"Excellent taste - ideal for that afternoon refreshing cup of coffee with a small French pastry. The balance and aroma are remarkable. Congratulations on bringing such an incredibly high quality product to the market - a true "gem" has been discovered. I am privileged to have been part of the first west coast cupping!"

David Long - CEO Terminal City Club of Vancouver

"I have been fortunate to attend a recent cupping of Doi Chaang Thai Civet coffee and found its complexity and well rounded flavors to be both exciting and thought provoking. Bright notes of acidity, honey and dark green tropical foliage were evident and the roast was delicate in flavor. This coffee is simply put the perfect afternoon or evening accompaniment to a table of sweets and good conversation."

Jason Lloyd - Executive Chef of The Terminal City Club of Vancouver

"The Doi Chaang "Cat-Scat" civet coffee struck me as rich and nutty with a smooth, honey finish highlighted by floral notes. Similar in smoothness to low-acid coffees but still with full body and depth."

John Gilchrist, Calgary food and restaurant writer

 "Honey, pear, nutty, more in the aftertaste, deeper toastier, bittersweet 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

"Kopi Luak Coffee has gained its notoriety for good reason. Once I experienced Doi Chaang wild civet coffee's mellow earthy flavour paired with notes of chocolate and honey it was pure indulgence. The coffee is smooth without a trace of the usual bitterness. Not only is it roasted locally and a responsible choice for the environment, but it's a truly delicious cup of coffee."
Jas Athwal, Urban Fare Shangri-La

  
"Very mild, toasted nut, very smooth, very nice acidity - higher than average almost wicked ph at first. Mouth tingling gentle caramel. Gentle and delicate flavours, subtle but complex - perfectly delicate. Very particular flavour in the coffee that does not diminish. This is a very old world taste in wine."
Clarie Tansey - Food Editor, Canadian House & Home Magazine

When I first told my java loving friends about a coffee excreted from the back end of a wild cat they were unconvinced. So one summer afternoon with a brilliant rapacious sun overhead, I set up a backyard tasting of Doi Chaang Civet Coffee to be served with lunch alongside various local comestibles. The coffee, freshly ground, was a big hit. Everyone praised the mild, toasty flavor with noticeably low-acidity and earthy undertones. The skeptical became vociferous admirers. As always, Doi Chaang has introduced another rock star coffee to the market.
Matthew Kadey, Canadian-based dietitian and food journalist 

Passed Wild Civet Coffee - "I am suprised by the richness and the creaminess of the coffee. Great acidity.... and the flavour keeps expanding in the mouth. This coffee is very good."

David Gale, Host of "lovin Spoonful"

Passed Wild Civet Coffee - "Very mild, toasted nut, very smooth, very nice acidity - higher than average almost wicked ph at first. Mouth tingling gentle caramel. Gentle and delicate flavours, subtle but complex - perfectly delicate. Very particular flavour in the coffee that does not diminish. This is a very old world taste in wine."

John Szabo, Canada's First Master Somelier 

"Delicious without any bitterness...this coffee is good."

Jane Goodall, Conservationist

"Nice complex flavous...suprisingly bright with a distinctive yet subtle earthiness that covers the tongue with a pleasant texture. Citrus flavour with light honey or floral tones. Long lasting-lingering aftertaste."

Jamie Kennedy, Gilead Bistro

Spat Wild Civet Coffee - "Warm and roasty, back of the throat acidity. Roasted coconut flavour. A full round taste that hits all points".

Passed Wild Civet Coffee - "Fruity flavour mixed with traditional coffee taste. Aroma has more acidity in the Pass coffee compared to the Spit. Flavour runs right down the centre of the mouth with a very interesting character. Upfront acidity is slightly overwhelming at first...very pleasing finish."
Sheryl Kirby & Greg Clow, Co-Publishers TasteTO.com

Spat Wild Civet Coffee- "Nice acidity, fills the mouth. Earthiness at the back of the mouth. Fruit and chocolate. Red fruit taste. Honey fruit taste".

Passed Wild Civet Coffee - "Mushroom. It has a distinctive flavour found in Asian cooking. An amazing sweetness with a savoury taste. Fills the entire mouth. Citrus and chocolaty at the end. Lemony clean after  taste without any bitterness."
Sasha Chapman, Food Writer

"Deep base note, bright lively nut, roasted hazelnut, rich earthy with undertones of herbal cardamon almost 'mer' like. The coffee has a volcanic minerality, resolved acidity and finish. Clear cut character that is very resolved - good symmetry of flavours. This coffee is interesting and particular."
Robert Jull, Owner of Vinefera Wine Services

 
"Round gentleness - beautiful bitterness. Toasted cereal nuttiness. Strong richness in the cup with BIG TIME complexity."
Chef Michael Stadtlander, Eigensinn Farms

"Exquisite."

David Suzuki, Environmentalist