Weasel coffee making process in Da Lat
VOV.VN - Many weasel-raising households in the Central highlands province of Lam Dong’s Da Lat city make weasel coffee – one of the most famous and expensive coffees in the world.
 |
|
Weasels eat the cherries for the fleshy pulp, then in the digestive tract, fermentation occurs. The civet's protease enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through civets’ intestines the cherries are then defecated with other fecal matter and collected. |
 |
|
They are required to have a license granted by local authorities. |
 |
 |
|
One weasel can make 1kg of weasel coffee bean. A household raising 15-20 weasels can collect roughly 100kg weasel coffee for each season. |
 |
 |
 |
 |
 |
|
Coffee beans are made by weasel waste |
 |
|
Such raw weasel coffee beans can be kept for 10 years |
 |
|
It seemingly sounds dirty but the fact shows that weasel coffee is quite clean |
 |
|
Coffee beans are carefully washed, processed and roasted subject to strict technical standards. |
 |
|
Two main kinds of coffee - Arabica and Robusta- are grown in Da Lat |
 |
 |
|
Natural weasel coffee is priced expensively at around US$2,000 per kilo. |
