Sinabung Decaf, Sumatra

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This is a regional lot from a number of small holders, growing on the slopes of the Sinabung Volcano, in North Sumatra.

Volcanic soil combined with the climate allow for the perfect growing conditions for coffee, giving the rich and full-bodied, spicy and smoky coffees associated with the region.

Once picked the coffee undergoes a 12-hour fermentation process before then being dried for 1-2 days to around 35-40% moisture. Once the coffee has reached this moisture it is then sent for hulling and then further dried to down to around 15-18%. From here the coffee is then transported to Medan where it is finally dried down to 13% moisture, prior to shipping for decaffeination.

Sparkling water decaffeination uses compressed carbon dioxide and water to flush caffeine from the beans, whilst preserving the natural flavour compounds, and is our preferred method.

Coffee Information

Origin: Cimbang, N. Sumatra

Process: Sparkling water

Varietal: Tim Tim

Altitude: 1000 - 1200 masl