HI!

ASSALAMUALAIKU
M EVERYBODY!

HI
LUWAK!

WAALAIKUMSALA
M LUWAK!!

HAH?

HEY
GUYS,
I
DO YOU
HAVE A STORY
WANT TO
ABOUT ME
HEAR
MY
AND
STORY???
COFFEE
!!!!!

I WANNA
TO HEAR
THAT!

YES!!!!
TELL US!

HAH?
HAH?
HAH?

OKAY, BE
QUITE PLEASE
AND I WILL
TELL YOU!

This is list of explanation about

kopi luwak
1

Luwa
k
Coffe
e?

Luwak coffee or Civet Coffee is

refers to the beans of coffee berries
once they have been eaten and
excreted by the Asian Palm Civet
(Paradoxurus hermaphroditus).
It has a very unusual origin unlike any
other coffee bean. The Luwak denizen
of the coffee plantations of Java,
Sumatra, and Sulawesi, eats only the
ripest coffee berries.
Unable to digest the coffee beans, the
Luwak graciously deposits them on the
jungle floor where they are eagerly
collected by the locals. The stomach
acids and enzymatic action involved in
this unique fermentation process
produces the beans for the worlds

 In the early 18th century the Dutch established the cashcrop coffee plantations in their colony in the Dutch East
Indies islands of Java and Sumatra, including Arabica coffee
introduced from Yemen.
During the era of Cultuurstelsel (18301870), the Dutch
prohibited the native farmers and plantation workers from
picking coffee fruits for their own use. Still, the native
farmers wanted to have a taste of the famed coffee
beverage.
Soon, the natives learned that certain species of musang or
luwak (Asian Palm Civet) consumed the coffee fruits, yet
they left the coffee seeds undigested in their droppings.
The natives collected these luwaks' coffee seed droppings,
then cleaned, roasted and ground them to make their own
coffee beverage.
The fame of aromatic civet coffee spread from locals to
Dutch plantation owners and soon became their favorite,
yet because of its rarity and unusual process, the civet
coffee was expensive even in colonial times.

History of
Kopi Luwak

Anyone knows,
how to make a
Kopi Luwak?

NOOOO!

NO,
I DONT KNOW!!!

I AM
SLEEPY!

The Process of Making

Kopi Luwak

All coffee begins as a fragrant

white flower,OK,
blanketing
the
I WANNA
hillsides like perfumed
snow.
TELL YOU!

The flowers develop into green cherries

about the size of a glass marble, inside
each cherry two coffee beans sit facing
each other. After a few months the
cherries ripen to a vivid red and are
ready to be harvested, or eaten.
Luwaks are generally nocturnal and
steal into the coffee plantation at night
to feast on coffee cherries. Fruit forms a
significant portion of a luwak's diet so
they are adept at selecting the ripest,
juiciest cherries.

The coffee cherries remain in the digestive

tract of the luwaks for around twenty fours
hours mixed with various other things the
luwak has eaten. During the digestive
process the flesh of the cherries is removed
leaving the seeds (the coffee beans) inside
an inner skin, called the pergamino or
parchment. The parchment is permeable
allowing acids in the luwak's stomach to
soak the beans causing the destruction of
some of the proteins in the coffee and
altering their final taste.

Once the kopi luwak has been collected

Animal coffee breaks down the pieces
into individual beans, discarding all the
unwanted components and reducing
the volume of the kopi luwak by a
considerable amount. The beans remain
in the dry, papery parchment which
needs to be removed.

The beans are spread out on

darktarpaulin in the sun for a
few
days
to
dry
the
parchment and make it easier
to remove.

Once the skin/ parchment has dried

sufficiently the beans are put into a
wooden mortar and pounded with a pestle
by hand. The beans themselves are harder
than wood and remain unaffected by the
treatment while the brittle parchment
breaks apart and separates from the
beans.
The resulting kopi luwak beans are hand

sorted to remove any that appear

damaged or unusual, a tedious and time
consuming process. After sorting the
beans are given a final wash in fresh
water, dried for a few days to prevent

I SEE, I
SEE!

OH.. OH. OH.

zZZz
zZ...

Luwak Coffee Green Beans

This coffee beans that have
been harvested from Luwak,
after washed and dried with
sun light, then put into in a
machine for peeling process of
kulit tanduk. After that it is
dried again naturally with sun
light.
Luwak Coffee Roasting Beans
Roasting beans is burning
process of the beans, fried
without oil that must using fire.
Ground coffee
Ground coffee is the result
of grinding process. It can be
done with traditional or with

The Kind of
Luwak
Coffee
1.

2.

3.

Green beans coffee

Why luwak coffee more deliciuous than

usual coffee?
a. Fruit consumed by luwak is ripe coffee fruit which
then be sorted out optimal back by luwak based
on its sense of smell.
b. The process of stripping the skin of the fruit by
the civet digestive system produces better
results than with the process of stripping the
skin of the fruit using dry or wet processing by
humans.
c. The fermentation process release mucus
compounds contained in coffee beans horns skin
goes perfectly by the civet digestive system.
d. Tempering or cooling gradually or slowly can help
the process of fermentation. Dry feces with air
the way will produce better coffee.

WHAT IS THE
ADVANTAGES
OF KOPI
LUWAK?

THE DISADVANTAGES?

BYE.
.

Advantages
1. Nerve Disease
Prevention,
2. Protect teeth,
3. Reducing the risk
of breast cancer,
4. Protect the skin,
5. Prevent diabetes

Disadvantages
1. Its too
expensive,
2. Damage the
habitat of
Luwak.

The Questions
A. Questions from Enno
1. What are the processes of making luwak coffee?
a. Cleaning, selection, washing, and roasting.
b. Grilling, selection, washing, and roasting.
c. Cleaning, selection, washing, and grinding.
d. Collect, cleaning, washing, and grinding.
e. Cleaning, washing, and grinding.
2. What is the step of selecting luwak coffee?
a. We separate the coffee beans one by one and set aside the bad
ones.
b. The beans are washed and immediately dried with the warm air.
c. We receive the luwak feces from farmers cooperatives.
d. A, b, and c are true.
e. No one is true.

3. The explanation about luwak coffee above is true,

except..
a. Luwak coffee contains anti-cancer compound methyl
formed during coffee roasting process.
b. It may improve cognitive performance o brain activity.
c. It almost 30$ US for a cup.
d. It contains higher anti-oxidant than the other coffee.
e. It reduce the risk of Alzheimer s disease.
4. The kind of luwak coffee above are true, except..
a. Luwak coffee grean beans.
b. Luwak coffee roasting beans.
c. Ground coffee.
d. Luwak coffee grinding beans.
e. 1, 2, 3 are true.

5. What is the point that make luwak coffee is

different than the other?
a. Something about the natural fermentation that occurs
in the luwaks stomatch.
b. Luwak coffee is the most expensive coffee in the world.
c. It tastes good than the other coffee.
d. The process of making coffee luwak by natives.
e. It prevent cancer and cardiovascular disease.
B. Questions from Afif Rheza
1. What is the latin name of luwak?
a. Paradoxurus hermaphroditus
b. Cepra aegrasus
c. Helarctos malayanus
d. Panthera tigris
e. Eptecicus sp

2. What is the part of the coffee plant that eaten

by Luwak?
a. The leaves
b. The roots
c. only the ripest coffee berries
d. the coffee berries
e. the stem
3. What is involved in that unique fermentation
process?
a. The stomach acids
b. The stomach acids and enzymatic action
c. The mucus
d. The liquid of the stomach
e. enzymatic action

Text 1
Luwak coffee or Civet Coffee is refers to the beans of coffee berries once
they have been eaten and excreted by the Asian Palm Civet
(Paradoxurus hermaphroditus).It has a very unusual origin unlike any
other coffee bean. The Luwak denizen of the coffee plantations of Java,
Sumatra, and Sulawesi, eats only the ripest coffee berries. Unable to
digest the coffee beans, the Luwak graciously deposits them on the
jungle floor where they are eagerly collected by the locals. The stomach
acids and enzymatic action involved in this unique fermentation process
produces the beans for the worlds rarest coffee beverage.
4. ....deposits them on the jungle floor...
The word them refers to...
a. the coffee beans
b. the stomach acid
c. the luwak coffee
d. the locals
e. Asian Palm Civet

5. The stomach acids and enzymatic action

involved in this unique fermentation...
The underlined word has simillar word with...
a.Enter
b. Include
c. Separated
d. Spread
e. Out

C. Questions from Meilani

Text 2
In the early 18th century the Dutch established the cash-crop
coffee plantations in their colony in the Dutch East Indies islands
of Java and Sumatra, including Arabica coffee introduced from
Yemen.
During the era of Cultuurstelsel (18301870), the Dutch
prohibited the native farmers and plantation workers from
picking coffee fruits for their own use. Still, the native farmers
wanted to have a taste of the famed coffee beverage.
Soon, the natives learned that certain species of musang or
luwak (Asian Palm Civet) consumed the coffee fruits, yet they
left the coffee seeds undigested in their droppings.
The natives collected these luwaks' coffee seed droppings, then
cleaned, roasted and ground them to make their own coffee
beverage. The fame of aromatic civet coffee spread from locals
to Dutch plantation owners and soon became their favorite, yet
because of its rarity and unusual process, the civet coffee was
expensive even in colonial times.

1. When the Dutch established the cash crop coffee

plantations in their colony?
a. In 1830
b. In 1870
c. In 1830-1870
d. In the early 18th
e. During the era Cultuurstelsel
2. From where the Arabica coffee introduced?
a. Yemen
b. Java
c. Sumatra
d. Java and Sumatra
e. Indonesia

3. Text 2 tells us about....

a. The introduction of Luwak Coffee
b. The history of Luwak Coffee
c. The journey of the Dutch
d. The discovery of Luwak Coffee in Indonesia
e. The era of Cuulturstelsel
4. What did the natives do after collected these luwaks'
coffee seed droppings?
a. Cleaned them
b. roasted them
c. ground them to make their own coffee beverage
d. cleaned and ground them to make their own coffee
beverage
e. cleaned, roasted and ground them to make their own
coffee beverage

5. what makes the civet coffee was expensive?

a. Its rarity and unusual process
b. Its rarity
c. Unusual process
d. It is delicious
e. It is eaten by Luwak
D. Questions from Mukti
1. What help the luwak coffee sorted out optimal?
a. Its sense of smell
b. Its sense of visual
c. The teeth
d. The nose
e. The leg

2. What the comparison between the civet digestyve

system and the processing by human?
a. Equal
b. Less than
c. Better than
d. Same
e. Not same
3. What the goal of the tempering or cooling process
gradually?
a. Produce better coffee
b. Can help the process of the fermentation
c. Work faster
d. A, B,C are true
e. Nothing

4. Which is not the advantages of consuming luwak

coffee?
a. Protect the skin
b. Prevent diabetes
c. Reducing the risk of breast
d. Nerve disease prevention
e. Damage the habitat of luwak
5. What is protected by consuming luwak coffee?
a. Diabtetes
b. Skin
c. Teeth
d. Skin and teeth
e. Heart.

E. Questions from Riana

Text 3
The Process of Making Luwak Coffee
The flowers develop into green cherries about the size of a glass marble. After a few
months the cherries ripen to a vivid red and are ready to be harvested, or eaten. Luwaks
are generally nocturnal and steal into the coffee plantation at night to feast on coffee
cherries. Fruit forms a significant portion of a luwak's diet so they are adept at selecting
the ripest, juiciest cherries.
The coffee cherries remain in the digestive tract of the luwaks for around twenty fours
hours mixed with various other things the luwak has eaten. During the digestive process
the flesh of the cherries is removed leaving the seeds (the coffee beans) inside an inner
skin, called the pergamino or parchment. The parchment is permeable allowing acids in
the luwak's stomach to soak the beans causing the destruction of some of the proteins
in the coffee and altering their final taste.
Once the kopi luwak has been collected Animal coffee breaks down the pieces into
individual beans, discarding all the unwanted components and reducing the volume of
the kopi luwak by a considerable amount. The beans remain in the dry, papery
parchment which needs to be removed. The beans are spread out on darktarpaulin in
the sun for a few days to dry the parchment and make it easier to remove.
The skin parchment has dried sufficiently the beans are put into a wooden mortar and
pounded with a pestle by hand. The beans themselves are harder than wood and remain
unaffected by the treatment while the brittle parchment breaks apart and separates
from the beans. The resulting kopi luwak beans are hand sorted to remove any that
appear damaged or unusual, a tedious and time consuming process. After sorting the
beans are given a final wash in fresh water, dried for a few days to prevent mould, and
stored in hessian sacks.

1. Paragraph 2 tells us about...

a. The dygestive system of the luwak
b. The process of the harvesting coffee beans
c. How to separate coffee beans
d. The dygestive process of the coffee beans in luwaks stomach
e. How the luwaks stomach
(the answer: D)

2. Why the luwak are adept with the coffee cherries?

a. Because the fruit is very delicious for the luwak.
b. Because the fruit forms is a significant portion of a luwaks
diet.
c. Because the size of coffee cherries is small.
d. Because the fruits are ripe.
e. Because their food is coffee cherries.
(the answer: B)

3. Where are we spread out the beans?

a. In the ground.
b. On a light tarpaulin
c. In a jar
d. In a wooden mortar
e. On a dark tarpaulin
(the answer: E)

4. ...and make it easier to remove. (paragraph 3)

The word it refers to...
a. Luwak
b. Fruit
c. The beans
d. The flowers
e. The parchment
(the answer: C)

5. How do we prevent the mould?

a. Drying the beans for a few days
b. Storing in a hessian sacks.
c. Washing in the fresh water.
d. Sorting the beans.
e. Pounding with a pestle.
(the answer: A)