Doi Chaang Wild Thai Civet Coffee is made from coffee cherries that have been passed through the digestive system of a civet, a cat-sized mammal found in Southeast Asia and Southern China. A unique combination of enzymes in the civets’ stomach enhances the coffee’s flavour by breaking down the proteins that typically give the coffee its bitter taste.
When swallowed, the inner beans will pass through the civets’ system undigested. Once eliminated, the coffee beans are still covered in some inner layers of the cherry and must be further processed to extract the coffee bean prior to roasting.
The wild civets will eat only the sweetest coffee cherries when the fruit is at its peak. The farmers of Doi Chang Village then gather the civet processed?coffee beans from the forest floor, flush the coffee beans from the remaining layers of fruit, sun dry and hand select only the finest coffee beans.
Excellent taste – ideal for that afternoon refreshing cup of coffee with a small French pastry. The balance and aroma are remarkable. Congratulations on bringing such an incredibly high quality product to the market – a true “gem” has been discovered. I am privileged to have been part of the first west coast cupping!”
David Long – CEO Terminal City Club of Vancouver
“I have been fortunate to attend a recent cupping of Doi Chaang Thai Civet coffee and found its complexity and well rounded flavors to be both exciting and thought provoking. Bright notes of acidity, honey and dark green tropical foliage were evident and the roast was delicate in flavor. This coffee is simply put the perfect afternoon or evening accompaniment to a table of sweets and good conversation.”
Jason Lloyd – Executive Chef of The Terminal City Club of Vancouver
“The Doi Chaang “Cat-Scat” civet coffee struck me as rich and nutty with a smooth, honey finish highlighted by floral notes. Similar in smoothness to low- acid coffees but still with full body and depth.”
John Gilchrist, Calgary food and restaurant writer
“Honey, pear, nutty, more in the aftertaste, deeper toastier, bittersweet chocolate (nicest coffee ever consumed black) nuances, mellow. No lingering bitterness, new taste with each sip. Body has a total dimension; the difference in the body is a lingering affect. All over the inside of the mouth without any bitterness.
Jason Thede, Executive Chef of The York Club
“Delicious without any bitterness…this coffee is good.”
Jane Goodall, Conservationist
“Nice complex flavous…suprisingly bright with a distinctive yet subtle earthiness that covers the tongue with a pleasant texture. Citrus flavour with light honey or floral tones. Long lasting-lingering aftertaste.”
Jamie Kennedy, Gilead Bistro
Spat Wild Civet Coffee – “Warm and roasty, back of the throat acidity. Roasted coconut flavour. A full round taste that hits all points”.
Passed Wild Civet Coffee – “Fruity flavour mixed with traditional coffee taste. Aroma has more acidity in the Pass coffee compared to the Spit. Flavour runs right down the centre of the mouth with a very interesting character. Upfront acidity is slightly overwhelming at first…very pleasing finish.”
Sheryl Kirby & Greg Clow, Co-Publishers TasteTO.com