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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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.
What makes Vietnamese weasel coffee different
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.
Origin of Vietnamese weasel coffee
- 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.
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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.
The taste of Vietnamese weasel coffee
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.
Vietnamese weasel coffee processing
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.
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FAQs about Vietnamese weasel coffee
Here are some frequently asked questions about Vietnamese weasel coffee.
Why is Vietnamese weasel coffee more expensive than others?
Each farmed weasel produces only about 1 kilogram (2.2 pounds) of coffee beans per year. During the harvest season, from October through January, farmers feed the weasels coffee cherries twice a week. On other days, the animals eat different foods such as bananas or chicken soup to maintain their health.
After the weasels consume the coffee cherries, their droppings are collected the following morning. These droppings are then kept for 6 months to ferment before being washed and dried for three days in the sun, much like traditional coffee beans. The entire process, from feeding the weasels to fermentation and drying, is time-consuming, contributing to the high cost of the final product.
Why is Vietnamese weasel coffee more expensive than others?
Because of the lengthy and labor-intensive process, some Vietnamese weasel Robusta coffees can sell for as much as $1,000 per kilogram (2.2 pounds), with a cup of weasel coffee typically priced at around $5 or more
Is Vietnamese weasel coffee authentic?
After the wars, Vietnam’s jungles and coffee plantations suffered extensive damage due to bombings. This destruction severely impacted the habitat of wild weasels, leading to a decline in the number of these animals, which had traditionally fed on coffee cherries. As a result, farmers no longer encountered wild weasels on their farms.
To meet the growing demand for weasel coffee among coffee enthusiasts, Vietnamese farmers began raising weasels on their coffee plantations. In addition to feeding these carnivorous animals meat, fish, bananas, and other fruits, the farmers also regularly feed them ripe coffee cherries. However, farmed weasels only consume the best berries—the ones that are ripe and of high quality—while leaving behind yellowish, under-ripe, or overripe cherries.
This selective feeding and the careful attention to quality ensure that the coffee produced from farmed weasels remains as good as it was in the past, confirming that Vietnamese weasel coffee is indeed authentic
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.
Is weasel coffee good for health?
Guide to making Vietnamese Weasel Coffee
The most traditional brewing method uses a Vietnamese drip filter, which allows the coffee to brew slowly, creating a rich and flavorful cup.
Steps for brewing:
- Add ground weasel coffee: Place about 1-2 tablespoons of coarsely ground weasel coffee into the filter.
- Pour hot water: Add hot water just below boiling (about 90°C or 194°F) into the filter. Allow it to drip slowly into your cup. This could take 5-10 minutes.
- Stir and taste: Once the drip process is complete, stir the coffee to mix the flavors. Vietnamese weasel coffee can be enjoyed black or with condensed milk for a cà phê sữa (Vietnamese iced coffee).
Where to buy weasel coffee in Vietnam?
Established in 1996 by a founder with deep experience in trading Vietnamese agricultural products, Mr.Daniel. K-Agriculture has been well-known as a Vietnamese leading and most prominent manufacturer, exporter, and distributor of coffee. K- agriculture is the leading wholesale company in Vietnam which is powered by the Vietnam Ministry of Industry and Trade.
K-Agriculture – where to buy weasel coffee in Vietnam
The company has direct connections with major coffee producers in Lang Son, Lam Dong, Vietnam that will be responsible for distributing Vietnamese coffee, ensuring the Vietnamese coffee production standards of Vietnam and the world. The company mainly provides processed raw coffee beans, committed to typical Arabica beans, the taste quality of the highland country as well as pure Robusta with reasonable prices. Buyers can trade easily because of Direct wholesale company, Best Price, High Quality, Attentive customer care, Assurance & Exchange policy, Easy to buy Online.
Conclusion
Please visit the website of K-Agriculture to experience more types of Vietnamese coffee.
Contact information:
Email: info@k-agriculture.com
Website: https://k-agriculture.com/
Whatsapp: +84 855555837
