Discover the Unique Process Behind Robusta Weasel Coffee

Weasel Coffee has long been associated with rare and meticulously crafted brews, and its Robusta Weasel Coffee – Legend Revived (51g Ground) from Ea Tan Farm, Dak Lak, is no exception. Sourced from the heart of Vietnam’s Central Highlands, this coffee begins its journey as carefully hand-picked Robusta cherries. What sets it apart is its natural fermentation via civet digestion, a process that enhances flavor complexity and reduces bitterness. The result is an aromatic profile layered with notes of black tea, ginkgo, and dark chocolate, finishing with a balanced bitter-sweetness and creamy texture. Weasel Coffee ensures that each step—from selection to roasting—is handled with precision to preserve the integrity of this traditional method. For coffee connoisseurs seeking a deeper appreciation of Vietnamese civet coffee, this offering represents both heritage and innovation in a single cup.

From Ea Tan Farm to Cup

Located in Đắk Lắk province, Ea Tan Farm is known for its optimal climate and soil conditions, ideal for cultivating high-quality Robusta beans. The cherries used in this product are selected at full ripeness to ensure maximum sweetness before undergoing the civet fermentation process. This natural digestive journey not only alters the structure of the beans but also softens the intensity typical of Robusta. After fermentation, beans are thoroughly cleaned, sun-dried, and roasted to perfection. Ground and packed in a 51g format, this coffee is ideal for single-origin sampling or as a thoughtful gift. The shelf life is maintained for optimal freshness while preserving the coffee’s signature profile.

Flavor Characteristics and Brewing Insights

The flavor profile of Robusta Weasel Coffee is distinct and layered. The initial aroma hints at black tea and herbal notes, followed by a body rich in dark chocolate and a lingering ginkgo nuttiness. The finish is creamy yet pleasantly bitter-sweet, making it suitable for both filter brewing and traditional Vietnamese phin methods. Weasel Coffee carefully roasts this blend to balance intensity without losing its fermented depth. Its unique processing makes it a rare experience for those accustomed to standard Robusta or Arabica varieties.

• Origin: Ea Tan Farm, Đắk Lắk, Vietnam
• Process: Civet fermentation, sun-dried, medium roast
• Weight: 51g ground coffee

Q: What makes civet-processed Robusta different from regular Robusta?
A: The civet fermentation reduces bitterness and enhances aromatic complexity not found in standard Robusta beans.

Q: How should I store this coffee after opening?
A: Store in an airtight container in a cool, dry place away from sunlight to preserve freshness.

This coffee offers more than just flavor—it’s a tribute to tradition and craftsmanship. Explore more from Weasel Coffee or View product to experience this heritage cup for yourself.