Internationally, the term is often shorthand for Kopi Luwak. This is a rare, expensive specialty coffee made from partially digested coffee cherries that have been eaten and excreted by the Asian palm civet. The natural fermentation in the civet's digestive tract is said to reduce bitterness, producing an incredibly smooth coffee

Product Description:

• The Beans: Standard Western coffee typically uses Arabica beans, which yield a smoother, more acidic, and fruity profile. Kopi uses Robusta beans, which are known for a bolder, more bitter taste and a much higher caffeine content.
• The Roasting Process: While global coffee beans are usually roasted "clean," traditional kopi beans are wok-roasted with margarine (or lard) and sugar. This caramelizes the beans, giving them a distinct, smoky, and richer flavor profile
• The Brew: Western coffee is often brewed using pressure (like an espresso machine) or paper filters. Kopi is brewed by pouring boiling water over grounds in a tall pot fitted with a cotton cloth filter (a "sock"), which creates a much thicker, heavier-bodied brew.
• Serving Styles: While Western coffee often utilizes fresh cow's milk or plant-based alternatives, traditional kopi is most famously served with thick, sweet condensed milk or evaporated milk.