Sourced directly from the Gayo Highlands and processed to meet international specialty coffee standards.
16+
11–12%
Maximum 5
Medium
Medium to Full
1,300–1,700 MASL
16+
11%
Full
Bright
16+
11%
Creamy
Medium
Heavy
Bright
High
Chocolate
Nutty
Brown Sugar
Medium Body
Low Acidity
Export Grade
| Attribute | Description |
|---|---|
| Aroma | Earthy, musky, and herbal, with soft undertones of dark chocolate and toasted grain |
| Acidity | Low to medium; smooth and syrupy rather than bright or citrus-forward |
| Body | Full, heavy, almost syrupy mouthfeel |
| Sweetness | Caramel and brown sugar notes, naturally enhanced by the civet's digestive enzymes breaking down proteins in the bean |
| Aftertaste | Long, clean, and mellow finish with minimal bitterness |
| Balance | Rounded and mellow — the signature "low-acid, high-body" profile that defines luwak coffee |
| Distinctive Notes | Tobacco, cedar, dark chocolate, and subtle tropical fruit undertones with a faint herbal-spice finish |
