Trung Nguyên then passed through its digestive tract. After gathering, thorough washing, sun drying, light roasting, and brewing, these beans yield an aromatic coffee with much less bitterness. Trung Nguyên's Legendee brand coffee is a simulated kopi luwak product, which uses synthetic enzymes to mimic the civet's gastric acid, producing effects on flavour similar to actual kopi luwak, and reducing the need to rely on the civet, which is now endangered in Vietnam due to excessive hunting. In August 2010, Trung Nguyên CEO Dang Le Nguyen Vu reported that the company had begun manually producing its own natural (non-simulated) kopi luwak under
Giling Basah called “luwak”. The coffee beans, still coated with mucilage, are then stored for up to a day. Afterwards the mucilage is washed off and the parchment coffee is partially dried for sale, retaining only 30% to 35% of the moisture content. Processors and collectors then hull the coffee in a semi-wet state, which gives the beans a unique bluish-green appearance. This method is thought to reduce acidity and increase body, resulting in the classic Indonesian cup profile. The Giling Basah process can create a "goat's foot," a split on one end, in green coffee beans. Sometimes the hulling machine partially