Decaf doesn’t have to be boring! If you enjoy a bold, rich and complex cup, this one’s for you. In fact, we would suggest that the Swiss Water Process actually improves the cup! While many of us enjoy the spicy, savory, woody character of a good wet-hulled Sumatran, sometimes there’s a funky, earthy character that can be unwelcome. The decaffeination process seems to have rounded off some of these sharp edges, leaving a surprisingly clean cup. Look for notes of dark chocolate, oak and spice with a savory undertone.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: March 7th, 2023
Acidity & Brightness: Muted acidity and moderate sweetness
Balance & Finish: Complex with a lingering, spicy finish
Body & Texture: Big, rich body and syrupy texture
Flavors: Dark chocolate, oak, black pepper, spice & savory herb
Grade: Very hard and dense, grown at 1200-1700 masl
Processing: Wet-hulled (giling basah)
Grower: Smallholder farmers across Northern Sumatra & Aceh
Region: Northern Sumatra and Aceh Provinces, Sumatra, Indonesia
Varieties: Local typica and catimor cultivars
Recommended Roast Range: Full City to Vienna (medium to dark)
This coffee is tailor made for folks who enjoy dark roasting and a big, bold cup so we like it best around Full City+ (medium-dark), though it will even perform well into Vienna (dark) since the origin flavors and flavors inherent in the roasting process are complimentary. Like most decafs, it’s best to pull back on heat just a bit compared to roasting the conventional version. Note this coffee’s cracks tend to be very soft.
Royal Coffee - "DECAF SUMATRA ROYAL SELECT SWISS WATER PROCESS coffee is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again."