Innovation
ENZYMATIC
CIVET PROCESS
Our proprietary biotechnology replicates the natural civet fermentation process — without a single animal involved. Same luxury profile. Zero ethical compromise.
HOW IT WORKS
Six precise steps from harvest to export — every batch crafted with scientific rigor.
Ethical Cherry Sourcing
We partner directly with high-altitude smallholder farms across West Java, Toraja, and Aceh. Only 100% ripe, hand-picked red cherries with sugar levels above 20° Brix are accepted.
Enzyme Isolation & Formulation
Our bio-scientists isolate natural proteolytic and lipolytic enzymes that mirror the digestive biochemistry of the Asian Palm Civet (Paradoxurus hermaphroditus).
Controlled Fermentation
Depulped beans undergo a 36-hour bio-fermentation in stainless steel bioreactors. Temperature, pH, and enzyme concentration are monitored in real time.
Washing & Solar Drying
Beans are thoroughly washed with mountain spring water to stop fermentation, then dried on raised solar beds to achieve an optimal 11% moisture content.
Resting & Conditioning
Parchment coffee rests in temperature-controlled warehouses for 30–60 days. This allows flavor precursors to stabilize before hulling.
Quality Grading & Export
Every lot undergoes cupping, density sorting, and screen sizing. Only beans scoring 82+ points are approved for export. Vacuum-packed in food-grade GrainPro bags.
Why Cruelty-Free Matters
Traditional civet coffee (Kopi Luwak) relies on caged wild civets force-fed coffee cherries — a practice widely condemned by animal welfare organizations and specialty coffee associations.
Our enzymatic process achieves the identical proteolytic breakdown of coffee proteins without exploiting any animal. The result is a coffee that is:
- Ethically sourced and 100% cruelty-free
- Consistent in quality — every batch tastes the same
- Food-safe and hygienically processed
- Lower in bitterness, higher in sweetness
82+
SCA Cupping Score
0
Animals Involved
48–72h
Fermentation
6
Quality Steps
1
Export Countries
Interested in Our Process?
Request sample lots, technical documentation, or schedule a virtual tour of our fermentation facility.
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