Kopi luwak is a name for many specific cultivars and blends of arabica, robusta, liberica, excelsa or other beans eaten by civets, hence the taste can vary greatly. Nonetheless, kopi luwak coffees have a shared aroma profile and flavor characteristics, along with their lack of bitterness.
Kopi Luwak has a thick texture and tastes vary depending on roasting levels. Usually, levels range only from cinnamon color to medium, with little or no caramelization of sugars within the beans as happens with heavy roasting. Moreover, kopi luwaks which have very smooth profiles are most often given a lighter roast, however at first tastes, it can seem a bit strong in flavor. Iced kopi luwak brews may bring out some flavors not found in other coffees. Berries eaten by Civets give Kopi Luwak a pungent, sometimes bitter taste, though vary depending on the diet of the Civet.
Sumatra is the world's largest regional producer of kopi luwak. Sumatran civet coffee beans are mostly an early arabica variety cultivated in the Indonesian archipelago since the seventeenth century. The major Sumatran kopi luwak production area is in Lampung, Bengkulu and Aceh especially the Gayo region, Takengon.Tagaloc cafe alamid (or alamid cafe) comes from civets fed on a mixture of coffee beans and is sold in the Batangas region along with gift shops near airports in the Philippines.
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