{"title":"Cafea Indonezia","description":"","products":[{"product_id":"cafea-indonezia-sumatra-lintong-g1-de-specialitate-one-coffee","title":"Cafea Indonezia Sumatra Lintong G1 - de specialitate - ONE","description":"\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan lang=\"EN-US\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eScorul Cupping: 85\u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan lang=\"EN-US\"\u003eNote: ceai negru, lemn de cedru, grapefruit, coajă de lămâie, citrice, note florale (mușcată)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Indonesia Lintong Nihuta is a high-quality Arabica coffee originating from the Lintong Nihuta region of northern Sumatra, Indonesia, located near Lake Toba. This coffee is renowned for its fertile volcanic soils, high altitude and unique Giling Basah (wet paper) processing, which gives it a distinctive dirty green colour and complex aromas.\n\nThe nutrient-rich soils, due to volcanic activity, and the altitude of 1,000-1,700 metres above sea level create ideal conditions for growing high-quality Arabica beans.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" id=\"tw-target-text\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003cstrong\u003eCafeaua de specialitate Indonezia Lintong Nihuta\u003c\/strong\u003e este o cafea Arabica de înaltă calitate, provenind din regiunea Lintong Nihuta din nordul insulei Sumatra, Indonezia, situată în apropierea lacului Toba. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Indonesia Lintong Nihuta is a high-quality Arabica coffee originating from the Lintong Nihuta region of northern Sumatra, Indonesia, located near Lake Toba. This coffee is renowned for its fertile volcanic soils, high altitude and unique Giling Basah (wet paper) processing, which gives it a distinctive dirty green colour and complex aromas.\n\nThe nutrient-rich soils, due to volcanic activity, and the altitude of 1,000-1,700 metres above sea level create ideal conditions for growing high-quality Arabica beans.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eAceastă cafea specialitate este renumită pentru solurile sale vulcanice fertile, altitudinea ridicată și procesul unic de prelucrare „Giling Basah” (metoda umedă), care îi conferă o culoare verde-murdar distinctivă și arome complexe. Solurile bogate în nutrienți, datorate activității vulcanice, și altitudinea de 1.000-1.700 de metri deasupra nivelului mării creează condiții ideale pentru cultivarea boabelor de Arabica de înaltă calitate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" id=\"tw-target-text\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003ePrelucrare (Giling Basah): Metoda unică denumită „hârtie umedă” sau „semiprelucrată”, în care stratul de pergament este îndepărtat după o scurtă uscare inițială, în timp ce boabele sunt încă umede.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e \u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cstrong\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eEtapele procesului de decorticare prin măcinare umedă:\u003c\/span\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eBoabele de cafea coapte sunt decorticate mecanic pentru a îndepărta coaja exterioară și pulpa.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFermentarea: \u003c\/span\u003eBoabele, încă acoperite de mucilaj, sunt lăsate să fermenteze pentru o perioadă scurtă de timp, pentru a descompune stratul lipicios.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSpălarea: \u003c\/span\u003eBoabele sunt spălate pentru a îndepărta resturile de mucilaj. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eU\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003escăldarea inițială:\u003c\/span\u003e Cafeaua este apoi uscată până la un conținut ridicat de umiditate, de obicei între 30 și 50%. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDecojirea umedă:\u003c\/span\u003e La acest nivel ridicat de umiditate, stratul protector de pergament este îndepărtat printr-un proces denumit „decojire umedă” sau Giling Basah.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eA doua etapă de uscare: Boabele verzi proaspăt decorticate sunt apoi uscate în continuare până ating conținutul standard de umiditate pentru export, de aproximativ 12%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Text tradus: Processing (Giling Basah):\nThe unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet. \n\nSteps in the Giling Basah Process\nDehulling: Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.Washing: The beans are washed to remove the remaining mucilage.\nInitial drying: The coffee is then dried to a high moisture content, typically 30-50%.\nWet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.\nSecond Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.\n\nKey Characteristics of Wet Dehulled Coffee\nFlavor Profile:\nWet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.\" dir=\"ltr\" data-ved=\"2ahUKEwi8vPLbyLyPAxUSBNsEHTwTLk8Q3ewLegQIChAV\" data-placeholder=\"Traducere\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e Decorticarea prin metoda umedă conferă cafelei un gust corpolent și complex, cu o aciditate redusă, o aromă fructată caracteristică și, adesea, note bogate și pământii.\u003c\/span\u003e\u003c\/p\u003e","brand":"One Coffee Shop","offers":[{"title":"0.5kg","offer_id":54766445986137,"sku":"ONE-IND-SUM-500","price":115.0,"currency_code":"RON","in_stock":true},{"title":"1kg","offer_id":54766445953369,"sku":"ONE-IND-SUM-1000","price":226.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0881\/2380\/1945\/files\/cafea-indonezia-sumatra-de-specialitate-proaspat-prajita-one-coffee.webp?v=1776781910"},{"product_id":"zero-waste-bucket-2kg","title":"Zero Waste Bucket 2kg","description":"","brand":"One Coffee Shop","offers":[{"title":"Default Title","offer_id":55735529701721,"sku":"13200145LE","price":45.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0881\/2380\/1945\/files\/coffee_bucket.png?v=1758192972"},{"product_id":"zero-waste-bucket-4kg","title":"Zero Waste Bucket 4kg","description":"","brand":"One Coffee Shop","offers":[{"title":"Default Title","offer_id":55735538647385,"sku":"13200095R","price":55.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0881\/2380\/1945\/files\/cafea-horeca-ambalaj-zero-waste.webp?v=1776782596"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0881\/2380\/1945\/collections\/cafea-indonezia.jpg?v=1780386850","url":"https:\/\/onecoffee.ro\/collections\/cafea-indonezia.oembed","provider":"One Coffee Shop","version":"1.0","type":"link"}