Interesting article, Victor, thanks for posting it.
I do remember it tasting like tea; I even wrote about that on this board at the time. I remember the beans being much lighter than the ones pictured in the article, but that all depends on the roasting, not the natural, excreted state of Kopi Luwak.
My reading at the time found some speculated not only about the natural fermentation of the digestive tract, but also that the civet would only eat the ripe beans. So instead of a mixed harvest of ripe, overripe, and green beans, the Kopi Luwak beans would consist soley of optimally ripe beans. Or so the story goes...
