Received 9/24/2009 Water decaffeination brightens the flavor of this traditionally dried, musky Sumatra to deliver a unique coffee that is shocking, heavy and unmistakably Indonesian in its earthy body. Trying this new coffee is an absolute must for the discriminating Decaf Aficionado. Sumatran coffees are processed in a unique way. In Sumatra, the bean is still very wet when the parchment is hulled. The bean comes out of the parchment quite soft, white, and spongy. These wet soft beans are then sundried. Typically, the drying conditions in Sumatra include on-and-off sessions of fierce tropical sun, interrupted regularly by torrential thunder showers. This slow inconsistent drying is in large part what provides the essence of a Sumatra Mandheling, both in flavor and appearance.
