Kopi Luwak is one of the worlds most expensive and low productions varieties of coffee. It is made from the beans of the coffee berries which have been eaten by the Asian Palm Civet, then passed through its digestive tract. Coffee cherries are eaten by a civet for their fruit pulp.
The beans are thoroughly washed, sun dried and given only a light roast so as to keep the many intertwined flavours these beans yield an aromatic coffee with much less bitterness. The origin of Kopi Luwak is closely connected with the history of coffee production in Indonesia. In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen.
The Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of luwak (Asian Palm Civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favorite, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.