In search of the taste of weasel coffee on the highlands

Walking along the long stretches of plantations, I found my way to a fairly large and spacious civet coffee production facility. Entering the farm, my sense of smell was immediately attracted by the lingering, intense aroma, stimulating my curiosity, easily smelling the fragrant coffee aroma.

I had the chance to talk and listen to a veteran in the profession enthusiastically share and answer questions about the elaborate process of producing civet coffee. From harvesting and carefully selecting quality coffee beans; then feeding the civets, raising them naturally, caring for them in good growing conditions to handling their droppings, collecting, cleaning, processing and drying. Each stage must be carried out meticulously, safely and scientifically to ensure the quality of the final product.

The civets are fed quality coffee beans.

What surprised me was that the coffee beans that the civets eat undergo a natural fermentation. The digestive stomach of this animal contains enzymes that act on and transform the coffee beans (making them softer and less bitter), creating a very popular version of coffee with a prominent, subtle flavor, no less unique and different.

Coffee beans after natural fermentation in the stomach of civet.

Invited to try, each drop of the quintessential coffee awakens the spirit, calls for a refreshing soul. I enjoy it, feeling the sweetness mixed with a little sourness and a gentle bitterness, the smooth and long-lasting aftertaste.

A cup of delicious civet coffee awakens all the senses.

It is not an exaggeration to say that weasel coffee is truly worthy of being a symbol in Vietnamese coffee culture.

(Entry to the contest "Impressions of Vietnamese coffee and tea" under the program "Honoring Vietnamese coffee and tea" for the 2nd time, 2024 organized by Nguoi Lao Dong Newspaper).

Graphics: CHI PHAN

Source: https://nld.com.vn/di-tim-huong-vi-ca-phe-chon-tai-dat-cao-nguyen-196240325100725509.htm