Doi Chaang Wild Civet Coffee by Doi Chaang Coffee Review | CoffeeReview.com
90
Roast: Medium-Light Review Date: June 2009
Origin: Northern Thailand. Price: NA
 

Blind Assessment: Intriguing mid-tones throughout the profile: mainly a sort of orangy, floral citrus with a backgrounded complex simultaneously suggesting fresh earth, mushroom and decomposing leaves. All of this takes on a vaguely chocolaty tone in the finish. Gently smooth acidity, medium body.

Notes: Doi Chaang is a single-estate coffee produced by a northern Thailand hill tribe in the Golden Triangle mountains of Thailand and roasted in Alberta, Canada. The independent coffee growers receive over 50% of the profits of this unusual and pioneering venture. In addition to its excellent conventional arabica coffees, the cooperative members harvest about 200 pounds per year of a Thai version of the famous (or infamous) kopi luwak, the world's most expensive coffee, the beans of which are harvested from the feces of a species of wild civet that eats ripe coffee fruit. Visit www.doichaangcoffee.com or call 866-924-2264 for more information.

Who Should Drink It: Culinary adventurers who can afford the price of this exotic coffee and have tasted enough other coffees to appreciate its originality, an aroma/flavor complex both refreshingly pure yet richly suggestive of earth and decomposition.

AROMA:8
ACIDITY:8
BODY:7
FLAVOR:8
AFTERTASTE:8
AGTRON:49/80

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