What is the process of producing rare weasel coffee?
Weasel coffee is a premium drink in the world, reserved for the nobility. Its price becomes expensive not only because of scarcity but also because of the extremely strict and multi-step production process. In the article below, let's take a look at this rigorous process. We invite you to join us to learn more about this most expensive coffee on the planet!
Currently, due to the very small quantity of weasel coffee every year, the whole world only has 300 kg - 400 kg of finished products annually. It is a natural method of harvesting coffee. Therefore, many units have produced weasel coffee using industrial methods. And most of the world's weasel coffee is produced using this captive farming method.
Despite the captivity conditions, weasels still do not eat all the coffee that the farmer gives them. They only eat the best fruits. Every day, farmers will harvest weasel feces mixed with coffee beans that have lost their skin and outer layer of flesh.
With natural coffee, this step is extremely difficult. Weasels living freely in the wild often forage at night and their diet is also very diverse, not just coffee. Harvesters have to dig a lot of time and effort, but the quantity is still very small.
Currently, in some developed countries, to avoid unethical problems, chips have been attached to ferrets in the wild to be able to locate coffee. However, the effectiveness is not high because weasels are flexible and mobile creatures.
After harvesting coffee from farmed mink, farmers must go through many cleaning steps. The coffee is washed several times under clean, running water. This step is very important. If the coffee is not cleaned completely, it will affect the taste and reduce the quality of the coffee. For coffee shops, ensuring delicious taste is very important. If customers discover that the restaurant's flavor is not familiar, they will lose a lot of trust.
After cleaning, the coffee is dried in the sun. Drying also requires technique. Coffee must be spread evenly at a moderate distance, not overlapping to avoid unevenness.
Coffee must not be dried for too long, causing all the water to be lost. Standard coffee beans must have 20% - 25% water. This is a balanced content that helps create a delicious flavor and does not burn when roasted.
After drying, the coffee beans are put into the shelling process, which is done by machine. After this process, standard coffee beans will be selected, damaged beans will be removed to ensure the best flavor.
This is considered the most important process, determining the flavor of coffee. If you roast too much, the coffee will not be fragrant but will taste bitter. If it is not fully ripe, it will taste slightly sour. Therefore, roasting to a moderate degree is extremely important, helping the structure of the grain to remain intact and not change.
Currently, Hoang Hiep coffee is one of the reputable weasel coffee sellers
