akanabara
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[h=1]ARABICA MANDHELING GRADE 1[/h]
This 1[SUP]st[/SUP] grade coffee has a flavor, that is almost identical to the high grade types of coffee which is rich in taste with a light body wrapped and less resonant.
This 1[SUP]st[/SUP] grade coffee has a flavor, that is almost identical to the high grade types of coffee which is rich in taste with a light body wrapped and less resonant.
| Characteristics: | ||
| Fragrance/Aroma | : | Fresh Nutty |
| Flavor | : | Herbal, spicy, sometimes appears charamel dark chocolate light |
| Acidity | : | Medium |
| Body | : | Medium to high or full-body |
| Description scheme : | ||
| Time from flowers to be a berry | : | 9 month |
| 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 types | : | Black soil / soil formed of young materials are very fertile volcanic who contains micro nutrients that are important to plants |
| Country of orgin | : | 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 |
