Sumatran coffees are wet-hulled which is similar to washed, but it is hulled at a different moisture level giving it its distinct rich, syrupy body, low acidity, and earthy, sweet tobacco flavor notes.
Swiss Water Process Decaf
Growing Altitude: 750- 1500 meters above sea level
Arabica Varietal: Typica, Catimor, Caturra, Lenie-S
Harvest Period: May – September
Milling Process: Wet-hulled
Aroma: Slightly earthy
Body: Sweet and syrupy
Acidity: Low
Flavor: herbal tones, clean earthy, spice notes with sweet tobacco and hints of chocolate.
Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk
Medium-heavy = whole milk
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Roast Level:
Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Full City or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.