Indonesia Descafeinado | Swiss Water
Sumatran Mandheling coffee is grown on the slopes of Mount Leuser, a volcano near the port of Padang, in the Batak region of Aceh. The Leuser Mountains are said to be home to one of the oldest and most biodiverse ecosystems on the planet. Mandheling coffees are named after the Mandailing people, an ethnic group in the Batak region who use this second spelling.
Process Method
This coffee is decaffeinated with water by the Canadian company Swiss Water. Swiss Water creates a green coffee extract from fresh water and all the soluble solids in the coffee; this GCE (Green Coffee Extract) is the key to the process that they perform and which we will explain later where it is applied for the process. Before being decaffeinated, the green coffee is rehydrated to prepare it for the ideal humidity level for the removal of caffeine. In this process, dirt, dust and silver skin are also removed. The GCE is then poured and circulated around the green coffee for a period of 8 to 10 hours, trapping the caffeine until it is removed. The caffeine is removed from the GCE through a patented carbon filter system, and the carbon is sent to a regeneration oven to burn off the caffeine so it can be reused.
During the decaffeination process, the GCE is constantly refreshed and renewed. It is also continuously monitored to ensure its operation. In this way, it is not necessary to create a new batch of GCE for each new batch of green coffee that needs to be decaffeinated.
It is important to understand that this is a natural process that refrains from the use of chemicals.
Origin
Sumatra coffees capture the essence of the wild jungle of this tropical island of Indonesia. We cup Sumatra after Sumatra to find this complex, herbaceous, veggie and sweet cedar profile. A corpulent drink that exhibits low acidity with a spicy touch and moist forest. A great Sumatra is creamy, sweet, with a touch of butter, spices, and the smell of mushrooms (ceps / porcini).
Its grains have a beautiful dark blue-green colour that resembles jade.
Cherries are harvested by hand, and come in lots that have gone through one, two or even three classifications. Since they are processed dry and are often allowed to dry on the ground in small villages, coffee grading is essential to remove the sticks and stones that beans inevitably acquire, although the triple classification does not necessarily improve the quality of the cup if the process is not executed correctly.
The Dutch carried seedlings of coffee C. arabica to Java around 1700. This species spread quickly, and was the only one that was cultivated in islands of the archipelago for 2 centuries. Coffee reached the northern highlands of Sumatra in 1888 growing near Lake Toba and later near Lake Tawar (Gayo).
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