Sumatran coffees have complexity with smoothness, and richness without being heavy.....They accomplish this with low acidity.....The country is known for having a large number of small-holder producers and a unique “giling basah or wet-hulling” technique they use.............................................................................................................................................. To decaffeinate by SWP, a batch of unroasted beans is soaked in hot water, releasing caffeine. When all the caffeine & coffee solids are released into the water, the beans are discarded. That water then passes through a carbon filter that traps caffeine but lets the coffee solids pass. The resulting solution, called "green coffee extract (GCE)" is now available for decaffeinating coffee. New green coffee beans are introduced to the GCE. Since the GCE is coffee solids without caffeine only the caffeine diffuses from the new beans. The GCE passes through proprietary carbon which captures the caffeine. The process repeats, filtering out all the caffeine until the beans are 99.9% caffeine-free. These beans are removed and dried, and thus retain most if not all of their flavor (Wikipedia)................................................................................................... Roast – Full-City (Medium to Dark).......................................................................................... Body – Balanced to Heavy....................................................................................................... Acidity – Low

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