Luwak coffee is one of a kind coffee comes from coffee beans eaten, and which have previously been entered into the digestive tract of animals called Luwak(mongoose).mongoose or Luwak mongoose , was delighted to find fruits that are quite good and cooked, including coffee fruit as food. Civet coffee will choose fruit that really cook as the food, then protected the coffee beans are not digested the skin hard and will come out with dirt Luwak mongoose.

Before eating them, Luwak mongoose first coffee fruit peel before eating the flesh of the fruit. Coffee beans eaten participating will come out intact together with the dirt secata Luwak mongoose, because the mongoose is not capable of digesting digestion beans. During the mongoose in the stomach, the coffee beans mixed with enzymes produced in the digestive tract and sort through the fermentation process. Tersebutlah process that ultimately produces the coffee taste and aroma is amazing.

As one of Indonesia's natural wealth that has economic value and high culture, currently the existence of these copies are very rare because of the narrowness of the coffee plantation lands and declining animal populations Luwak mongoose. Coffee Luwak mongoose was a primadonna among fans taste of coffee, not just in Indonesia, even to foreign countries.

Original Luwak mongoose coffee collected from the wild, usually in the form of feces from the animal mongoose, then processed by a separate procedure to produce coffee beans with the taste of the original mongoose special. Coffee beans like this, in the past often hunted coffee farmers, because it is believed to come from the best coffee beans and has been fermented naturally in the stomach mongoose. And supposedly, this mongoose coffee taste really different and special among the fans and connoisseurs of coffee.

Luwak Coffee has spelled out the high price compared with other types of coffee. However, it does not reduce coffee lovers to hunt down copies of this mongoose. Because the goal of this coffee Rassa been incredible for the fans of coffee. To be able to enjoy the taste and aroma of coffee in an optimal and maximum mongoose actually not much different from the presentation of the coffee in general. To obtain optimum flavor, mongoose can be enjoyed with coffee brewing GRM ± 8 / 150 cc hot water (95-98 º C). Use the water after boiling so that the taste can be maintained and did not participate with boiling water evaporates. Use a medium cup is made of ceramic that can withstand heat and maintain so as not to cool down faster. Mongoose coffee may be more pronounced delicious when served without sugar.