Kopi luwak (civet coffee) is widely known as the most expensive coffee in the world. As quality is known, the popularity of kopi luwak also increases, which leads to the increasing demands for this coffee. Kopi luwak has high economic value due to its rarity, unique flavor. and a distinctive production process. An alternative for kopi luwak production is employing an in vitro fermentation to imitate the natural fermentation on the digestive system of civet. Fermentation is usually carried out by indigenous microflora, the existence of the microflora thought to have a role in civet coffee production. A type of bacteria suspected a role in the digestive tract is lactic acid bacteria (LAB). The study aims to identify LAB from the digestive tract of civet. The isolation of LAB was carried out by using MRS agar, and their characterization by phenotypic analysis. The results showed that the characteristic of LAB varied. Based on API analysis, the study successfully identified LAB, which are Pediococcus pentosaceus, Lactococcus lactis spp. lactis, Lactobacillus fructivorans, and Lactobacillus brevis. LAB with protease and pectinase activity might be used as a starter culture for the production of artificial kopi luwak. Hence, a further study related to their technical characteristics must be done to maintain kopi luwak availability.