Civet coffee is the most rare, unique and highly coveted coffee available in the world. Civet coffee is made from coffee cherries that have been passed through the digestive system of a Civet, a cat-sized mammal that is 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 feast on only the ripest and sweetest coffee cherries when the fruit is at its peak, which ensures that only the best beans have been ingested. The farmers of Doi Chang Village 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 wild civet 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.

 

Doi Chaang Wild Thai Civet Coffee is made from the eliminated coffee beans of wild civets that freely roam through the natural habitat of Doi Chang Village. At no time are the civets caged and force fed coffee cherries by the farmers.

  

 

                                                              

 

 

“Delicious without any bitterness . . . this coffee is good.”

Jane Goodall, Conservationist

 

“Exquisite.”

David Suzuki, Environmentalist

 

“Honey, pear, nutty, more in the after-taste, deeper toastier, bitter-sweet 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