Introduction to the Production Process of Civet Coffee Through Educational Tourism at Kopi Luwak Cikole Bandung: Mengenal Proses Produksi Kopi Luwak Melalui Wisata Edukasi di Kopi Luwak Cikole Bandung

Rizky Eka Febriansah (Program Studi Manajemen, Universitas Muhammadiyah Sidoarjo)
Niza Fardila Kinanthi Ma’Arif (Program Studi Manajemen, Universitas Muhammadiyah Sidoarjo)
Novia Rahma Adelia (Program Studi Manajemen, Universitas Muhammadiyah Sidoarjo)

Procedia of Social Sciences and Humanities
Vol. 9 No. 1 (2026): International Conference of Fostering Sustainable Economic Growth and Innovatio

General Background Indonesia is renowned for its diverse coffee industry, which significantly contributes to agricultural commodities and local cultural lifestyles. Specific Background Civet coffee is globally recognized for its unique natural biological processing, yet few visitors thoroughly comprehend the complex processing mechanisms behind its distinct flavor. Knowledge Gap Although previous studies acknowledge natural biological processing, specific research evaluating how direct, interactive educational tourism explicitly enhances public comprehension of this complex process remains severely limited. Aims This study examines the civet coffee production process through educational tourism to understand its benefits in enhancing visitors' knowledge regarding the local coffee industry. Results The descriptive observation study reveals a systematic production sequence encompassing bean selection, natural animal digestion, washing, drying, specialized thermal processing, and packaging. The educational tourism program successfully translates these complex biological and technological steps into practical learning experiences for visitors. Furthermore, integrating production with interactive tourism directly introduces premium local commodities to diverse audiences while simultaneously expanding regional creative economic opportunities. Novelty Integrating biological production mechanisms with interactive experiential learning transforms a standard agricultural product into a comprehensive educational tourism commodity. Implications Regional tourism boards and agricultural producers should collaboratively expand educational tourism programs to strengthen local economic development and promote unique agricultural commodities. Highlights: The civet coffee production process involves systematic stages from bean selection to packaging. Educational tourism translates complex biological and technological processing steps into practical visitor learning experiences. Integrating production with interactive tourism expands regional creative economic opportunities and promotes local commodities. Keywords: Civet Coffee, Educational Tourism, Coffee Production, Local Agroindustry, Experiential Learning