Characteristics
Aroma : Fresh flower
Flavor : Light bitter hints and chocolate
Acidity : Medium to High
Body : Medium
Description scheme
Time from flowers to be a berry : 9 months
Production (tons / ha) : 5,000 to 10,000
Optimal temperature : 13 to 28 Degrees Celcius
Optimal rainfall : 100 to 3,000 mm
Altitude : 1,000 to 1,600 from sea level (ASL)
Soil type : fertile volcanic soils, some chalky soil
Country of origin : Indonesia
Production areas : Tanah Toraja highland (southern part), South Sulawesi
Caffeine content : 0.8 to 1.4 %
Form of seeds : Flat with a clear midline
Character stew : Acid & chocolate
Method of harvest : Mechanical and hand pick
Processing method : Wet hulling washed Arabica (smallholders)
Specification
Screen size : 15 -19
Moisture : Max 13 %
Triage : Max 8 - 10 %
Defect value : Max 11