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The origin of civet coffee is motivated by the history of coffee cultivation in Indonesia. At the beginning of the 18th century, the Dutch opened commercial plantations in their colonies in the Dutch East Indies, mainly on the islands of Java and Sumatra. One of them is an Arabica coffee plantation with seeds imported from Yemen. During the era of “Forced Cultivation” or Cultuurstelsel (1830—1870), the Dutch forbade native plantation workers from picking coffee berries for personal consumption, but local people wanted to try the famous coffee drink. Then the plantation worker finally discovered that there was a kind of ferret that liked to eat coffee, but only the flesh was digested, the epidermis and the coffee beans were intact and undigested. The coffee beans in the civet droppings are then picked up, washed, roasted, ground, then brewed with hot water to create civet coffee. The news about the enjoyment of this aromatic coffee finally reached the Dutch owners of the plantations, so this coffee became a favorite of the Dutch rich. Due to its rarity and the unusual manufacturing process, luwak coffee has been an expensive coffee since colonial times
The mongoose, or in its full name the mongoose civet, loves to find fruit that is quite good and ripe, including coffee fruit as food. With its sensitive sense of smell, the mongoose will choose really ripe coffee cherries as food, and afterwards, the coffee beans that are still protected by hard skin and not digested will come out with the civet droppings. This happens because the mongoose has a simple digestive system, so hard foods like coffee beans are not digested. Civet coffee beans like this, in the past until now are often hunted by coffee farmers, because they are believed to come from the best coffee beans and have been naturally fermented in the civet digestive system. The aroma and taste of civet coffee feels special and perfect among coffee fans and connoisseurs around the world.