One coffee connoisseur whose very enthusiastic convert to kopi Luwak says, “It’s the best coffee I’ve ever tasted. It’s really good, heavy with a caramel taste, heavy body. It smells musty and jungle like green, but it roasts up real nice.”
Another calls kopi Luwak “the most complex coffee I’ve ever tasted,” attributing this complexity to the natural fermentation it undergoes in the paradoxurus’ digestive system.
The stomach acids and enzymes the beans ferment in have a very different affect than fermenting beans in water.
The aroma was rich and strong, and the coffee was incredibly full bodied, almost syrupy. It was thick, with a hint of chocolate, and lingered on the tongue with a long, clean aftertaste.
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