Doi Chaang Wild Civet (Kopi Luwak) Coffee


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A coffee as unique (and wild) as it sounds. This roast produces an elegantly smooth cup with floral undertones. The finish is clean with a hint of lemony tanginess. If you are looking for a smooth, silky flavor, this one’s for you.
Notes: Macadamia nut, milk chocolate & lemon So what exactly is Wild Thai Civet Coffee? It’s as unique (and as wild) as it sounds… 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 civet’s 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 civet’s 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. The beans are sent directly from Doi Chang Village to Vancouver, British Columbia where Doi Chaang Coffee’s expert Roastmaster roasts the civet coffee in micro-lot batches to ensure the perfect taste profiles for Doi Chaang Wild Thai Civet Coffee.   50g tin