ベトナム産コーヒーの加工精製方法
ナチュラル、ウォッシュド、ウェットポリッシュ、ハニープロセスが風味、歩留まり、価格形成に与える影響を解説。
精製別サンプルを要求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
Wet-Polished / Cleaned Robusta
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
Fully-Washed (Washed Arabica & Fine Robusta)
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
Honey / Pulp-Natural Process
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
