Pure Kopi Luwak

Completely. After collection, the beans are thoroughly washed, sun-dried, and roasted at 200°C+ — a temperature that fully sterilises them. No bacteria survive the roasting process. Kopi luwak has been consumed safely for centuries and every batch we ship is quality-tested before dispatch.

Kopi luwak is coffee processed by wild Asian palm civets — small cat-like animals native to Southeast Asia. They eat the ripest coffee cherries, and the beans are naturally fermented during digestion before being collected, washed, and roasted. The process produces a uniquely smooth, low-acid cup with earthy, chocolatey notes.

Yes. Our coffee is collected from civets roaming freely in Java's protected rainforests — not from caged or farmed animals. We work directly with a family-run operation that has been ethically sourcing wild Kopi Luwak for over two decades. Every batch is traceable to source.

Significantly. Wild Kopi Luwak is notably smoother, less bitter, and lower in acidity than conventionally processed coffee. The natural fermentation breaks down proteins in the bean, resulting in a cleaner, more complex cup with subtle sweetness.

Kopi Luwak naturally contains roughly 50% less caffeine than standard coffee. The digestive process removes much of the caffeine along with the bitterness-causing compounds, making it a gentler, more sustained energy source with no crash.

We recommend a slow-brew method — pour-over, French press, or AeroPress — to best appreciate the nuanced flavours. Use water just off the boil (92–96°C) and a medium-coarse grind. Avoid harsh espresso extraction, which can overwhelm the delicate notes.

Store in an airtight container away from direct sunlight, heat, and moisture. Do not refrigerate — the temperature fluctuation introduces condensation. Whole beans stay fresh for up to 6 months; ground coffee is best used within 4 weeks of opening.