Blind Assessment

Dominated by a woody note, but an engaging, quietly spicy woody note reminiscent perhaps of sassafras tea, complicated by hints of dark chocolate and a banana-like low-acid fruit. Soft, round acidity, lightly syrupy mouthfeel. Rich in the short finish, fades a bit in the long.

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 small quantities of two versions of the famous (or infamous) kopi luwak, the world’s most expensive coffee, the beans of which are “processed” by a species of wild civet that eats ripe coffee fruit. The version reviewed here is comprised of beans that the wild civets spit out after having eaten the fruit. Another version consists of beans that the civets have swallowed along with the fruit, and which are harvested from their feces. Visit www.doichaangcoffee.com or call 866-924-2264 for more information.

Who Should Drink It

Culinary adventurers who enjoy a quietly low-toned coffee with a distinctive (think herbal root beer) nuance.

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