Mandheling Long Berry
The size of this coffee is long. Thus, it is called as longberry. Mandheling Longberry has light medium body with soft acidity. With the hint of fresh nutty fragrance with floral, fresh spicy accompanied by dark chocolate and caramel flavor, from special area ‘Takengon’.
| Characteristics: | ||
| Fragrance / aroma | : | fresh Nutty |
| Flavor | : | Floral, refreshing spicy, dark chocolate & caramel |
| Acidity | : | soft |
| Body | : | medium soft |
| Description scheme : | ||
| Time from flowers to be a berry | : | 9 months |
| 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 | : | >6 <7 mm |
| Moisture | : | max 13 |
| Triage | : | max 6 |
| Defect value | : | 8-11 |