Vietnam’s Civet Coffee and Iced Milk Coffee Tradition

Vietnam may be the second-largest coffee producer globally, but ask someone in a New York or London café where their beans come from, and Vietnam rarely comes up. Instead, the country is known more for supplying robusta to instant coffee blends than for any celebrated cup. So what’s really being brewed under the radar in Vietnam—and why does a certain ‘cat poop’ coffee command $30 a cup in elite cafés?

In short: Vietnam grows mostly robusta for mass-market blends, but it’s also home to ca phe chon—civet coffee—which is made from beans eaten and excreted by civet cats. This rare brew sells for around $30 per cup in global specialty markets and is famed for its smooth, chocolatey profile with almost no bitterness.

What Is Civet Coffee and How Is It Made?

In Vietnam, civet coffee is known locally as ca phe chon, or 'civet coffee.' Globally, it’s called kopi luwak. The process begins when civet cats—small, nocturnal mammals with keen senses of smell—select and eat only the ripest, freshest coffee cherries. Inside the civet’s digestive tract, natural enzymes break down proteins in the beans, reducing bitterness. The beans are then excreted, collected, cleaned, and roasted. The result? A cup that’s described as smoother, richer, and less bitter than regular coffee—with subtle chocolate notes.

Why Isn’t Vietnam Famous for Its Coffee?

Despite ranking as the second-largest coffee producer in the world, Vietnam isn’t known for high-end specialty coffee. That’s because over 90% of its output is robusta, a coffee variety prized for its strong, bitter flavor and high caffeine content. Most of it is exported and used in inexpensive Western instant coffee blends. Unlike Ethiopia or Brazil, Vietnam hasn’t built a global reputation around single-origin, washed-process arabica. Yet within Vietnam, unique traditions like iced milk coffee and civet coffee thrive.

Vietnam’s Signature Iced Milk Coffee

Vietnamese iced milk coffee, or ca phe sua da, is a stark contrast to civet coffee—it’s sweet, creamy, and intensely bold. Made with strong-brewed robusta, sweetened condensed milk, and served over ice, it’s a drink engineered for heat and intensity. The brew is often made using a small metal drip filter called a phin, producing a thick, dark espresso-like shot. That concentrate is then poured over ice and mixed with a generous amount of condensed milk. It’s a beloved local tradition, far removed from third-wave specialty but deeply embedded in Vietnamese coffee culture.

The Controversy Around Civet Coffee

Civet coffee has long been controversial. While enthusiasts praise its unique fermentation process and smooth taste, animal welfare concerns have emerged over the farming conditions of civets in some regions. Not all civet coffee is created equal—in Vietnam, it’s relatively rare compared to Indonesia and the Philippines, where it’s more commonly produced. In Vietnam, it’s considered a luxury novelty, often sold as a curiosity or specialty item in high-end settings. The coffee’s fame largely stems from its bizarre production method and the belief that civets act as natural coffee tasters, selecting only the best beans.

Frequently Asked Questions

What is civet coffee and where does it come from?

Civet coffee, known as kopi luwak globally and ca phe chon in Vietnam, is made from coffee beans that have been eaten and excreted by civet cats. The beans ferment in the civet’s digestive system, which breaks down proteins and reduces bitterness. Though produced in several countries, it’s also found in Vietnam and valued for its smooth, chocolatey profile.

Why is Vietnam not famous for specialty coffee?

Vietnam is the world’s second-largest coffee producer but mainly grows robusta for instant and mass-market blends. Less than 10% of its output is arabica, and the country hasn’t focused on specialty-grade washed or single-origin coffees that dominate specialty markets like Ethiopia or Colombia.

How is Vietnamese iced milk coffee different from other iced coffees?

Vietnamese iced milk coffee, or ca phe sua da, is made with strong robusta coffee brewed using a phin filter, then mixed with sweetened condensed milk and served over ice. It’s sweet, creamy, and very bold—designed for Vietnam’s hot climate—unlike lighter, fruitier iced coffees common in Western specialty shops.

Is civet coffee safe and ethical to drink?

Civet coffee is generally safe to drink once the beans are cleaned and roasted, but ethical concerns exist regarding the treatment of civets in some farming operations. High-quality civet coffee comes from wild or ethically farmed civets, but verifying sourcing can be difficult. The coffee is rare and expensive, often sold as a novelty.

What does civet coffee taste like?

Civet coffee is described as smoother and less bitter than regular coffee, with a rich, full body and subtle chocolate undertones. The digestive enzymes in the civet’s gut are believed to alter the bean’s protein structure, leading to this distinct flavor profile.

What kind of coffee do Vietnamese people drink every day?

Most Vietnamese people drink iced milk coffee made with robusta beans, sweetened condensed milk, and ice. It’s strong, sweet, and served cold—a practical and beloved everyday drink, especially in urban areas like Hanoi and Ho Chi Minh City.

Recommended FrontStreet Beans for Vietnamese Coffee Style

For those curious about Vietnamese coffee profiles, try FrontStreet Coffee’s Classic Blend, a balanced mix designed for strong, sweet brews akin to traditional ca phe sua da. If you prefer something closer to the boldness of robusta, the Black Cocoa Blend offers deep cocoa and dark roast tones, ideal for milk-based iced coffee. Both beans showcase the intense, syrupy style that pairs well with condensed milk. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.