Wild civets select only peak‑ripeness cherries in the Gayo Aceh rainforest. Our collectors hand‑gather the beans, triple‑clean them, and micro‑roast at AZA Coffee & Roastery. You enjoy velvet body, chocolate sweetness, and nearly zero bitterness, plus a traceable ethical story.

Less than 0.2 percent of civet coffee worldwide is genuinely wild‑foraged. Our current lot totals only a few hundred kilograms per year, so that is why it is so rare.

Wild civets roam freely and pick perfect fruit, producing lower bitterness and smoother mouthfeel. Farmed civets are force‑fed cherries that may not be fully ripe, leading to animal stress and muted flavor.

Yes. No cages, no force feeding. Each sack is collected by hand in the rainforest and inspected by local conservation officers. Buying LuxLewak funds habitat protection.

Dark chocolate, caramel, roasted hazelnut, and a hint of forest earth, all wrapped in a syrupy body with a clean finish.

Civet coffee is widely documented as having lower bitterness and smoother mouthfeel. This is supported by both chemical studies and sensory analysis panels. (Bitterness can be a trigger for stomach sensitivity in some people.) .

Yes, about twenty percent less than standard Arabica. An eight‑ounce cup still provides roughly 80–120 milligrams of caffeine for balanced focus without excess jitters.

Absolutely. Beans are soaked, rinsed, sun‑dried, and roasted above 190 °C, eliminating microbial risk and meeting specialty‑grade safety standards.

We verify authenticity through two layers: traceable sourcing and independent quality checks. Our beans come directly from AZA Roastery and the same group of collectors we’ve personally met in Aceh. These farmers operate under the Gayo Coffee Protection Society Foundation, which certifies that beans are gathered from truly wild civets, not cages. Each shipment is inspected for physical characteristics specific to wild civet beans—size uniformity, surface texture, moisture profile, and fermentation markers that appear only after natural digestion. We reject anything that doesn’t meet those standards. This combination of certified sourcing, direct relationships, on-site visits, and physical-quality verification is how we ensure the coffee is authentic before it ever reaches our customers.”

We offer whole-bean bags in multiple sizes. Our flagship one-kilogram bag is normally USD 1,000, reflecting the rarity of true wild-foraged civet coffee and the labor-intensive collection and import process. Right now we’re running a holiday promotion: buy two one-kilogram bags and get a third bag free. A single one-kilogram bag yields about seventy pour-over servings of one of the rarest coffees on the planet. Smaller sizes are also available for those who want to experience the flavor before committing to a full kilogram.”

At a 15‑to‑1 water‑to‑coffee ratio, one kilogram makes roughly seventy ten‑ounce mugs or double espressos.

I prefer cappuccino, but these beans are fantastic with any brewing method, hot or cold. Pour Over: 1 g coffee per 15 g water at 93 °C.
French Press: 18 g coffee, 300 g water, four‑minute steep.
Espresso: 18 g in, 36 g out, pulled in 25–30 seconds.
Grind fresh and use filtered water for clarity.

Keep in an opaque, airtight container away from light, heat, and humidity. Enjoy within six weeks of opening for peak aroma. Properly stored this coffee can remain delicious even 6-12 months after roasting

Only upon special request as we have to estimate shipping costs

Use our secure online checkout or call concierge at +1 (619) 597‑7989. Limited inventory means first‑come, first‑served.

Scarcity, traceable wild origin, and unrivaled smoothness turn each bag into a collectible experience that rivals fine wine. Perfect for clients, milestones, and connoisseurs.

Our operations and fulfillment are based in California, United States, providing rapid delivery and dedicated North American support.