Sounds like something I can do at home myself then.
I don't know about $120/lb coffee, but it's not that hard to find pretty expensive coffee. "Hula Daddy" Kona Coffee runs up to $90/lb, depending on the type:
http://www.huladaddy.com/catalog-coffee
And currently, Starbucks has a coffee going for nearly $80/lb ($40 for an 8.8-ounce bag):
http://store.starbucks.com/coffee/starbucks-reserve-coffee/
(I've noticed that Kopi Luwak really doesn't seem to show up on the radar of most coffee snobs, despite the claims of the sellers, which has always made me suspicious of it. Also, it's a lot more than $120/lb; it's not uncommon to find it going for over $300/lb.)
That being said, $100+/lb coffees are pure wankery. If people want to spend their money that way, so be it. But just because something is rare or expensive doesn't make it actually taste better.
Source: am coffee snob
Regarding robusta- first crack tends to be hard to hear, which can mess up your roast if you aren't careful. My subjective recommendation is to use them for ~10% of your total bean bill. Crema for days when you pull shots, great earthy flavor. Pairs really well with Sumatran beans.
Tldr: ask your local roaster for some or ask who their supplier is.
They have in depth reviews of all coffees. I've bought from them for years.
Once humans found this out, now civets are kept in cavity and fed just coffee berries (i.e., they have no choice, just eat whatever is put in from of them). Natually, the beans that come out will be no different than average coffee beans. Yes, there's this whole "civet digestive enzymes" part, but that plays a negligible role IMHO.
and typically abuse these poor animals in the process [1]
[1] https://www.theguardian.com/lifeandstyle/wordofmouth/2013/se...