Est. 1892 · Sumatra, Indonesia

The World's
Rarest Cup

Handcrafted from beans selected by wild Asian palm civets at 1,400 metres above sea level.

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1,400m
Altitude
132
Years of Heritage
500
Members per Year
12kg
Annual World Supply
Kopi Luwak origin in Sumatra

The Origin Story

Born from
the jungle's
own selection

"Nature has spent millennia perfecting what no human palate ever could."

Deep within the highland forests of Sumatra, wild Asian palm civets — Paradoxurus hermaphroditus — wander nightly among coffee trees, guided by an extraordinary instinct. They choose only the most perfectly ripened cherries, consuming the fruit and digesting only the pulp.

Within their digestive systems, proteolytic enzymes penetrate the beans, breaking down proteins and removing the bitterness that defines lesser coffees. What emerges — collected at dawn by our third-generation farmers — is unlike anything cultivated by human hands.

Lintong Highland Reserve
North Sumatra, Indonesia · 1,400 m ASL

The Six-Stage Craft

From forest floor
to your cup

Every gram of Kopi Luwak Reserve passes through six stages of meticulous curation — none of which can be rushed.

01

Nightly Selection

Wild civets roam the plantation after dusk, instinctively selecting only Arabica cherries at peak ripeness — a precision no human sorter has matched.

02

Enzymatic Fermentation

Inside the civet's digestive tract, protease enzymes transform the bean's protein structure over 24–36 hours — a fermentation impossible to replicate synthetically.

03

Dawn Collection

At first light, our farmers — some in their third generation at this estate — collect the beans by hand before the highland heat sets in.

04

Meticulous Cleaning

Triple-washed with highland spring water, the beans are sterilised and sanitised to the highest food-safety standards without altering the fermentation profile.

05

Sun Drying

Spread on raised bamboo beds at altitude, beans dry for 10–14 days under equatorial sun and cool mountain air — developing unparalleled complexity and depth.

06

Master Roasting

A single roastmaster — trained in Amsterdam and Jakarta — determines the precise profile for each micro-lot. Only beans that pass his sensory review are sealed and dispatched.

The Collection

Three expressions.
One philosophy.

Each tier reflects a different altitude, season, and civet family — curated for those who understand that rarity is not a luxury; it is a responsibility.

Kopi Luwak Reserve Classic
Tier I · Classic Reserve

Lintong Highland

North Sumatra · 1,200 m · Single-origin

Dark chocolate, cedar, and dried fig. The entry point into our collection — though entry point is a generous term for a coffee this complex.

Wet-Hulled Medium-Dark 50g
$285
per 50g
Request
Most Sought
Kopi Luwak Reserve Grand Cru
Tier II · Grand Cru

Takengon Estate

Aceh · 1,400 m · Micro-Lot #7

Black truffle, aged cognac, and a finish of vanilla orchid. Selected from a single civet family tracked across two harvest seasons.

Natural Process Light-Medium 30g
$780
per 30g
Request
Kopi Luwak Reserve Prestige
Tier III · Prestige Edition

Mandheling Ultra

West Sumatra · 1,600 m · Annual Release

A once-yearly offering. Roasted to a profile designed for a single court of palates. Arrives in a hand-thrown ceramic vessel with provenance certificate.

Honey Process Light 20g
$2,400
per 20g
Request
Reserve
★★★★★
"
I have judged over forty thousand coffees in my career. The Takengon Estate lot — micro-lot seven, winter harvest — is the only one that has ever made me pause mid-evaluation and simply sit in silence.
James Hoffmann
World Barista Champion · Author, The World Atlas of Coffee
As featured in
Financial Times Robb Report Wine Spectator Condé Nast

Membership

Join the
inner circle

Only 500 memberships available per year

Members receive priority access to new releases, direct correspondence with our roastmaster, and an annual invitation to the Lintong harvest.

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137 remaining

Your details are never shared. We send fewer than six communications per year.