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For those unfamiliar, “Cat Poo Chino” is a playful term for Kopi Luwak, or civet coffee. This rare brew is made from beans eaten and naturally fermented by a civet (a small jungle animal), which gives it an extraordinary flavor. Our driver also mentioned that this wasn’t just a coffee-tasting stop; it’s a beautiful spot deep in the jungle where we could see the coffee plants and learn about the entire production process, from plant to cup. While we’re not big coffee drinkers, we couldn’t pass up the chance to experience something so unique. So, with our adventurous spirits high, we were all set to dive into Bali’s coffee culture!
Cat Poo Chino, or Kopi Luwak, is located at Satria Coffee Plantation in Ubud, Gianyar Regency, Bali, Indonesia. It’s open every day from 9 am to 6 pm. The plantation is about an hour from Bali’s airport, but if you’re already in Ubud, it’s just a quick 15-minute drive from Tegenungan Waterfall —another fantastic spot to visit.
It’s also only 15 minutes from the Sacred Monkey Forest Sanctuary, another must-see in Ubud that we’ve covered in a separate post.
Say Hello to the Cute Civet 🐈: The Secret Behind Exotic Coffee
Meet the civet cat—a jungle animal known for its unique role in producing the world-famous Kopi Luwak coffee! Despite their wild origins, civet cats can be quite adorable and calm, especially when accustomed to visitors. When we met him, he was peacefully lounging and seemed to enjoy gentle attention, showing off his curious yet relaxed nature. He was quiet and calm, even allowing us to give him a gentle hug. As he hung out with visitors, he made the experience unforgettable, letting us get a close-up look at this rare and fascinating creature who helps create one of the world’s most unique coffees.
From 💩 to World-Famous Kopi Luwak Coffee
Our journey into the world of Luwak coffee, also known as Kopi Luwak, was a fascinating experience that revealed how this unique brew is crafted from jungle cherries to a world-famous delight. Here’s how it all unfolded for us:
Growing in the Jungle Garden: It all began on lush, tropical coffee plantations, where we were greeted by vibrant rows of coffee trees heavy with ripe cherries, just waiting to be harvested. Seeing these plantations for the first time was breathtaking, and we couldn’t help but feel excitement in the air as we explored the beautiful landscape filled with the rich aroma of coffee.
Feeding the Civet: As we wandered through the plantation, we encountered the adorable civet cat, a charming little creature that roams freely among the coffee trees. We learned that the civet has a natural instinct to select only the ripest cherries, which it eagerly consumes. Watching this cute animal enjoy its meal was a highlight, knowing it plays such a crucial role in creating the unique qualities of Luwak coffee.
Fermentation in the Stomach: Once the civet devours the cherries, they begin to ferment in its stomach. We discovered that the enzymes in the civet’s digestive system break down the proteins in the beans, reducing bitterness and enhancing their smooth flavor. This fascinating process truly added to the allure of Kopi Luwak.
Poop Collection: After digestion, the civet leaves behind its droppings, which contain the partially fermented coffee beans. We were surprised to see designated spots around the plantation where the civets naturally go, making it easy for farmers to collect these precious beans without disturbing the animals.
Washing and Drying: The beans are then carefully washed to remove any residue and laid out to dry under the sun. We observed some of these beans drying, lined up in the sun and waiting for the next steps. This natural drying process plays a vital role in intensifying the beans’ unique, earthy flavor.
Roasting: After drying, the beans are roasted at specific temperatures and times to lock in their rich taste. We learned that roasting is an art, with variations from light to dark depending on the desired flavor profile. The anticipation of tasting the final product was palpable as we watched this step unfold.
Final Touches and Branding: Finally, the roasted beans are packaged and branded as Kopi Luwak, ready for sale as a rare and luxurious coffee product.
The result of this entire journey is a cup of coffee like no other—rich, smooth, and subtly complex in flavor. It’s an experience that has truly intrigued coffee lovers worldwide, and we were thrilled to be a part of it.
From Roasting to Grinding: Our Hands-On Journey with Kopi Luwak Coffee
It was amazing to participate in the roasting and grinding of the beans! The roasting process was particularly fascinating, done over a natural fire using wood, which added a rustic charm to the experience. We learned that the roasting took about 15 to 20 minutes over a low fire, allowing the flavors to develop perfectly. Once the beans were roasted to our liking, we got to grind them ourselves to a powdery consistency. It was such a fun and hands-on experience, transforming the roasted beans into something we could savor in our coffee. Being involved in every step made us appreciate the process even more!
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Exploring Bali’s Jungle Plantation Before Our Kopi Luwak Tasting
Once the roasting and grinding were complete, we had some time to explore the beautiful jungle plantation and take pictures before heading to taste the coffee. The scenery was absolutely stunning, with lush greenery surrounding us and plenty of Instagram-worthy props for capturing memorable moments. However, it’s important to keep in mind that the lines for photos can get quite long. We recommend planning your visit for the afternoon, as we were there in the morning and encountered many people. Allowing some extra time will ensure you can fully enjoy the experience without feeling rushed!
A Unique Coffee & Tea Tasting Experience
As you already know, we’re not coffee drinkers, but we couldn’t resist the chance to try the world’s most famous coffee—especially since it was prepared right in front of us! So, how did it taste? It was surprisingly smooth, with a rich, earthy flavor that leaned a bit towards the savory side, almost like a hint of curry. There were also subtle fruity notes, and even a taste that reminded us of chocolate. It’s hard to describe, but we’re glad we had the chance to experience it straight from the source at the coffee plantation.
We also had the chance to sample 12 other products, including teas made right at the plantation. Each tea had a unique taste, and as tea lovers, we enjoyed every sip. We even picked up some lemongrass tea to take with us for the journey! The brown rice tea stood out with its intriguing flavor—it was unlike anything we’d tried before. The experience of tasting coffee, chocolate, and tea made for a truly enjoyable and educational visit. Overall, it was a memorable day filled with new flavors and insights into how these products are made.
