Description
Sumatra coffee is what originally made me a believer of home roasting. Never had a good commercial cup Sumatra but when roasted correctly, boy is it one tasty cup!
Indonesian Sumatras will be a bolder stronger cup of coffee, the aroma after roasting is very sweet with a hint of spice. Dark toned, very chocolaty and smoky with some earthier peaty highlights.
Decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.
Tasting Notes:
Medium to full bodied, low acidity with strong and robust chocolaty, smoky, and earthier type notes. This is one stronger cup of coffee for you decaf fans. Very nice aroma of cinnamon and dark fruits with notes of incense. Hints of dry herb and spice with just a smidgen of traditional Sumatra peat moss/smokiness. The funny part of Decaf Sumatra, it comes off much more chocolaty than caffeinated, removes some of the earthy funk. Most will love this, but traditional Sumatra fans may find it less complex and peaty than the caffeinated.
Roasting Notes:
A medium to dark roast will suit this coffee well by accentuating the darker tones and body. Most would drink it touching 2nd crack but does hold a couple shades lighter if you want a smoother cup. Easy to roast with low chaff.
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