An archipelago of volcanic islands, is renowned for its distinctive coffee varieties. From the earthy and full-bodied Sumatran Mandheling to the smooth and complex Java Arabica, Indonesian coffees offer a captivating journey for the palate. Unique processing methods, such as "wet-hulling" (Giling Basah), contribute to the coffees' heavy body and low acidity, often revealing earthy, spicy, and dark chocolate notes. Indonesia's coffee heritage is deeply intertwined with its diverse culture and volcanic landscape, resulting in a truly unique coffee experience.
About the Coffee
Indonesia
Sumatra
Washed
900 - 1800 masl
Arabica
GrainPro or similar
60
83.0
We create our Green Coffee Extract just once, made out of fresh water and all the soluble solids within coffee (minus the caffeine). Before decaffeination, the green coffee is rehydrated to prepare for the target moisture level that is ideal for caffeine removal. GCE (Green Coffee Extract) is continuously circulated around the green coffee for a period of 8-10 hours, until there is no more than 0.1% of caffeine remaining in the green coffee. Caffeine is removed from the GCE through a proprietary carbon filter system, and the carbon is sent for regeneration to remove the caffeine, so that it can be reused. During decaffeination, our GCE is constantly being refreshed and renewed. We also continuously monitor the health of our GCE to ensure it can continue to operate at its best. This way, we don't need to create a new batch of GCE for every new batch of green coffee.
