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Sumatra Toba Batak Peaberry SWP Decaf
Grinding the coffee, I get a whiff of brown rice syrup, rustic and sweet, along with a green herb-like tarragon smell - just what I'd expect from good Sumatran coffee. Dark roasts are sweet and have a bit of honey-wheat bread, which is not a bad thing, but reminds us it's a decaf. Hot water really boosts the overall sweetness as well as the herbal quality. Light roasts are particularly earthy and have a baked pumpkin and brown sugar smell. It's definitely Indo and the wafts of aromatic wood come up in the steam when breaking the crust. The cup is earthy-sweet up front, and with a flavor of Chai spice. Pungent fruits like papaya and jack fruit start to show up in the cool cup. This coffee finishes with lots of chocolate, especially in darker roasts, which verge on raw cacao nibs. If you put this out next to it's non-decaf counterpart you'd likely guess it's decaf, but on it's own, it shines, highlighting much of the classic Indo cup characteristics. We continue to be impressed by the folks at Swiss Water, continually proving that decaffeinated coffees can taste like the origing from which they originate.
Region: Lintong Nihota, Lake Toba Area, N. Sumatra
Processing: Wet Process, then SWP Decaf
Crop: November 2013 Arrival
Appearance: .0 d/300gr, 16+ PB screen
Varietal: Ateng, Djember
Intensity/Prime Attribute: Medium-Bold intensity / Rustic sweetness, pungent fruits, cacao finish
Roast: City+ to Full City+ roast is recommended here.