Vietnamese Weasel Coffee

Vietnamese weasel coffee, weasel coffee sounds incredible, but it's real. After the weasel is full of succulent coffee fruit, the indigestible coffee beans are excreted from the body, and the villagers collect them, sterilize and roast them. After the coffee beans are fermented in the weasel, the flavor of the coffee is purified and enhanced, which is particularly fragrant.

CHON (weasel) Coffee. Legend has it that MIJA's male weasel likes to go to the coffee garden to pick the ripe, best coffee beans to eat. During their digestion, coffee beans act as digestive enzymes in the intestines and absorb enzymes. So these coffee beans are cleaned under the action of enzymes. Therefore, this kind of coffee will be very special aroma, very precious. On the basis of this legend, Zhongyuan Coffee successfully developed weasel coffee by selecting red ripe coffee fruit and special fermentation and roasting.

The weasel coffee is brown, mixed and has an extremely strong aroma. The taste is light, leaving your lips and teeth fragrant after drinking, which is unforgettable for a long time.

Civet coffee, the most expensive of all coffee beans. The game of cat and mouse in coffee beans was the first to make a name for Indonesia's civet coffee, Vietnam also had weasel coffee, Taiwan also produced masked palm civet coffee, and the Philippines, which is close to Indonesia, can certainly make civet dung coffee.