Decaf Sumatra - 12 oz.
Decaf Sumatra - 12 oz.
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Tasting notes: Blood orange, crème brûlée, cinnamon.
We’re beyond excited to share our most unconventional–and very first wet-hulled! –decaf offering to date. This Decaf Sumatra comes from the North Sumatra province of Indonesia, where small, family-owned farms produce coffees with incredible complexity and character. The region’s traditional wet-hulled process highlights the distinctive, herbaceous flavor profile you can only find here.
In the Cup
This is a decaf like no other we’ve tried. Bright citrus acidity shines through with notes of blood orange and grapefruit. A creamy mouthfeel and burnt sugar sweetness which is reminiscent of crème brûlée balances beautifully with a touch of baking spice. It’s multidimensional, adventurous, and utterly delicious. (And like all our decafs, it’s decaffeinated using a chemical-free process!)
More on Wet-Hulled Process
The wet-hulling process is what gives Sumatran coffee its distinct character and sets it apart from other coffees. After the coffee cherries are picked, the producers depulp the coffee on their farms, removing the skins from the cherries. The cherries are stored overnight where they ferment and the mucilage is broken down by microorganisms. The remaining coffee husks are then washed to remove any remaining mucilage and then briefly sun-dried before moving it to a mill for hulling.
What sets the Sumatran process is apart is that at this point when they are hulled, the coffee husks have a relatively high moisture content - much higher at which most coffees are hulled (hence the "wet-hulled" process.) After hulling, the coffee is further dried to achieve a specific moisture content and is further graded and inspected.
