Characteristics

Aroma : Spicy fruity, excellent aroma
Flavor : Herbal, earthy, spicy, sometimes appears caramel dark                            chocolate light, balance bitter hints, good crop hints of rich port                wine
Acidity : 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 1,700 from sea level (asl)
Soil type                     : Fertile volcanic soils
Country of origin       : Indonesia
Production areas       : Tana Toraja Highland, 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  : Fully washed (estate) and wet hulling washed process (smallholders)
     
Specification
Screen size  : 15 -19
Moisture       : Max 13 %
Triage           : Max 8 - 10 %
Defect value : Max 11

TORAJA Grade 1