Kopi luwak is produced from coffee cherries which eaten by luwak (Paradoxorus hermaphroditus), which then excreted together with its feces. The feces then clean washed, dried and processed as they should be. Due to its unique processing and flavor, kopi luwak considered as one of special coffee in the world. Studies on kopi luwak quality are definetely still limited. The aim of this study was to analyze chemical compounds and sensory profile of kopi luwak. The study has been done by collecting three samples of kopi luwak from the various farms in Bener Meriah, Aceh, Indonesia. The examined parameters were chemical compounds (sucrose, chlorogenic acid, caffein) and sensory profile (fragrance, flavour, aftertaste, body, acidity, balance, uniformity, clean cup, sweetness and overall). Chemical compounds examined by HPLC while sensory profile done by Q-grader followed SCAA standard. The result showed that kopi luwak has sugar content 5.09-7.70 %, caffein 1.19-1.24 % and chlorogenic acids 3.61-3.92 %. Kopi luwak has a fairly high cupping value, ranging from 83.75 to 84.75, categorized as specialty coffee. Moreover kopi luwak noted to have nutty, chocolatty, fishy, herby and wattery. Future study on other chemical compounds and their relation to sensory is highly recommended
Caffein, chlorogenic acid, cupping, kopi luwak
