Characteristics
Aroma : Fresh nutty
Flavor : Herbal, spicy, sometimes appears caramel dark chocolate light
Acidity : Medium
Body : Medium to High or full-body
Description scheme
Time from flowers to be a berry : 9 months
Production (kg / ha) : 1500 to 3000
Optimal temperature : 13 to 28 Degrees Celcius
Optimal rainfall : 1500 to 3000 mm
Altitude : 1100 to 1300 from sea level (ASL)
Soil type : Volcanic soil
Country of origin : Indonesia
Production areas : Aceh Takengon, Bener Meriah, Ungkup Sambul, Sukarame, Bias, Jagung, Sabun, Pondok baru.
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 : Semi-wash method
Specification
Screen size : 15 -19
Moisture : max 13 %
Triage : max 8 - 10 %
Defect value : max 11