Madheling Grade 3 Special
A coffee with affordable price but no ferment, chemical, stink, black and brown bean. In addition, the broken bean is less than 3% that can be mixed to create good taste and character of Mandheling coffee.
| Characteristics: | ||
| Fragrance / aroma | : | fresh Nutty |
| Flavor | : | Herbal, spicy, mild caramel |
| Acidity | : | Medium |
| Body | : | medium to high |
| 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 | : | 100 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 % |
| Defect value | : | 6-8 |