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This roast produces an elegantly smooth cup with floral undertones that are quite pronounced in the aroma. There is a detectable macadamia nut presence, while the finish is clean with a hint of tanginess on the sides of the tongue. Doi chaang wild civet coffee beans receive a medium-light roast to maintain the unique, complex flavors that develop while the coffee cherries interact with the civet's digestive system.
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French Press: Coarse grind 50 g. of beans just before use Pour ground beans into a 4-cup French Press, fill with fresh, filtered water heated to 200°F (just off a rolling boil)Let brew for four minutes, then serve! Pour over: Heat fresh, filtered water in a kettle to 200°F (just off a rolling boil) Grind 50 g. of beans to medium-fine ground Using a slow-pour kettle, pour heated water over a cone dripper and enjoy!
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