Why Kopi Luwak is becoming The Most Expensive Coffee in the World?

Kopi Luwak coffee is totally different from common coffee. Kopi Luwak coffee beans have a limited number; moreover the kopi luwak coffee that produce by the wild civet coffee. Indonesian civet is not a coffee machine that can produce according to the number we want. For the Indonesian civet, the coffee is just as the dessert course. The civets only pick the best of the best coffee beans. When the ripe coffee beans are provided to the Indonesian civets in a tray, they will only take 10-30% only.

Since the civet is consumed the best coffee beans, the coffee beans are issued through civet feces, is the best too. Coffee beans through a process of natural fermentation in the civet’s stomach. The Civets digestion is quite unique, it can not digest grain that has the certain highest density, and one of it is coffee beans. So that the coffee beans that come out together in civets feces were still intact.

The qualities of coffee beans that come through the civet’s fermentation have the same quality as coffee beans that have been in ferment for 5-8 years. If you have been to Bandung, you will find a very famous coffee shop called Aroma Coffee. That cafe is selling coffee beans that had been in fermented for 3-5 years, so it can produce extraordinary flavor and aroma, and his prices were pretty expensive. Quality of Coffee aroma can be defeated only by the kopi luwak that can be produce in a short time (we don’t have to wait for 5-8 years for 1kg of Kopi Luwak).

Kopi Luwak has limited quantity. Unlike the regular coffee which can produce tons of coffee on the harvesting time. One captive breeding farm or one plantation is only able to produce Kopi Luwak at most 100kg - 1000kg. If you wanted to produces civet coffee in large quantities, you must combine all coffee farmers in one area, to accumulated kopi luwak. But that's not more than 1 ton. 

Original Kopi Luwak is also safe to people with heart disease, gastric ulcers, and diabetics problem. It has caffeine content below 0.5%. Regular coffee has caffeine content more than 2%, fermentation of the stomach can break down proteins in kopi luwak so that it can drastically reduce caffeine and produces an extraordinary sense of aroma.