{"id":639,"date":"2025-12-24T04:06:50","date_gmt":"2025-12-24T04:06:50","guid":{"rendered":"https:\/\/kawanga.com\/?page_id=639"},"modified":"2026-08-07T15:54:38","modified_gmt":"2026-08-07T15:54:38","slug":"toraja-buntu-ledo","status":"publish","type":"page","link":"https:\/\/kawanga.com\/en\/toraja-buntu-ledo\/","title":{"rendered":"Toraja Buntu Ledo"},"content":{"rendered":"
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Toraja Buntu Ledo<\/h2>\t\t\t\t<\/div>\n\t\t
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Toraja Buntu Ledo est un caf\u00e9 cultiv\u00e9 dans les hautes terres de Tana Toraja, au sud de Sulawesi, sur des pentes volcaniques souvent embrum\u00e9es et couvertes de for\u00eat. La r\u00e9gion se situe entre environ 1 200 et 1 700 m\u00e8tres d\u2019altitude<\/strong>, o\u00f9 les conditions climatiques \u2014 brume matinale, pluies r\u00e9guli\u00e8res et nuits fra\u00eeches \u2014 contribuent \u00e0 une maturation lente des cerises et \u00e0 une densit\u00e9 \u00e9lev\u00e9e des grains.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Features<\/h2>\t\t\t\t<\/div>\n\t\t
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Region<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Buntu Ledo \/ Tana Toraja, Sulawesi du Sud, Indon\u00e9sie<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Altitude<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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~1 200 \u2013 1 700 m<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Varieties<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Catimor, S-795, Typica (vari\u00e9t\u00e9s courantes dans Toraja)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Method<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Wet Hulled (Giling Basah), traitement semi-lav\u00e9 suivi de s\u00e9chage humide<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tasting Notes\u200b<\/h2>\t\t\t\t<\/div>\n\t\t
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Flavor<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Un parfum marqu\u00e9 par des notes \u00e9pic\u00e9es et herbac\u00e9es<\/strong>, parfois accompagn\u00e9es d\u2019accents plus doux de chocolat et d\u2019agrumes l\u00e9gers<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Taste<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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En bouche, le caf\u00e9 pr\u00e9sente un corps plein et cr\u00e9meux<\/strong>, avec une acidit\u00e9 mod\u00e9r\u00e9e \u00e0 basse<\/strong> et une texture dense. Les saveurs peuvent \u00e9voquer chocolat, caramel brun, \u00e9pices et nuances terreuses<\/strong>, avec une finition douce et \u00e9quilibr\u00e9e sur des tonalit\u00e9s herbac\u00e9es ou bois\u00e9es.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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About the Producer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Dans les montagnes de Toraja du Sud, le caf\u00e9 est cultiv\u00e9 par de petites exploitations familiales<\/strong> r\u00e9parties sur des parcelles modestes. Les agriculteurs ont d\u00e9velopp\u00e9 une culture de caf\u00e9 au fil des g\u00e9n\u00e9rations, int\u00e9gr\u00e9e \u00e0 leur mode de vie villageois et adapt\u00e9e au climat de haute altitude.
La culture du caf\u00e9 s\u2019effectue souvent aux c\u00f4t\u00e9s d\u2019autres cultures vivri\u00e8res, dans un paysage o\u00f9 les routes et l\u2019acc\u00e8s aux march\u00e9s exigent organisation et coop\u00e9ration. Les producteurs ont progressivement mis en place des micromoulins communautaires<\/strong> pour am\u00e9liorer la s\u00e9lection et le traitement post-r\u00e9colte, notamment le proc\u00e9d\u00e9 Giling Basah (wet hulled)<\/strong>, typique indon\u00e9sien.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Culture and Traditions de la R\u00e9gion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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La r\u00e9gion de Tana Toraja est connue pour sa identit\u00e9 culturelle forte et un mode de vie rural profond\u00e9ment attach\u00e9 \u00e0 la terre<\/strong>. Les agriculteurs travaillent en \u00e9troite relation avec leur environnement, rythm\u00e9 par les saisons et influenc\u00e9 par un climat montagnard humide.
Dans de nombreux villages, les pratiques agricoles reposent sur l\u2019entraide, la transmission des savoirs et une approche attentive aux cycles naturels. Traditions locales et agriculture se m\u00ealent au quotidien, et la production de caf\u00e9 y occupe une place centrale, tant sur le plan \u00e9conomique que social.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Discover our other origins<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Java Sundanese Tilu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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On the fertile slopes of Mounts Tilu, Halu, and Ciwidey, in the coffee-growing region surrounding the city of Bandung, renowned for its fine harvests with balanced and elegant aromatic profiles; ;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Flores Manggarai<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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An island east of Bali that is still underdeveloped, where the coffee offers unparalleled profiles for those seeking to venture off the beaten path.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Sumatra Mandailing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Known for its distinctive, earthy, and smooth coffees; ;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Toraja Buntu Ledo Toraja Buntu Ledo est un caf\u00e9 cultiv\u00e9 dans les hautes terres de Tana Toraja, au sud de Sulawesi, sur des pentes volcaniques souvent embrum\u00e9es et couvertes de for\u00eat. La r\u00e9gion se situe entre environ 1 200 et 1 700 m\u00e8tres d\u2019altitude, o\u00f9 les conditions climatiques \u2014 brume matinale, pluies r\u00e9guli\u00e8res et nuits<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"solace_meta_sidebar":"","solace_meta_container":"","solace_meta_enable_content_width":"","solace_meta_content_width":0,"solace_meta_title_alignment":"","solace_meta_author_avatar":"","solace_post_elements_order":"","solace_meta_disable_header":"","solace_meta_disable_footer":"","solace_meta_disable_title":"","footnotes":"","_members_access_role":[],"_members_access_error":""},"class_list":["post-639","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/pages\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/comments?post=639"}],"version-history":[{"count":3,"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/pages\/639\/revisions"}],"predecessor-version":[{"id":1995,"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/pages\/639\/revisions\/1995"}],"wp:attachment":[{"href":"https:\/\/kawanga.com\/en\/wp-json\/wp\/v2\/media?parent=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}