The Story of Vietnamese Weasel Coffee

Vietnamese Coffee Exporter
The Story of Vietnamese Weasel Coffee
Weasel coffee (ca phe cut chon) – Every year, the globe harvests tens of millions of tons of raw coffee berries. Yet, weasels only consume about 700kg of raw materials for natural weasel coffee beans (not artificial or semi-artificial).
Only 300g of finished coffee is produced per kilogram: Ferrets are thought to have only approximately 200 kilograms of green coffee each year around the world. Only weasel coffee materials are natural. Only the essence of weasel coffee can be gathered, which is different from the weasel raw materials widely available in Dak Lak provinces., Gia Lai, Lam Dong… for fake weasel coffee.

Vietnam weasel coffee cart

When presented with a cup of weasel poop coffee, most people are understandably skeptical, expecting the flavor to be… earthy. That, however, is not the case.

The cherries are partially fermented in the civet’s digestive tract, modifying their chemical composition. The result is a cup of smooth, rich coffee with overtones of cocoa and salted caramel.

The Story of Vietnamese Weasel Coffee

The coffee beans are collected from the weasel droppings, but the final product has been cleaned and processed. So there is no poop in your cup of coffee, which is a good start to consider should you try weasel coffee in Vietnam.

Making normal beans is a simple technique. Vietnamese coffee is made by hand-picking ripe coffee cherries, washing them to remove dirt, and removing any poor cherries (dried, small pip, unripe). The pips are removed from the flesh of the eligible cherries in grinders, and the beans are fermented in tanks for 24 to 36 hours. They will then be dried on racks in a house, protected from the sun, rain, and insects, and roasted until a dark brown hue has developed.

There are coffee-loving “Civets” tea

According to published papers (author Thu Hoa), many different types of mink can be found in Indonesia, the Philippines, Vietnam, and southern China. Carnivores make up the majority of these weasels.

Only ferrets in Buon Ma Thuot, Vietnam, and Indonesia enjoy eating fruit, with the most luscious, ripe coffee berries topping the list. The weasel feeds at a unique time, from 10 a.m. to 0 p.m., the ideal time for all species.

The digestive system flavor coffees

The coffee fruit has a thin skin, relatively thick flesh, rice husk, silk–seed (kernel) layer from the outside. However, weasels prefer thick meat since it has a sweet taste. They scratch the seed’s delicate outer shell before swallowing it completely.

The thrilling voyage of coffee beans begins there, bringing to coffee aficionados a product called weasel coffee that captivates and arouses the urge for exploration in those who have ever had the pleasure to experience it. Investigate the natural world’s marvels.

The Story of Vietnamese Weasel Coffee

According to Professor Massimo Marcone’s (University of Guelph, Canada) research, enzymes (digestive enzymes) and microorganisms penetrate the husk in the process of digesting coffee beans that are swallowed into the belly of the mink., penetrate inside the coffee bean, and directly affects and cuts the structure of proteins to create more than 800 molecules of aroma (aroma), creating sugars and increasing small flavor molecules.

This is why the flavor of the beans and coffee has been altered to make a unique taste of weasel coffee with an intense and seductive perfume.

“Weasel dung” is popular among some people

When the ferret’s food has been digested and catabolized, the coffee bean in the ferret’s stomach has come to an end and will return to nature. Common beans have evolved into valuable raw coffee with a distinct flavor profile that entices coffee enthusiasts.

“There was still a lot of old forest land around Buon Ma Thuot town, and this was a fairly safe spot to reside for ferrets” – “After each harvest in early spring, ethnic people often gather Vietnam weasel coffee under the trees,” according to Mr. Tu Yen (his father’s generation worked for a French coffee plantation owner in Buon Ma Thuot town). A large tree on the forest’s edge The weight of each stump might range from one to several pounds. Coffee husks appear to be relatively clean and brilliant. People drink this coffee, give it as gifts, and sell it.”

Although the quality of coffee beans has improved after passing through the stomachs of civets, it has not improved significantly. In general, it keeps some of the pure coffee flavors, and if you pay attention, you can tell the difference. Many individuals, however, drink this coffee for its “class” rather than its taste.