Java Loa from Catur Coffee – Kopi Luwak without animal suffering

Almost everyone who enjoys a cup of coffee has heard of Kopi Luwak. This coffee is first processed through the digestive tract of the civet cat before being purified and then processed into green coffee. This very rare coffee is as popular as it is controversial: its name stands for exclusivity, exceptional mildness, and an almost mystical flavor profile. At the same time, it has become a symbol of the dark side of luxury coffee consumption: animal suffering, lack of transparency, and industrial exploitation.

Kopi Luwak without civets


Catur Coffee from Indonesia wants to capture the taste of civet coffee without using animals. Therefore, Catur Coffee has begun to rewrite this chapter and launched the PRIMESTeP program. Here, the coffee producers are collaborating with the Berlian Biotech Institute, the Directorate of Science and Technology at ITB Berlin, and ITB Berlin, the Bandung Institute of Technology. The result is a Kopi Luwak that is not dependent on animals. They have developed a microbial fermentation technology inspired by naturally occurring microbes found in civets. These microbes are used to inoculate and ferment the coffee cherries.

Kopi Luwak: Myth, Taste and Reality


Kopi Luwak originated by chance. Wild civets ate ripe coffee cherries, digested the pulp, and excreted the beans. Enzymes and microorganisms in their digestive tract altered the structure of the beans: bitter substances were broken down, proteins were partially broken down, and the resulting coffee profile became softer, rounder, and more complex.
But with rising demand, this curiosity transformed into an industry. Shady coffee farmers kept civets in cages and fed them exclusively coffee cherries. Most Kopi Luwak coffees available today come from caged animals, with massive consequences for animal welfare and quality. Paradoxically, the taste also suffers: stress, poor selection, and unhygienic conditions often result in flat or defective coffees.


The key insight for Catur Coffee:
The flavor is not created by the animal – but by the fermentation process.

The idea behind Java Loa Luwak Centered Fermentation


Catur Coffee posed a central question: What if the positive effects of Luwak fermentation could be reproduced in a targeted, controlled manner and without animals?
The answer to this was Luwak Centered Fermentation – an approach in which fermentation is not understood as a side effect, but as a deliberately designed core process.
“Centered” means two things:

  1. Fermentation is central to quality development.
  2. Each step is precisely controlled using sensors, microbiology, and timing.
Java Loa Luwak Centered Brewers Series

The development of the fermentation base


Perhaps the most exciting aspect of this coffee lies invisibly beneath the surface: in the development of its fermentation base. This is achieved, for example, through yeast fungi of the genus Kluyveromyces, which the researchers discovered during their investigations.

Selection of raw beans


The base consists exclusively of high-quality Arabica beans from Java, selected according to ripeness, density, and sugar content. These factors are crucial, as they determine how well the bean responds to enzymatic processes.
Only fully ripe cherries provide enough natural sugars and amino acids to enable the desired depth and sweetness in the final profile.

Microorganisms instead of digestive tract


Instead of relying on the random microcosm of an animal's gut, Catur Coffee works with specifically selected microorganisms. These are based on the enzymes and bacteria that were originally active in the digestive system of the civet cat.
The fermentation culture is:

  • stably bred
  • regularly checked using sensors
  • continuously developed

This creates a reproducible fermentation base that enables consistently high quality – a crucial advantage over classic Kopi Luwak.

Time, temperature and oxygen


Another key lies in the precise control of environmental conditions. Temperature, pH, oxygen supply, and fermentation duration are precisely defined. While conventional fermentation often varies between 12 and 48 hours, centered fermentation takes place in several controlled phases. Each phase fulfills a specific function:

  • Breakdown of bitter substances
  • Protein modification
  • Development of soft, sweet aroma components


The result is not over-fermentation, but sensory balance.

Java Loa Brewers Series Wild Coffee Kopi Luwak

Taste: Familiar, elegant and exceptionally clear


In the cup, the Java Loa Luwak impressively demonstrates why Kopi Luwak once became famous – and why this approach is in no way inferior.

Soft body


Even the first sip reveals a remarkable texture. The body is full, but never heavy. Instead of being oily or dull, it feels velvety and creamy, almost silky on the tongue. This softness is a direct result of the controlled protein breakdown during fermentation. One of the most striking characteristics of this coffee is its exceptionally low bitterness. Even with longer extractions, the flavor remains stable and pleasant. Bitterness has been deliberately reduced without sacrificing the coffee's structure or depth. In our roast, the aroma profile is dominated by pineapple, blueberry, and acacia honey, along with the chocolatey and nutty notes always present in coffee. These aromas never seem artificial, but rather deeply integrated – a sign of successful fermentation and a clean roast.

Long, smooth finish


The aftertaste is long, warm, and completely free of astringent notes. Instead of an abrupt end, a calm, balanced finish lingers, inviting another sip.

Java Loa Wild Coffee Roastery Brewers Series Orea V4

Recipe recommendation for the Java Loa from Wildkaffee


Here's how to prepare our roasted Java Loa Luwak Centered Fermentation in a hand filter – the recipe was developed by our man in Vienna, World Brewers Cup winner 2024 Martin Wölfl.
You will need:

  • 16 g coffee
  • 260 ml of 93 °C hot water
  • You grind the coffee to 620 microns (micrometers).

For the preparation, Martin used an Orea V4 and, in the final step, also a Melodrip and Kalita filter paper. Of course, you can simply use your existing equipment and don't need to buy everything new.

  1. Pour in 60 ml in 00:00 minutes
  2. Pour 160 ml in 00:40 minutes (slowly and constantly, initially in circular motions, then only in the middle)
  3. Pour 260 ml for 1:30 minutes (the last step includes Melodrip)
  4. Brewing time: 2:15 minutes


Of course, you're welcome to experiment with this recipe and change the brewing phases to see how the coffee behaves and how the taste changes. This way, you'll learn something and perhaps find a recipe you like even better.

Pleasure without moral conflict


What makes this coffee truly special is not just its taste – but the feeling of being able to enjoy it with a clear conscience, as no animals are used in its production.

Java Loa Luwak Centered Fermentation stands for:

  • Completely cruelty-free production
  • full transparency in production
  • sustainable processing at the origin level
  • fair cooperation with local producers


He demonstrates that true luxury today no longer arises from exclusivity at any price, but from knowledge, responsibility and craftsmanship.

Conclusion: The evolution of a legend


Catur Coffee 's Java Loa Luwak Centered Fermentation is not a replacement for Kopi Luwak – it is its logical evolution. It preserves what once made this coffee so special: smoothness, complexity, elegance, and delicate aromas. At the same time, it departs from everything that is no longer considered contemporary.
For all those who love exceptional coffee – and don't want to compromise – this coffee is a clear statement: Legendary taste doesn't need animal suffering.

FAQ Java Loa Luwak Centered Fermentation

Is Java Loa a genuine Kopi Luwak?

No. Java Loa is not a classic Kopi Luwak, as no civet cats are used in its production. However, its flavor is specifically modeled on the original Kopi Luwak, reproducing its characteristic mildness and elegance through controlled microbial fermentation, without the exploitation of animals.
How is the Kopi Luwak-like taste achieved without animals?

The distinctive flavor doesn't come from the animal itself, but from fermentation processes that originally occur in the civet cat's digestive tract. Catur Coffee uses a scientifically developed Luwak Centered Fermentation process, in which selected microorganisms – inspired by natural microbes from the civet cat's digestive tract – are specifically introduced and precisely controlled.
How does Java Loa differ from traditional Kopi Luwak?

The coffee is produced entirely without animal suffering, resulting in controlled and reproducible quality. Furthermore, there is full transparency in its production: while classic Kopi Luwak often comes from caged hens and exhibits highly variable quality, Java Loa consistently delivers a clean, balanced flavor profile.
What does Java Loa Luwak Centered Fermentation taste like?

The coffee is characterized by a very smooth, velvety body, extremely low bitterness, and clear aromas of pineapple, blueberry, and acacia honey. The finish is long, rounded, and free of astringent notes.

This way to Java Loa Luwak