Doi Chaang Coffee
Doi Chaang Wild Civet Coffee
|Roaster Location:||Calgary, Alberta, Canada|
|Coffee Origin:||Northern Thailand.|
|Review Date:||June 2009|
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.
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.
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This review originally appeared in the June, 2009 tasting report: Animal-Processed Coffees: The Latest Contender