Our Story
A Promise Kept in the Highlands
It began with a caged civet in Bali and the feeling that something was badly wrong. It ended in the Gayo Highlands, with farmers who had been doing it properly all along.
2026 Harvest · In Stock
The World's Rarest Coffee
100% wild Kopi Luwak, chosen by free-roaming civets in Sumatra’s Gayo Highlands, gathered by hand from the forest floor and sealed where it grows.
Discover
- Free UK delivery
- Wild-foraged, never caged
- Sealed at the farms in Gayo
- Halal & Kosher certified
2026 Harvest
The Collection
Wild Kopi Luwak is our flagship, and always will be. Alongside it, from time to time, we release a rare limited edition. The current one is The Vintner.
Our Flagship
Wild Kopi Luwak
The coffee we exist for: chosen by wild civets, gathered by hand, roasted and sealed in the Gayo Highlands. Always at the heart of our collection, in two sizes.
Limited Edition
The Limited Editions
From time to time we release a rare coffee in small quantities, chosen for something remarkable in the cup. When an edition sells out, it may not return.
Hear about the next editionGift Set
The Pair
Our flagship wild Kopi Luwak and the current limited edition, together: a tasting of opposites, and our favourite gift.
The Distinction That Matters
Tracked, Never Trapped
Kopi Luwak carries a shadow, and it is deserved. As demand outgrew anything wild animals could supply, much of what is sold today came to be produced by civets kept in cages and fed coffee cherries. It is a serious welfare failure — and it destroys the very thing that made the coffee remarkable. A civet that cannot choose cannot select, and selection is the whole art of Kopi Luwak.
Ours is wild-foraged, without exception. The civets are never caged, never fed, never handled; we simply read the forest for what they leave behind. And you need not take our word for it: on our Origin Journey, guests walk that forest with the collectors and see it for themselves.
Wild vs CagedField Evidence
Found Where They Left It
No cages and no feeding pens: only what a wild civet leaves on the forest floor, photographed by our collectors where they found it.
Phone photographs from our collectors. Not staged, not retouched.
Start Here
What Is Kopi Luwak?
In the forests of Sumatra, wild civets seek out and eat only the ripest coffee cherries. Natural enzymes ferment the beans as they pass through, breaking down the compounds that make coffee bitter. The beans themselves are never digested — they are left on the forest floor, gathered by hand, washed, sun-dried and roasted.
The cup that results is unlike any other: velvet-bodied and strikingly low in acidity, with dark cocoa, caramel and a quiet warmth. It cannot be manufactured, and it cannot be hurried.
The Complete Guide
From the Jungle's Edge
Five Stages, All by Hand
No factory touches this coffee. It passes through two pairs of hands: the farmers’, and then yours.
The Civet Chooses
Wild civets roam the forest edge at night and take only the ripest cherries. Nature does the grading, more finely than any machine.
Natural Fermentation
Enzymes ferment the beans in transit, breaking down the proteins responsible for bitterness. This is the step that gives the cup its softness.
Gathered by Hand
Foragers walk the jungle's edge and lift the beans from the forest floor. Nothing is farmed, confined or fed.
Washed & Sun-Dried
Thoroughly cleaned, then dried on raised beds in the highland sun and sorted bean by bean.
Roasted & Sealed
Roasted in small batches the traditional Gayo way, then weighed, filled and sealed at the farm in a one-way valve pouch.
The 2026 Harvest
What We Can Actually Tell You
There is no certification body for wild Kopi Luwak anywhere in the world. So instead of a badge, here is precisely what we know about the coffee in your bag.
- Origin
- Gayo Highlands, Aceh, Sumatra
- Altitude
- 1,400–1,600m
- Varietal
- Gayo Arabica
- Collection
- Wild-foraged, forest floor
- Processing
- Washed & sun-dried on raised beds
- Roast
- Medium, small batch, at origin
- Packed
- Sealed at the farm, one-way valve
- Form
- Whole roasted beans
Supporting evidence varies by release. The fullest evidence is the forest itself, which is why we invite you to see it on our Origin Journey.
How we trace itIn the Cup
What Drinkers Say
Allan J.
Your 100% wild kopi luwak coffee is by far the best coffee I have ever tasted. Congratulations and wishing you all the success with this offering....
Rachel T.
Genuinely unlike any coffee I have had
I was sceptical at the price, and I was wrong. It is extraordinarily smooth with almost no bitterness at all — dark chocolate and caramel, and it keeps changing as it cools. I made it in a cafetière and drank it black as suggested. The 50g was exactly the right way to try it.
Reviews on Amazon.co.uk
Ian S.
Unique and outstanding coffee
This beautiful coffee somehow tastes like coffee while also tasting (and smelling) like red wine. It's an astonishing sensation, and honestly one of the best coffees I've ever tasted. Everything else takes bland after this.
You don't get much for your money in terms of quantity, but the quality is something else.
I love this black, and don't think it would work well with milk.
The coffee comes in a classy, resealable bag that works very well. The beans grind easily and I'll definitely treat myself to another bag of this soon.
JF
Quite a dry bean, nice aroma and, I expect, an acquired taste
This is a nice coffee but not overly to my taste. To summarise,
- aroma - intense cherry, hits you as you open the packaging and continues
- the beans are well roasted with little oil residue when grinding, gives a good aroma
- I ground the beans to an espresso grind in 1zpresso hand grinder without issue
- the extraction was via a Flair Manual Espresso machine and I then used a then used a Rancilio Silvia Espresso machines
There was a rich flavour maintained but there was an only a small crema 'head'. The taste was not unpleasant but it had no wine or strong coffee taste. I expect it would likely complement a quality plain chocolate or biscuit nicely.
Overall, not to my taste. Beans roasted to this level do tend to be an acquired taste and I prefer a less dry roast which preserves more of the oil in the bean. The pack size is good to be able to make a judgement before purchasing a larger pack size.
Steven W.
Very happy
Wonderful stuff.
Filmed on Location
Field Notes from Gayo
Our own footage from the Gayo Highlands, April 2025: beans sorted one by one beside the window, and the tarps folded on the drying yard.
4.76° N · 96.90° E · c. 1,470 m
Buying for Someone Else?
As a Gift
The world’s rarest coffee, with a story worth telling as you hand it over. Free tracked UK delivery; for a gift sent abroad, the recipient may be asked to pay import charges on arrival.
Gifting Guide
The Gayo Wild Circle
A Little Gold for Every Cup
Every order makes you a member. Or join free today, without buying, and keep the rewards for when you are ready.
- 10% off your first order
- A stamp card: 6 stamps earn a free Discovery
- A birthday treat: a free Vintner in your birthday month
Tracking, receipts and one-tap reorder live in your account too.
The Harvest Letter
First to Know
One short letter when a new harvest lands, when a new limited edition is released, when The Connoisseur returns, and when the forest has something worth telling. A few times a year, never more. Confirm your email and 10% off your first order is yours.