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Kopi Luwak Civet Poop Coffee Disgusting or Delightful by James Hoffmann

What is Kopi Luwak?​

Kopi Luwak translates from Indonesian as civet coffee. It is produced by collecting the undigested coffee seeds from the droppings of the Asian Palm civet. The seeds are then cleaned, roasted, and brewed.

  • Origin Story: The practice originated in the 19th century during Dutch colonial rule in Indonesia. Local labourers, forbidden from drinking the coffee they grew, noticed the civets eating the cherries and began harvesting the seeds from their stool.
  • Marketing Claim: The coffee is often marketed as being less bitter and smoother due to a "novel fermentation" that occurs inside the civet's digestive tract.

Science, Taste, and Value​

While the marketing suggests a superior flavour, the video presents counterarguments based on taste and scientific analysis:

  • The Science: Kopi Luwak does have unique chemical markers, including a lower protein content and a small reduction in caffeine. Some argue that the lower protein content leads to fewer bitter compounds during roasting.
  • The Taste: Most experienced coffee tasters who participate in blind tastings generally report that the coffee does not taste very good. The host describes the flavour he experienced as earthy, wild, and not particularly delicious.

Ethical Concerns and Fraud​

The host strongly advises against drinking Kopi Luwak due to widespread ethical issues and fraud, which skyrocketed after the coffee gained global attention (e.g., from the film The Bucket List).

  • Animal Cruelty (Caging): The small production of naturally harvested Kopi Luwak led to the widespread practice of caged civet coffee production. Civets are captured, kept in cramped, dirty cages, and force-fed a diet of only coffee cherries, which is unhealthy and constitutes a life of cruelty and captivity.
  • Fraud: Estimates suggest that four times more Kopi Luwak is sold than is actually produced, meaning the majority of the product is fraudulent. These fake batches often consist of low-grade coffee sold at a premium price.

Recommendation: The host recommends that consumers do not buy this coffee to avoid funding a cruel and unnecessary part of the coffee industry. He suggests trying traceable and interesting experimental fermentations from reputable roasters as a better alternative.