Vietnam is one of the few countries in the world that can produce weasel coffee. With many years of production experience and being favored by nature, Vietnamese weasel coffee has a distinctive flavor and it is currently the most expensive coffee in the international market.
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- 1 What makes Vietnamese weasel coffee different?
- 2 General information about Vietnamese weasel coffee
- 3 FAQs about Vietnamese weasel coffee
What makes Vietnamese weasel coffee different?
There are about 200 types of weasels in the world, but there are only two varieties of them that eat coffee, which are Small Indian civets and Masked Palm civets. Vietnamese weasel coffee is produced only by Small Indian civets because only this type of weasel can create the most delicious products. The reason for this comes from the habits and biological characteristics of the two kinds of weasel. Adult Masked Palm civets have a large body and very strong jaws, so they will break the beans when eating the coffee berries, leading to the lack of intactness of the coffee beans after being discharged. Meanwhile, Small Indian civets only eat the most succulent coffee berries gently and swallow the beans. Because of that, they will create intact coffee beans with the best quality.
Besides using products from Small Indian civets, Vietnamese weasel coffee varieties also have a more delicious taste than others due to natural conditions and suitable soil. In Vietnam, weasel coffee is produced in the Central Highlands, with an annual output of about 200kg, and it is currently ranked the most expensive weasel coffee in the world.
General information about Vietnamese weasel coffee
Weasel coffee has appeared in Vietnam since the 19th century. With many years of experience in processing and enjoying, the quality of Vietnamese weasel coffee has gradually affirmed its position in the market. There is some general information you should know about Vietnamese weasel coffee, which is its origin, how it tastes, and the process of making these excellent coffee beans.
Origin of Vietnamese weasel coffee
In 1857 monks at a church in Ha Nam found that the soil and climate in Vietnam were suitable for growing coffee. Therefore, they decided to bring coffee varieties from Martinique Island and Guyana, where natural conditions are similar to Vietnam, to plant for the purpose of serving their coffee drinking habits. A few decades later, coffee was presented in Buon Ma Thuot when the French colonialists promoted a colonial exploitation policy.
- The lush green coffee plantations became habitats for wild animals, including Small Indian civets. During the harvest season, Small Indian civets sneak into the coffee plantations to forage, and the coffee berries have become an alluring food for them. Unlike Masked Palm civets, Small Indian civets only eat the flesh gently and swallow the beans.
- The Vietnamese farmers working in the plantations at that time saw that the ripe coffee cherries had all disappeared, and on the ground, they also discovered some coffee beans mixed with weasel feces that were stuck together. The farmers decided to collect those beans and took them home. After processing, they found that this new coffee was more delicious than regular coffee. They then actively collected these “poop coffee beans” and then those coffee beans became the input materials of Vietnamese weasel coffee.
The taste of Vietnamese weasel coffee
The unique aroma and taste of Vietnamese weasel coffee come from the digestion of coffee beans in the stomach of the weasel, as well as the influence of enzymes on the protein transformation of coffee beans, and the elimination of some acids. So, Vietnamese weasel coffee has a smooth taste, less sour than regular coffee; the aroma is also extraordinary, more pleasant, and gentler, blending different savours.
For some coffee connoisseurs, the flavour of Vietnamese weasel coffee is almost like a musty smell but seductive. The coffee taste is especially strong combined with the harmony between the faint sweetness of chocolate, caramel and the pleasant, elegant bitterness.
Vietnamese weasel coffee processing
After being collected, Vietnamese weasel coffee beans will go through rigorous and methodical processing steps.
Cleaning coffee beans
Vietnamese weasel coffee beans need to be cleaned carefully because at this stage, they are still mixed with feces. This step ensures that the beans do not have any stains or flavours from weasel droppings.
Drying coffee beans
Next, Vietnamese weasel coffee beans will be spread evenly in the sun to reduce the moisture content in the beans until they reach the required level, which is 10% – 12%. This stage also shows the experience of the processor because controlling the moisture exactly within the allowable level is not an easy task.
Splitting the parchment
The parchment layer is the part that is not fully digested by the weasel’s stomach, it helps the coffee beans not to be contaminated, isolated from the weasel’s feces. The Vietnamese weasel coffee beans are completely filtered through the shelling system, and the most intact and perfect beans will be selected.
Roasting coffee beans
In the processing stages of Vietnamese weasel coffee beans, roasting is the most decisive step to quality, aroma, and taste.
- Roasting Vietnamese weasel coffee is similar to regular coffee, but the level is just moderate, make sure that the special taste structure made by the weasel’s stomach will not be broken. This helps to preserve the inherent flavour of the coffee.
- Vietnamese weasel coffee beans need to be cooled quickly right after roasting and immediately vacuum-packed to retain the best aroma and flavour.
FAQs about Vietnamese weasel coffee
Here are some frequently asked questions about Vietnamese weasel coffee.
Why is Vietnamese weasel coffee more expensive than others?
The modest annual production and complex production process make Vietnamese weasel coffee price much more expensive than regular coffees. Vietnam’s Trung Nguyen weasel coffee is even more sophisticated. At the stage of separating the husk, instead of using a separator like usual, the Vietnamese weasel coffee beans after being cleaned, will be brought to the ground for 343 days for a natural-husking process.
Vietnamese experts have worked hard to research, and by the biological fermentation method, they have succeeded in simulating the process of brewing and fermenting coffee beans that takes place in the stomach of wild weasels. The difference in technology, meticulousness, and dedication have created unique values in each Vietnamese weasel coffee bean.
Is weasel coffee good for health?
The chemical reactions inside the weasel’s stomach during digestion are factors that create the special flavour and the health benefits of weasel coffee.
- The enzymes in the weasel’s stomach will decrease the amount of caffeine and eliminate the protein particles in the coffee beans. The lower amount of caffeine and protein makes Vietnamese weasel coffee healthier than regular coffee products.
- Two cups of Vietnamese weasel coffee per day will help improve the risk of cancer, especially liver cancer, skin cancer, or cervical cancer.
Please visit the website of K-Agriculture to experience more types of Vietnamese coffee.
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