A full-bodied Swiss-Water processed decaf that delivers all the warmth, herbal spices and unique characteristics from a Sumatran coffee.
Decaf Sumatra Mandheling Tasting Notes
Our Sumatra Mandheling decaf delivers all the heavy body and complexity you’ve come to expect from a Sumatran. We get thick, spiced notes that suggest green pepper and warmth. This coffee was grown by local producers in the Northern Sumatra region. A hotbed for coffee globally, processors earmarked this portion of the harvest for decaf drinkers and we’re lucky enough to enjoy the results.
How Do They Take the Caffeine Out?
The Swiss Water method delivers the best decaffeinated coffee in the world (in our humble opinion.)
The proprietary process is owned by the company, Swiss Water. They oprocessed this particular lot in their Vancouver, British Columbia facility using their chemical free process. (They only utilize water, temperature and time to remove 99.9% of the coffee’s caffeine.) You’ve probably heard of “swiss water” before. It’s quite common among the coffee community today. You’ll see it frequently — right along with the ethyl acetate process used by some other premium decafs.
About the Sumatra Growing Region
Sumatra is the largest island in the Indonesian archipelago and the sixth-largest island in the world. The North Sumatra Province is home to some of the world’s most prized coffee. When discussing Sumatra arabica coffee, the two primary qualities are Sumatra Mandheling and Sumatra Lintong. Both are truly unique in their flavors and lineage. The growing region of Aceh is home to Mandheling coffees. The name derives from inhabitants of the Batak area known historically as the Mandhailing people. The coffee in this region was originally planted by Dutch colonists in the 19th century. The Swiss Water Process is a patented decaffeination method that uses only water to remove 99.9% of a coffee’s caffeine content. Heat and time are also employed, but clean water is the only added ingredient.
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