Arabica Toraja Grade 2

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Grown in mountainous Tana Toraja region, South Sulawesi. Toraja Coffee is recognized as a masterpiece through out the world for its relatively low yet vibrant acidity. Though many people comparatively more acidic and less body than Sumatera coffee beans but more earthy than the Java coffee beans.



Description Scheme :



Time from Flowers to be Berry : 9 Months



Production (Kg/Ha) : 800 to 1500



Optimal Temperature : 13 to 28 degress celcius



Optimal Rainfall : 100 to 3000 mm



Altitude : 1200 to 1700 from seal level



Soil Type : Infertile to 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 wash (Estate) and Wet Hulling Washed Process (Smallholders)



Characteristics :



Fragrance/Aroma : Spicy fruity, Excellent Aroma



Flavor : Herbal, Earthy, Spicy, Sometimes Appears Caramel Dark Chocolate light



Accidity : High



Body : High



 



Specification :



Screen size : 15-19



Moisture : Max 13 %



Triage : 8-10 % Defect



Value : Max 11

Color -
Size 50 kg
Raw Material Plastic + Gune sack
Capacity (Month) 20 Tons

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