KALOSI Grade 1

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