Tour Itinerary : ( Adjustable ) Time : 8-10 hours ( Start 09.00am )

• Barong Dance ( the famous Balinese traditional dance , unique and classic )
• Batuan village temple ( the village temple at painter village )
• Ubud ( Monkey forest )
• Rice terrace ( in tegalalang )
• Batur Volcano ( the super active volcano in Bali island )
• Toya Bungkah Hot spring water ( enjoy hot spring water from the volcano )
• Visit Coffee Luwak /female and male Bali coffee  with traditional process maker
• Visit Gunung Kawi temple ( Temple carved on the rock and it nice river view )
• Back to hotel

Special promotion Rate / Price : IDR ; 390.000 / US$ 42 / car / day  ( 1- 7 person ) include : Nice vehicle full AC , fuels , English speaking driver , and parking fee ( Type of car : Avanza / Xenia / APV )

What need to bring ? Cash money , towel, changing cloths, sarong and camera.

• Special request for Toyota INNOVA with rate : IDR; 540.000 /US$ 60 / car / day
• Special request tour guide English, France, Japan,  and etc with extra cost US$ 25

Coffee Luwak are robusta or arabica coffee beans which have been consumed by and passed over the digestive pathway of the Indonesian civet cat (family of Viverridae). This procedure takes place on the islands of Sumatra, Java and Bali in the Indonesian Archipelago.

Coffee Luwak is considered one of the finest coffees available. The majority of commercial Indonesian Kopi Luwak (civet coffee) is from Java and Sumatra or Sulawesi, and made from Robusta beans; Tastes of Indonesia sources its Kopi Luwak exclusively from the high quality Arabica plantations and is therefore considered to be of superior quality to other varieties.

“Kopi” is the Indonesian word for coffee and “Luwak” is local name of this animal which consumes the raw red coffee ‘cherries’ as portion of its common diet. This animal eats a mixed dieting of insects, small mammals and fruits along with the softer outer part of the coffee cherry but does not digest the inner beans, instead passing them still covered in some inner layers of the cherry.

Locals then gather the beans — which come through the ‘animal stage’ fairly intact — and sell them on to dealers. It is believed that enzymes in the stomach of the civet add to the coffee’s flavour through fermentation of some type.

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