3. Biotech Luwak (100g) - Nueva Vizcaya
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3. Biotech Luwak (100g) - Nueva Vizcaya - Image 3

3. Biotech Luwak (100g) – Nueva Vizcaya

₱700.00

Traditionally, Kopi Luwak is defined by the digestive tract of the Asian Palm Civet. Today, we achieve that same transformation by honoring the biology of the bean — without the animal. At Luzon Coffee Company, we use anoxic fermentation tanks to replicate the warmth and chemistry of the civet’s natural digestive journey. This is a 100% organic process that relies on time, temperature, and an understanding of biology that allows us to cooperate with nature.

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Tasting Notes: Strawberry, Brown Sugar, Chocolate, Sweet, Medium Bodied

The Evolution of Ethical Luwak: Nature, Refined by Science

Developed in Indonesia by World Barista Champion Mikael Jasin and microbiologist Dr. Intan Taufik, the Luwak Inoculation Process is a masterclass in bio-mimicry. By gene-sequencing the organic microbes found in the wild, the team identified the specific natural yeast responsible for the Luwak’s signature flavor.

The heart of this process is Kluyveromyces spp., a naturally occurring yeast genus that re-engineers the bean’s chemistry during fermentation:

  • Aromatic Complexity: This organic inoculation significantly boosts volatile compounds, creating a deeper, more layered aromatic profile.
  • Refined Acidity: The process naturally increases chlorogenic acid content, resulting in a vibrant, sophisticated brightness.
  • Specialty Consistency: By using these specific, naturally derived starter cultures, we eliminate the “hit-or-miss” nature of wild fermentation, ensuring every harvest meets specialty-grade standards.

A Natural Reverse-Engineering

At Luzon Coffee Company, we use anoxic fermentation tanks to replicate the warmth and chemistry of the civet’s natural digestive journey. This is a 100% organic process that relies on time, temperature, and an understanding of biology that allows us to cooperate with nature. Our revolutionary new process includes:

  1. Inoculation: Freshly depulped cherries are introduced to the activated, all-natural Kluyveromyces culture and placed into sealed anoxic fermentation tanks.
  2. Spring-Chilled Fermentation: The tanks are submerged in the cold, running water of a local waterfall stream. This 48-hour slow fermentation uses the natural environment to maintain a steady, low temperature for a precise metabolic pace.
  3. Greenhouse Stabilization: Finally, the beans are moved to our drying station in Antipolo. They rest on raised beds within a sun-lit greenhouse, drying naturally until they reach optimal moisture levels.

The result is the smooth, modern and specialty profile of a Luwak coffee. We are proud to have achieved this through ethical integrity, natural microbiology, and environmental precision.

Kluyveormyces SPP. Innoculated
Wild Forest Arabica
1500MASL
Medium Roast

This coffee is available in 100 gram bags.
100% Arabica

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