The cup has a caramelly-earthy sweetness, thick, dense body, a Sumatra cup profile but cleaner and less earthy than non-decaf Mandheling. 48 hours of rest after roasting. Useful in decaf espresso as a blender or Single Origin. Full City to Full City+.
Sumatra coffees can be very interesting when decaffeinated, because the non-decaf lots have so little acidity and so much body that it pairs well with the water process decaf method. They cup more "true to the original" than other origins sent for decaffeination. Here we have a Fair trade and Organic certified lot of Mandheling type coffee with strong Sumatra flavor profile. Remember, Mandheling is a trade name for Sumatra coffees, not a particular region. But this coffee originates in the Lake Tawar-Takengon area of Gayo area, Aceh district. It is from Koperasi Gayo Linge Organic Coffee Cooperative, with over 1,000 smallhomder farmers from villages in Bener Meriah Regency. I cupped quite a few Fair Trade, Organic and FTO lots to pick out this one, which is I feel survived the decaffeination process intact. The results of my roasts from C+ to FC+ are impressive; not so much when the cup is hot (perhaps it loses a step on the non-decaf Sumatra in this respect), but as it cools. It has great espresso use to create low-caf or decaf blends with body and depth. I like it as a straight decaf espresso too when roasted about 20 seconds into 2nd crack. It is very much a Sumatra cup profile but a bit cleaner and less earthy than its non-decaf Mandheling counterpart. 48 hours of rest after roasting is recommended!
The cup has low acidity, but bold foresty and earthy Sumatra flavors. The dry fragrance and wet aroma have an abundance of this earth-toned character, but there is a rustic sweetness too, as well as herbal hints. The cup has a caramelly-earthy sweetness, and thick, dense body. As it cools, a rustic sweetness emerges that reminds one of sorghum syrup, if you have ever tasted that (like a malt syrup with an earthy aspect). There is also a molasses note at Full City roast level. Again, resting after roasting is very important to the cup quality here: 48 hours minimum.