Grade 2
This type of coffee has a mild flavor with a medium flavor, which is suitable for materials like mixed drinks.
| Characteristics: | ||
| Fragrance / aroma | : | Nutty |
| Flavor | : | Nutty roaster, supplemented by herbal aroma |
| Acidity | : | Medium |
| Body | : | Medium to high or full-body |
| 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 | : | 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 | : | 15 -19 |
| Moisture | : | max 13 % |
| Triage | : | 15 - 20 % |
| Defect value | : | 12 - 25 |