Our Sumatra Swiss Water Decaf green coffee has astounding potential as a bold and flavorful 99.9% caffeine-free offering. To reach the absolute peak of this earthy coffee, we suggest roasting to a medium to dark roast level. As a Swiss Water Process coffee, these green coffee beans were decaffeinated in a chemical-free environment.
Our unroasted, green coffee selection is intended for roasting purposes.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
Aceh is the westernmost region of the Indonesian island of Sumatra where coffee farms abound. The combination of high elevation and volcanic soil make for coffees that are rich and lower in acidity with notes of nutty dark chocolate. In the Takengon Highlands is a cooperative that honors Sumatran coffee traditions while moving forward with a focus on female empowerment and success.