Milling Process: Decaf/Water Process
Drying Process: Patio and solar dried machine
Cupping Notes: Heavy with a full body. Low in acidity with notes of dark chocolate, black licorice, syrupy and molasses.
This coffee comes from the Takengon region. While it is wet-hulled in the usual Sumatra style, the hulling is not done until the coffee reaches 30% moisture content generally in this region, where as most Sumatra is hulled at 45-50%. This gives it a cleaner cup and accentuates the spicy, bright notes while downplaying the earthiness typical to Mandheling coffees. It is processed at the Swiss Water decaf plant in Vancouver.