This is another coffee that originated with a really nice Sumatra lot brought into the U.S., and then was sent to water-process decaffeinator in Mexico. The difference here is important to note. In the past many decaf lots of Sumatra were bought by the plant itself, then sold to coffee brokers, without regard for the original quality of the green coffee. The result was very flat coffee with little "origin character". Here we have a Mandheling type coffee with strongly 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 Aceh district). I cupped quite a few Fair Trade, Organic and FTO lots to pick out this one, which is a standard Grade One Mandheling that 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. There are foresty tones in the aromatics and the cup, dense body, low acidity, and a rustic sweetness that reminds one of sorghum syrup, if you have ever tasted that (like a malt syrup with an earthy aspect).