ETHICA SPECTRUM - Rani Mayasari Luwak Enzymatic Natural

LUWAK ENZYMATIC

Kopi luwak, an Indonesian tradition that dates back to the 19th century during the Dutch occupation, is made from coffee cherries that have been partially digested by the Asian palm civet, only to be defecated afterward. Unfortunately, the hype and novelty surrounding ‘poop’ coffee have led to the widespread practice of caged farming for mass production.
Processed with an enzyme derived from bacteria isolated from civet feces, Luwak Enzymatic coffee is not only more hygienic but also delivers a unique flavor, all while ensuring that no animals are harmed in the process.
Sourced from our farmer friend, Rani Mayasari at The Java Halu Coffee farm, and in collaboration with the Bogor Agricultural Institute (IPB), we have developed a post-harvest coffee processing method that utilizes microbes from civet enzymes.
This innovative approach improves the quality of civet coffee by reducing protein levels, which minimizes bitterness while enhancing taste and aroma. Variations in aroma and flavor are often associated with the levels of free volatile compounds. Consequently, we assess the quality of fermented coffee based on its caffeine content and volatile compounds.
Compared to regular coffee beans and commercial civet coffee, enzymatically fermented coffee exhibits a significant reduction in caffeine levels, ranging from 48% to 69%, whereas commercial civet coffee shows only a 9% decrease. Additionally, this process boosts the presence of beneficial acids, such as lactic acid, butyrate, and ascorbic acid, which are known to be good for health.


JAVA HALU

JAVA HALU COFFEE INDONESIA is part of the coffee business activities in West Java, one of its businesses is the coffee processing with world export quality standards. We produce and collaborate in processing cherries from West Java Coffee Farmers, especially fostered farmers in Mount Halu and Mount Tilu, West Java, with high standard process stages starting from grading cherries, washing and drying coffee, and the final process in the form of grading green beans.