Definition of Luwak White Coffee

       

By Imellia Destien

Elfi, S.PD.I.,MPD

             Indonesia was the first country to be recognized as the origin of civet coffee. Civet coffee is coffee that has been eaten by a civet, fermented in the civet's digestive tract, and then discharged in the form of intact horn-skinned seeds together with civet droppings. Civet coffee, according to coffee experts, tastes better than regular coffee. Civet coffee possesses certain characteristics. It is low in caffeine, acidity, fat, and bitterness.it has been labeled the most delicious coffee in the world, even breaking the Guinness Book of Records record for The First Excellent & Most Expensive Coffee (Muzaifa, Hasni, D.,, Rahmi, F., , & Syarifudin., 2019). Then do you know the background of coffee beans to become the most delicious luwak white coffee in the world? It is well acknowledged that the method of coffee processing has a profound influence and defines the quality of green coffee, as well as the distinct flavors of wet and dry processed coffees. Coffee beverages made from wet-processed coffee beans (also known as washed arabicas) are distinguished by their full scent and agreeable acidity. In contrast, similar dry-processed coffees usually have a full body (Kleinwchter, M., , Bytof, G.,, & Selmar, D. , 2015).

            In study done by Marcone, 2004 ,physical characterization of palm civet coffee beans (also known as Kopi Luwak) collected in the Indonesian state of Apec and two African civet coffee bean types obtained in Abdela and Nekemte in Western Ethiopia reveals significant differences in their overall size, weight, and color. The largest civet coffee beans collected were from the palm civet (Kopi Luwak), followed closely by those from Nekemte, and the smallest were from Abdela. Although palm civet (Kopi Luwak) coffee beans were the largest, they weighed the least compared to Nekemte and Abdela civet beans (with Nekemte and Abdela civet bean weights agreeing with their overall size).

           Palm civet (Kopi Luwak) coffee beans had significantly more red and yellow colours than African civet beans, which were greener in color. It is important to note that all civet beans had reduced total protein levels, showing that proteins were not only partially broken down but also leached out of the bean during digestion. The reduced protein levels would result in lower levels of coffee bitterness because proteins function as the precursor of some bitter chemicals during roasting. According to the studies of Yusianto (Yusianto, , S. Mawardi, , & C. Ismayadi dan Sulityowati., 2010), Luwak coffee has a taste that is quite similar to wet Arabica coffee but with a greater body. Luwak coffee is extremely sensitive to roasting. The fragrance, aroma, flavor, and aftertaste of wild civet coffee are extremely powerful; the body and acidity are mild, and the degree of balance is excellent. However, it is sometimes accompanied by a strong earthy flavor.

          Civet coffee production comprises of natural civet coffee production, also known as wild civet coffee, and cultivation of civet coffee production (civet coffee cage/ caged). Civet coffee was first produced naturally by collecting civet excrement from coffee plantations near the forest. Due to the limited amount of caged civet coffee, farmers began to cultivate (Muzaifa, M., , Hasni, D., , Rahmi, F., , & Syarifudin. , 2019). Physically, the two forms of civet coffee products are similar, however there are various sensory features that differentiate these two varieties of civet coffee.

            Luwak chooses the coffee cherries naturally by climbing the coffee trees. The coffee pericarp is entirely digested throughout the digestive process, and the intact beans are expelled. Ripe berries are fed to Luwak's digestive tract for fermentation, which takes around 12 hours (Raveendran, A., & Murthy, P. S., 2021). Civet droppings are frequently seen in grass under coffee trees, on dry wood on dry limbs, on rocks or hard soil, and even above the house's ceiling. The collected coffee is then soaked and cleaned with running water until clean before being sun dried. Luwak coffee with horn skin is then preserved until it is ready for sale (Muzaifa, M., Patria, A., Abubakar, A., Rahmi, F., Hasni, D., & Sulaiman, I. , 2016).

               Another approach for obtaining civet coffee is to breed civets in captivity. This method is used to overcome the challenges associated with obtaining and collecting wild civet coffee. Civet health and daily demands are given special attention in this production. Civets must be kept in separate cages. Because they are likely to be alone, putting them in one cage will be hazardous. The civet's diet must also change. In addition to fresh coffee, bananas, papayas, chicken, salted fish, and rice are available in the cage. This is done to keep the civet entertained, thus it must be changed every day. The amount of coffee that a civet can produce per day ranges between 300-400 grams of wet-skinned coffee or the equivalent of 200 grams of dry coffee. During the harvest, which lasts 120 days each year, Civet coffee production can reach 0.12 kg/head per day (Muzaifa, M., Hasni, D., Rahmi, F., & Syarifudin. , 2019)

              In conclucion, Luwak coffee production can be done naturally or in captivity. The characteristics of wild civet coffee are still better than caged civet coffee. But with the increasing difficulty of finding wild civet coffee, the production of caged civet coffee needs to be increased. The problems that hit the issue of the caged civet actually can be overcome by doing good cooperation with various parties. It is necessary to study good breeding methods (effectiveness and ethics of captivity, feed, etc.) so that civet can be treated well (humanely) and the resulting civet coffee has a quality that is not inferior to wild civet coffee. (Hadipernata, M., & Nugraha, S., 2018).