Vietnamesische Kaffee-Verarbeitungsmethoden

Verstehen Sie, wie Natural, Fully-Washed, Nasspoliert und Honey-Verarbeitung das Geschmacksprofil und die Preise beeinflussen.

Natural / Dry Processed (Traditional Robusta)

Whole cherries are sun-dried or patio-dried before hulling.

Cup Characteristics: Heavy body, woody, nut-forward, intense dark chocolate, zero acidity

☕ Commercial Application: Mainstream commercial espresso, soluble/instant coffee, standard G2 FAQ

Dry-processed green beans are washed with clean water and friction-polished to remove silver skin.

Cup Characteristics: Cleaner cup, lower astringency, uniform roast color, smooth crema

☕ Commercial Application: Premium G1 Screen 16 & Screen 18 export grades, high-end commercial blends

Cherries are pulped, fermented, washed, and dried to 12% moisture.

Cup Characteristics: Bright acidity, clean finish, floral & citrus notes (Arabica), sweet cereal & cocoa (Robusta)

☕ Commercial Application: Specialty Arabica (Da Lat) & Fine Robusta lots for roasters

Mucilage is partially retained on parchment during drying (Yellow, Red, Black Honey).

Cup Characteristics: Pronounced fruit sweetness, round body, complex stone-fruit aroma

☕ Commercial Application: Microlot specialty coffee for origin-focused roasters