Bali, Java, Gayo and Mandheling Wine

Fragrance/Aroma : Fresh Nutty
Flavor : Floral, Fresh Spicy, Dark Chocolate, Caramel
Acidity : Medium– high (coffee cherries fragrance)
Body : Strong but Soft and Mild

$21,72

Description

java-gayo-mandheling-wineThe after taste sensation of wine stick at soft palate in mouth, Wine flavor produced by the fermented coffee cherries, glucose changed as goodquinic acid permeates into the processed coffee beans. Rendering the taste a like wine.

Characteristics

Fragrance/Aroma : Fresh Nutty
Flavor : Floral, Fresh Spicy, Dark Chocolate, Caramel
Acidity : Medium– high (coffee cherries fragrance)
Body : Strong but Soft and Mild

Specification

Screen Size : 15-19
Moisture : Max 13%
Triage : Max 6-8%
Defect Value : 6-8 (As per sample)

Description Scheme

Time from Flowers to Be Berry : 9 Months
Production (Kg/Ha) : 800 to 1500
Optimal Temperature : 13to 28°C
Optimal Rainfall : 100 to 3000 mm
Altitude : 1200 to 1700 from Sea Level (asl)
Soil Type : Black Soil /Soil Formed of Young
Materials are very Fertile Volcanic who Contains Micro Nutrients That are Important to Plants
Countryof Origin : Indonesia
Production Areas : Aceh Gayo highland/ Batak highland
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 : Fermentation Method, wet and dry hulled

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