coffee decrease in numbers. That's way kopi luwak have less in bitter and get its unique distinctive of taste and aromas than the average coffee. For some people, this unusual process makes them hesitate of consuming kopi luwak due to it hygiene. In fact, research had shown that total amount of pathogeneses bacteria in kopi luwak roasted bean has less than the usual roasted coffee.

 

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