Brown Valley Wild Civet Coffee (Kopi Luwak)
A genuine rarity from Brown Valley Coffee Estate, Koraput, Odisha - wild civet cat coffee (Kopi Luwak), wild-foraged (never caged) and hand-collected in small, seasonal batches.
₹1,200
₹4,800 / kg
Roasted only after you order - we don't hold coffee bean stock, so it's always freshly roasted.
Exclusively foraged at Brown Valley Coffee Estate in Boipariguda, Koraput, this is genuine wild civet cat coffee, also known as Kopi Luwak.
Coffee cherries are eaten by the wild Asian palm civet, undergo natural fermentation and enzymatic changes in its digestive tract, and are then hand-collected from droppings in the wild, thoroughly cleaned, and sun-dried.
Fully washed, it produces a smooth, low-bitter cup with rich chocolate, earthy, and creamy dairy-like notes.
Wild-foraged, never caged, and available only in small, seasonal quantities.
Good to know
Flavour notes describe the tastes and aromas you might pick up in the cup - similar to tasting notes on wine or whisky. They come from the coffee's origin, processing method, and roast, and are a guide to what to expect rather than a guarantee of what you'll taste.
Coffee where the outer fruit skin and sticky pulp are completely removed from the coffee bean using water then the bean is dried.
French Press
Full-bodied and rich, brewed by steeping coarse grounds directly in hot water.
- 1Add 1 heaped tbsp of coarse-ground coffee per 200 ml of water to the French press.
- 2Pour hot water (just off the boil, ~95°C) over the grounds and stir gently.
- 3Place the lid on with the plunger pulled up, and let it steep for 4 minutes.
- 4Press the plunger down slowly and evenly.
- 5Pour and serve immediately - coffee left on the grounds keeps brewing and turns bitter.
Tips
- • Grounds that are too fine will clog the mesh filter - stick to a coarse, sea-salt-like grind.
- • Rinse the plunger and mesh filter right after brewing so oils don't build up and turn rancid.
Reviews
Write a Review
Loading reviews…