Introduction of diversified Indonesian coffee grading standards for Indonesian coffee? Tonaga flavor with low quantity and high quality

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Indonesian coffee is very diverse in quality, and most of them use the island's origin as its market name:

Such as Sumatra (Sumatra), Sulawesi (Sulawesi), Jawa (Java) or Timur (Timor).

The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity.

Indonesian coffee grade

Indonesia usually uses 300g of raw beans as the benchmark, calculates the number of defects and then determines the coffee grade. If the defect score is higher, the grade is lower, if the deduction is less than 11 points, it can be divided into the highest level 1 (G1), and then down into 2 or 3 levels.

Toraja with low quantity and high quality

Tonaga is on the island of Sulawesi. Its personality is not as strong as that of Mantenin. It has a smooth and soft fragrance and a distinct sense of hierarchy, with some floral fragrance, which is very different from Mantenin.

Tonaga is a very rare boutique bean with an annual output of about a thousand metric tons, mainly distributed on a slope of about 1200 meters in the middle and southwest of Sulawesi. It is not easy to plant and harvest. As for the treatment part, it is mainly washed with water or semi-washed, so the sour aroma can be brighter than gold manning.

Coffee is very complex and elusive. The best coffee in Sumatra comes from two places: the province of Acheh, north of Sumatra, near Lake Tawar and the province of Lindong in the south (Lintong), surrounded by mountains near Lake Toba Lake.

Due to many sharecropper producers and their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area carry a variety of fresh beans at the stage of fresh beans.

Special blue. Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then it is stored in a fermentation tank for about a day (24 hours). When the fermentation is complete, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, remove

Coffee bean shell can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself shows a unique dark blue. This treatment reduces the acidity and increases the alcohol thickness (body) of the coffee, thus achieving this unique Indonesian coffee.

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