Rhubarb, aromatic herbs, bitter orange jam
After a gentle roasting, the coffee develops low acidity in the cup, liqueur and wine notes, sweet hints of dark chocolate, rhubarb, bitter orange jam, herbs and spices. The aftertaste is full-bodied, dense and persistent, for a sublime and unusual taste experience.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Wild Gayo Luwak
Indonesia Kopi Luwak, the rarest and most sophisticated coffee
The rarest and most unique coffee in the world is produced on the Indonesian island of Sumatra by the palm civet, a marsupial called Luwak by the local population that feeds on the sweet, ripe outer part of the coffee fruit.
The palm civet in cages and the just protests of animal rights activists
Given the limited production and the consequent high cost that makes this coffee very profitable, some local producers thought of confining the palm civets in cages, force-feeding them with a diet of coffee and little else. When animal rights groups became aware of the mistreatment to which the animal is subjected, campaigns were launched to inform consumers and advise against its purchase.
The Wild Certification
Our company, which strongly condemns the capture of the palm civets, their caging and subsequent force-feeding, decided to stop working with the producers of this coffee. In the years following the animal rights complaints, various government authorities and wildlife protection societies worked together to encourage and strengthen the production of coffee harvested from Luwak in the wild, establishing a strict inspection programme to certify producers who ethically harvest coffee from palm civet. Every farm is inspected and the palm civets routes are precisely tracked by GPS to ensure that the animals are in the wild. We are proud to certify that la Tosteria Kopi Luwak complies with the Universal Declaration on Animal Welfare (UDAW), endorsed by the United Nations and inspected by the appropriate Indonesian government body, which issues our coffee with Wild Certification.
Indonesia
In 1699, during Dutch colonial rule, the VOC (Dutch East India Company) introduced coffee cultivation in the country to counter the Arab monopoly in the trade. Initially present around Batavia, in the 17th century the cultivation area expanded to Sumatra, Bali, Sulawesi and Timor; the VOC controlled the trade from 1725 to 1780. In 1876, coffee rust destroyed many crops leading to the introduction of Robusta coffee in East Java in 1900. In the 1950s, after achieving independence, Java’s plantations were nationalised and revitalised with new Arabica coffee varieties.
Today, most Indonesian coffee is grown by smallholders on small plots, with much organic production and several cooperatives certified for international trade. Indonesia is one of the world’s leading coffee producers due to the climatic conditions, soil variety and fertility. The main production areas are located in Sumatra, Java and Sulawesi, each renowned for unique varieties such as Mandheling, Gayo and Toraja. Indonesian coffee is loved for its rich, earthy and spicy taste, which has conquered the palates of coffee lovers all over the world.
Sumatra
The cultivation and production of coffee represents an important economic activity for the island of Sumatra and takes place mainly in the provinces of Aceh, Lampung and North Sumatra. The plantations, located at altitudes between 800 and 1500 meters a.s.l., enjoy a humid tropical climate, characterized by abundant rainfall and constant temperatures. Most of the coffees produced in Sumatra are grown on small, family-owned farms, which use traditional farming methods and are committed to sustainable agricultural practices, making them a source of income for the entire region. The production is highly appreciated by coffee connoisseurs for its high quality, for the ethically correct and often organic cultivation.
Gayo 1
Gayo 1 is the Arabica coffee variety selected in Indonesia by ICCRI, the research centre that has perfected the genetic heritage of the Timor Hybrid to offer coffee lovers a unique and unmistakable sensory experience. The variety is cultivated on the Indonesian island of Sumatra, in plantations in the Gayo area with altitudes between 1,200 and 1,700 metres above sea level. Coffees of this variety are characterised by their sensory profile, which is complex and aromatic, with distinctive notes of fruit and spices that give it a well-defined identity.
Typica
Typica is part of the original indigenous varieties of Ethiopia that have contributed to developing coffee cultivation in the world; brought to India around the year 1700, in 1706 a single Typica plant was brought from Java to Amsterdam and housed in the botanical garden; from there a plant was shared with France in 1714. In 1719 from the Netherlands the variety was sent on the colonial trade routes of Dutch Guiana, then to Martinique in 1723, to Jamaica in 1730, to Santo Domingo in 1735 and to Cuba in 1748.
Because the variety has low yields and is highly susceptible to major coffee diseases, it has gradually been replaced in much of the Americas but is still widely cultivated in Peru, the Dominican Republic, and Jamaica, where it is called Jamaica Blue Mountain.
The Luwak feeds on coffee
Kopi Luwak is a very rare coffee found only in very small quantities; its limited production derives from the particular methods with which it is produced. The palm civet, a small marsupial called Luwak by the local population, feeds on the external part of the sweet and ripe coffee fruit. The coffee beans, still wrapped in their leathery covering, are assimilated by the palm civet and pass through its stomach, undergoing an enzymatic process that gives the coffee a complexity that is unique in the world and cannot be reproduced in any other way. The palm civets then defecate the coffee, scattering it throughout the forest and leaving the farmers with the task of identifying and harvesting it.
Coffee washing
The coffee is taken immediately to the collection center, where it is washed in spring water and divided into batches according to the farm where it was harvested, the altitude and the month of harvest. The washing water is analyzed to check for the possible presence of bacteria.
The Wet-Hulled / Giling Balash coffee processing
After washing, the coffee follows the typical Indonesian production process called Wet-hulled, Giling Balash in the local language.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain overnight. After fermentation, the coffee beans are passed through special rinsing channels where the part of mucilage still present will be removed.
Pre-drying
The coffee, still wrapped in parchment, is placed on the ground on concrete floors outdoors and dried in the sun for a few hours until the bean reaches a humidity level that varies from 30% to 40%.
Wet-hulled
The parchment is removed from the coffee bean through a roller machine. Subsequently the coffee is definitively placed in jute bags and made ready for shipping.
Drying
The coffee is placed on the ground on concrete floors outdoors and dried in the sun, moving it continuously to ensure uniform drying. This slow procedure will allow you to obtain homogeneous beans with a final humidity percentage between 10% and 12%.
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