Tania writes for Kopi Luwak Coffee on wild luwak coffee — origins, processing, roasting, and the trade behind every cup.
Tania Putri contributes articles to the Kopi Luwak Coffee blog, covering authentic wild luwak coffee — from sourcing and processing to roasting and flavour.
Tania Putri
Civets are small, cat-sized mammals native to tropical Asia and Africa, and they matter to coffee because one species, the…
If you’ve invested in premium Kopi Luwak coffee, you already understand that this isn’t just any coffee. It’s a luxury…
Kopi luwak is coffee made from cherries eaten, fermented, and excreted by the Asian palm civet, then collected, cleaned, dried,…
Kopi luwak is classified under Harmonized System heading 0901, the same heading as any other coffee, and it has no…
Kopi luwak comes from coffee cherries that an Asian palm civet eats, ferments in its gut, and excretes, after which…
Civet coffee is made when a wild civet eats ripe coffee cherries, digests the fruit, and leaves the beans to…
Toraja coffee is loved for its sweet-spice character, deep cocoa notes, and a clean but earthy backbone that feels comforting…
Wild-sourced kopi luwak turns ordinary ripe coffee cherries into one of the world’s rarest green beans through the digestive system…
People around the world are interested in luwak coffee because of its surprising price. When people talk about the cost…
Sensory Analyst · Kopi Luwak Coffee
Tania Putri writes for the Kopi Luwak Coffee blog on wild luwak coffee, processing, and the trade behind every cup.
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