Decaffeinated Coffee Swiss Water Sumatra Mandheling Grade 1 - 250G

Origin: Area near Lake Tawar, Aceh in the north of the island and the Lintong area, around Lake Toba Altitude: It is cultivated between 900 and 2100 meters Variety: Bourbon Process: Washed Tasting: Medium acidity. An herbal flavor, dark chocolate and tobacco are appreciated Decaffeination Method: Swisswater® Score: 85.75 DECAFFEINATED COFFEE SWISS WATER SUMATRA MANDHELING The largest island in the Indonesian archipelago is Sumatra. The plantations are small in size, and the cultivation of Arabica coffee is a minority (Indonesia is one of the largest producers of robusta coffee in the world). Decaffeinated Sumatra Mandheling coffee comes from this faraway place. Sumatra belongs to the so-called "ring of fire" of the Pacific, with many of its volcanoes being active. Crops benefit from the great wealth of nutrients in their soils. Mandheling is not the name of any region of Sumatra. It is the trade name given to coffee grown in the northern regions of the island. This name comes from the Mandailing ethnic group, who produce coffee in the Tapanuli region, to the west of the island, which creates a lot of confusion. Grade 1 refers to the classification of coffee beans. This is the name given to those with higher quality. In Indonesia, the Giling Basah or wet threshing technique is used for the coffee process. This favors its drying and provides more body to the coffee. Swisswater® is a method of decaffeinating coffee based on the use of water, which causes the beans to “sweat” the caffeine. It is the most respectful system with the organoleptic qualities of coffee (flavor and aroma) since it does not modify them. The caffeine that is extracted in the process is used by other industries, thus being a sustainable practice.