Kopi Luwak Indonesia
Whole bean
The world's most talked-about coffee
€49,50
Where it comes from
It is the coffee that the company itself defines as among the most extraordinary, most discussed, and most expensive in the world. The beans are ingested and excreted by the luwak, the small civet of the Indonesian forests: it is its gastric enzymes that leave the cocoa note and body in the bean that distinguish it.
Discussed, because in Indonesia there is intensive production that keeps the animals in cages. The supplier, Caffèlab, states that this Kopi Luwak comes from plantations where the civet lives free.
- Ingredients
- Roasted coffee beans.
- How it is roasted
- Traditional oak wood roasting: wood is added to the roaster's stove and the heat rises from one hundred to two hundred and ten degrees within twenty minutes, in a gradual increase.
- Pack size
- 125 g blister.
What it is like
In the words of the people who roast it.
Full-bodied cream, tending towards dark. The nose has toasted sensations, with marked notes of cocoa. The taste is decidedly full-bodied, with a clear sweetness on the tip of the tongue; aroma and acidity are well balanced.
The company's tasting was performed with espresso at 92 °C, twenty-five milliliters in twenty-three seconds, after sixty hours of degassing.
The other single origins
Who roasts it, and where
Maurizio Piazzesi, per Mokalux, in Calenzano.
Roasted over an oak wood fire.
Roasting since 1920 · four generations · Calenzano, in the Piana fiorentina
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