Bali’s orig­i­nal pro­duce and where to find it

Bali & Beyond - - TEAM TALK - By Joseph Wang

Bali has so much more than meets the eye. The is­land is not only about tra­di­tions, sun­sets, and par­ties but is also home to some of the rarest pro­duce in In­done­sia, if not the world. For all the true food­ies out there, get ready as we present a spe­cial bucket list for you to check out when you are on the is­land.


Con­sid­ered the cham­pagne of cof­fee, kopi luwak or the civet cof­fee is one of the most cov­eted drinks in the world with a price of more than US$ 250/100 grams. The cof­fee is sourced from a civet, a small mam­mal that wan­ders around a cof­fee plan­ta­tion and se­lects only the finest cof­fee cher­ries to eat for snacks. How­ever, it can’t di­gest the cof­fee stones and will soon ex­crete them out – this is when its anal glands im­part an elu­sive musky smooth­ness to the “roasted” cof­fee.

To­day, many va­ri­eties of civet cof­fee are cul­ti­vated on civet cof­fee farms. This prac­tice, how­ever, is highly crit­i­cized as the civets are caged and only fed with cof­fee beans, which is not their proper diet. But there are some cof­fee roast­ers who only use 100 per­cent wild civet cof­fee, sourced di­rectly from some cof­fee farm­ers in Bali. And it is not dif­fi­cult to dif­fer­en­ti­ate the kopi luwak from wild and caged civets – their fe­ces show what the an­i­mals have been eat­ing in ad­di­tion to cof­fee cher­ries. The lim­ited amount of farm­ers who can sub­mit wild cof­fee civets each month also helps main­tain au­then­tic­ity.

To en­joy the most ex­pen­sive cof­fee in the world at its best, sourced from wild civets, you can go to Du­lang at The St. Regis Bali Re­sort. Af­ter in­dulging in some In­done­sian dishes through the restau­rant’s sig­na­ture ri­jsttafel din­ner or rice ta­ble, a cup of civet cof­fee is surely a won­der­ful clo­sure to your din­ing ex­pe­ri­ence. Du­lang The St. Regis Bali Re­sort ITDC Lot S6, Nusa Dua (0361) 847-8111 www.streg­is­

Ex­pe­ri­ence kopi luwak with beans sourced from wild civets at Du­lang at The St. Regis Re­sort Bali.

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