Chocolate flavors take on the shape of baking cocoa, semi-sweet chips, carob, along with notes of rice syrup, rye grain and cedar wood.
This is a blend of coffee from a couple different cooperatives near Mount Kerinci and Gunung Tujuh. Both have streamlined the coffee processing in central wet mills where coffee is collected from coop members and processed. These operations are a step above most of the home-processing you might run across in Sumatra, and with washing and floating channels to help with separation and cleanliness.
The coffee that makes up this decaf is about 2/3 traditional giling basah, and 1/3 full honey process, which makes for a unique flavor profile. This mountainous region is home to some fairly high peaks for Aceh, ranging from 1400 to 1700 meters above sea level.
A large enough lots send off for decaffeination by the Swiss Water Decaf plant in Vancouver, Canada. Swiss Water decaf use their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee’s caffeine content. The technique is gentle on the coffee’s cellular structure, leaving much of the aromatic compounds that affect flavor and aroma intact. This means that the decaf tastes a lot like the coffee before processing.
- Origin: Sumatra, Indonesia
- Region: Aceh
- Altitude: 1700m
- Cultivar: Ateng, Jember, Tim Tim, Typica
- Processing: Wet Hulled (Giling Basah), Honey Processed
- Drying: Patio and Raised Bed Sun-Dried
- Decaf process: SWP Decaf