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