Description
Harvested with a NATURAL process, making this bali coffee more sweet, acid and fruity compared to general bali coffee.
Characteristics
Fragrance/Aroma : Citrus
Flavor : Hints of Citric and Chocolate
Acidity : Medium
Body : Strong
Specification
Screen Size : 15-19
Moisture : Max 13%
Triage : 8-10%
Defect Value : Max 11
Description Scheme
Time from Flowers to Be Berry : 9 Months
Production (Kg/Ha) : 800 to 1500
Optimal Temperature : 13 to 28°C
Optimal Rainfall : 100 to 3000 mm
Altitude : 1200 to 1700 from Sea Level (asl)
Soil Type : Fertile volcanic soil
Country of Origin : Indonesia
Production Areas : Ulian Village, Kintamani District, Bangli Regency, Bali Province.
Caffeine Content : 0.8 to 1.4%
Form of Seeds : Flat with a Clear Midline
Character Stew : Acid & Chocolate
Method of Harvest : Natural
Processing Method : Fully Washed (smallholders)
Reviews
There are no reviews yet.