Bali, Java, Gayo and Mandheling Wine

Bali, Java, Gayo and Mandheling Wine After selecting the red coffee cherries, then these coffee cherries will undergo a dry process that is almost similar to the natural process, namely direct drying until the coffee cherries dry naturally. If the natural process takes about two weeks to dry, then wine coffee takes 30 – 60 days (depending on the weather too). The drying process is intentionally longer because farmers believe that the longer it is dried, the more attached the cherries will be to the coffee beans. And that’s what will bring out the taste and aroma of wine.

Bali, Java, Gayo and Mandheling 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 and Volcanic and contain Micro Nutrients Important to Plants.
Country of 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