There’s more to production processing than just the “natural” and “washed” methods.

Discover Coffee

There’s more to production processing than just the “natural” and “washed” methods.

ナチュラル、ウォッシュトだけじゃない。
その他の生産処理

018

The World of Coffee 018

In our last issue, we covered two types of production processing: “natural” and “washed.” This time, we’ll take a look at a method that draws on the best of both worlds.

Pulped natural (semi-washed)
The “pulped natural” process involves first peeling the coffee cherries and removing the fruit with a machine and then drying the coffee with mucilage still on the surface—either in its full amount or partially removed. In the end, the coffee strikes a delicious balance between the sweetness of the natural process and the acidity of the washed process.

The mucilage—sticky and sweet—is often called “honey,” which is why the pulped natural process also goes by the “honey process” name.
The “black honey” process leaves more mucilage on the surface; the “red honey” process takes more off; and the “yellow honey” process removes even more.

Recent years have seen another process grow in popularity: “yeast fermentation.”
The method uses manual fermentation (rather than traditional natural fermentation) to
“design” the flavors of the beans.
While the method is still developing, Maruyama Coffee might eventually start importing yeast-fermented beans once the techniques have reached a level capable of producing the kinds of coffee we pride ourselves on.

前回はナチュラルとウォッシュトの2種をご紹介しましたが、今回はその良いとこ取りとも言える生産処理をご紹介します。

【パルプトナチュラル(半水洗式)】
機械でコーヒーチェリーの皮や果肉を取り除き、表面の粘液質がついたまま、あるいは粘液質の量を調整したのちに乾燥させる生産処理です。ナチュラルの甘みとウォッシュトの酸を兼ね備えた、良いとこ取りの風味が特徴です。

粘液質のことをはちみつに例えてハニープロセスとも呼ばれ、粘液質の除去率の低い方からブラックハニー、レッドハニー、イエローハニーなどと表現されます。

また、近年注目され始めているのが“発酵”です。従来の自然発酵ではなく人の手で酵母を加えて風味をデザインするという手法です。
まだ開発途上の生産処理方法ではありますが、技術が向上して素晴らしいコーヒーができるようになったら丸山珈琲でご紹介する日がくるかもしれません。