Swiss Organic Cold Water Processed, Fairtrade Decaffeinated Coffee Beans

Many of the Indonesian islands were formed by volcanoes, and as such have a rich soil, ideal for growing coffee. Originating from the lake Toba Region of Northwest Sumatra, this blend is grown on the Ateng and Bergendal trees, at an altitude of 1500-1800m above sea level.

Sumatra Mandheling coffee is grown on the volcanic slopes of Mount Leuser and the Lintong bean takes its name from its home district, Lintongnihuta, Southwest of lake Toba, which is one of the world’s deepest inland bodies of water.

This is a grade 1, triple hand-picked to check for defects, resulting in a very consistent cup including only cherries at optimum ripeness, and ultimately a coffee with the famous Sumatran full-bodied and earthy flavour with spice and cedar.

The coffee undergoes a unique traditional process, called Giling Basah, which involves hulling the parchment off the bean at about 50% moisture content, whereas most other processes gull at around 10-12% moisture content. This wet hulled process gives the beans a signature dark colour and results in a great depth of flavour and dark colour.

Cup Profile: Herbal, Grapefruit, Cedar & Maple

Origin Location Altitude Owner

Sumatra Lake Toba region, Northwest Sumatra 1,500-1,800 m.a.s.l Small holders

Preparation Tree Variety Harvest Shipment

Giling Basah (wet hulled), sun dried Ateng, Bergendal June -December February – June

Swiss Organic Cold Water Decaffeination Process

The Swiss water decaffeination process is organic and 100% chemical-free, and whilst discovered by Schaffhausen in Switzerland in the 1930s, was commercialised by the Swiss Water Decaffeinated Coffee Company inc., which was founded in 1988.

This method does not require the addition of chemicals to strip caffeine from the bean, instead it relies upon a super saturated green coffee solution, called Green Coffee Extract (GCE).

As GCE is already saturated with all the water-soluble compounds found in green coffee – minus the caffeine, when it is introduced to the green beans, the caffeine is naturally diffused, whereas all other corresponding molecules remain, ensuring that the flavour is retained and not compromised, whilst the caffeine is removed.

1936 Blend

Composition:

– Brazilian Yello Bourbon 25%

– Sumatra Mandheling 25%

– Eithiopian Sidamo 25%

– Colombian Excelso 25%

Bean Type: Al Arabica Beans

Raw Processing: Fully & Semi-washed

Roast Colours: Medium Roast

Agtron Meter Reading: 127

Roast Strength: 3

Aroma: Chocolate, Berries & Caramelised Sugar

Flavour Notes: Dark Chocolate, Caramel, Redcurrants

Cup Profile:

– Body 4/7

– Sweetness 4/5

– Acidity 3/5

Cupping Score: 84.5/100

Ricco Di Nocci Blend

The Ricco Di Nocci is a premium Al Arabica espresso blend, which Is perfect for those discerning coffee enthusiast who want a strong, yet smooth and full flavoured espresso, latte or Cappuccino, without the bitterness, burnt or smoky aftertaste which too often accompanies a lesser blend.

The beans for this espresso blend have been specifically selected and blended to deliver the robust, rich and full-bodied brew with a smooth and balanced aftertaste.

Taste balance:

– Medium high Acidity

– High sweetness

– Low/Medium Cacao bitterness

Flavour Profile:

– Cacao

– Brown Sugar

– Sweet hazelnut / Brazil nut

– Red cherry tartness in the finish

Tactile Profile:

– Full, heavy bodied

– Smooth mouthfeel

– Lingering finish

Cup Profile:

– Cocoa

– Brown sugar

– Cherry

– Hazelnuts