Cau Dat is located on a plateau as high as 1’500m, which is ideal for growing Mocha coffee (another Arabica) specialty. Natural weasel coffee after many days in the field or forest land is often collected , easily blackened or moldy.
Therefore, with less resources need to select carefully, it is extremely rare. Compared to weasel farming, Natural Weasel coffee has a smoother and richer taste, difficult to describe, and the opportunity to explore this uniqueness will give you an invaluable experience.
Named as “The most expensive drink on the planet”, the characteristic attractive flavor, the way of production is unique. Coffee Weasel never makes people enjoy it to be disappointed!
What makes a reputation for this drink? The answer is extremely simple. That’s FLAVOR
After crossing the gastrointestinal tract of the wild weasel, the coffee flavor is transformed into sweet aftertaste that lasts for several hours after drinking, while the strong scent becomes a passionate fragrance with a little sweet chocolate. With a unique dark brown color, 150g of coffee inside will give you an unprecedented enjoyment experience and the respect of the person you donate to coffee.
Our mission, mission is to bring Vietnamese specialty, clean and pure coffee products to customers.
We are told that you are looking for a reputable, truly pure and delicious coffee shop. Duong Cafe can help you get rid of worries when buying coffee, the investment focuses on quality, we strictly control all processes from input materials, coffee roasting, quality control, output.
Packaging rustic design, simple but delicate – friendly – environmental protection.
PROCESS OF PRODUCING THE PRODUCTS
EXCELLENT COFFEE – HIGH GRADE
Weasels eat ripe coffee fruits on the tree – Choose the most big, ripe, and berry fruits.
Farmers collect and pick up coffee beans that weasel spits naturally.
Preliminary processing, washing and peeling of berries of coffee beans – Harvesting coffee beans, putting them into classification – removing unqualified coffee beans – drying.
Process Drying in greenhouses – 48 hours – dry, sunny weather.
Roasting coffee according to the process and standard: roasted, non-marinated, medium roasted, evenly roasted, dry surface.
Packing and Quality Control of Finished Products – Enough weight – Packaging of thick aluminum laminate paper – helps preserve coffee from outside impacts.