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HomeCoffeesKOPI LUWAK
Sumatra · Indonesia

KOPI LUWAK

Washed Robusta

Roasted by White Cockatoo Coffee Roastery AB

Available now· checked 2 Aug
ProducerRoaster-stated
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Cupping score

80/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryWhite Cockatoo Coffee Roastery AB· Vastra Gotaland, Sweden
ProducerWild Civet Coffee, Sumatra, Indonesia✓
ProducerSmall Producers
ProcessWashed✓
Harvest—
Altitude—
ClimateTropical rainforest
VarietiesRobusta✓
Roast—
Tasting notesHazelnut, Chocolate, Caramel, Mellowness, Roundness, Syrupy Mouthfeel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Caramel
    Sweet › Brown Sugar
  • Mellowness
    not on the wheel
  • Roundness
    not on the wheel
  • Syrupy Mouthfeel
    not on the wheel

Supply Chain

  1. Producer

    Wild Civet Coffee, Sumatra, Indonesia

    Grown by Small Producers

  2. Roastery

    White Cockatoo Coffee Roastery AB

  3. Coffee· viewing

    KOPI LUWAK

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSumatra kaffeKoppars ekologiska koffeinfria kaffebönorKeurig Java MochaIndonesien Sumatra Bio KaffeeSumatra Gayo Bio-KaffeeSumatra Lintong Single Origin CoffeeMore from this producerSmall Producers31Same variety, exploredRobusta387Similar flavour profileHazelnut, Chocolate, Caramel3765Same processWashed13025From the same originIndonesia695More from this roasterWhite Cockatoo Coffee Roastery AB21 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability