The results in this study were obtained from series of previous investigations including the selection of basic nutrient medium, the determination on the ratio of coffee outer extract to the medium for the lactic bacterial isolation, stimulation and culture during the period of fermentation with coffee outer in order to get higher quality coffee at both aspects of flavour and colour. The outcome of the study is to exploit and apply the bacterial communities from the digestive tract of the skunk, the biological factors for the famous coffee "skunk coffee", aiming at increasing the value as well as the competition capacity of Vietnam coffee bean.