Rich, indulgent and beautifully balanced. This Indonesian single origin decaf delivers a full-flavoured cup with a rich, syrupy body. Expect layers of dark chocolate and molten caramel, complemented by subtle blackberry sweetness and a long, smooth cocoa finish.
Region: Bukit Marante, Kalosi Toraja, Indonesia Process: Semi-washed (Giling Basah), Swiss Water® Process Variety: Catimor and Typica hybrids Altitude: 1,000–1,400 MASL
Grown in the Toraja Highlands of Sulawesi, Indonesia, this coffee is cultivated in nutrient-rich volcanic soil. The beans undergo traditional semi-washed processing before being carefully decaffeinated using the Swiss Water® Process, preserving the coffee's distinctive character and complexity.
The result is a beautifully balanced single origin decaf with a rich body, comforting sweetness and subtle fruit characteristics. A smooth and satisfying cup that proves great coffee doesn't need caffeine to deliver exceptional flavour.
Rich, indulgent and beautifully balanced. This Indonesian single origin decaf delivers a full-flavoured cup with a rich, syrupy body. Expect layers of dark chocolate and molten caramel, complemented by subtle blackberry sweetness and a long, smooth cocoa finish.
Region: Bukit Marante, Kalosi Toraja, Indonesia Process: Semi-washed (Giling Basah), Swiss Water® Process Variety: Catimor and Typica hybrids Altitude: 1,000–1,400 MASL
Grown in the Toraja Highlands of Sulawesi, Indonesia, this coffee is cultivated in nutrient-rich volcanic soil. The beans undergo traditional semi-washed processing before being carefully decaffeinated using the Swiss Water® Process, preserving the coffee's distinctive character and complexity.
The result is a beautifully balanced single origin decaf with a rich body, comforting sweetness and subtle fruit characteristics. A smooth and satisfying cup that proves great coffee doesn't need caffeine to deliver exceptional flavour.
We rate each bean and blend for specific characteristics from 1-10
Aroma - How powerful is the aroma? Flavour - Does the flavour hit immediately, or is it more subtle? Body - Is it thinner or a fuller texture? Sweetness - How would you rate it on a scale of slightly bitter to very sweet? Finish - How long does the flavour linger?
Barista Info
MILK-BASED ESPRESSO
Dose (In): 22g Weight (Out): 41–43g Time (Includes pre-infusion): 28–30 sec Temperature: 93°C Pressure: 9 bar
BLACK ESPRESSO
Dose (In): 22g Weight (Out): 37–39g Time (Includes pre-infusion): 25–27 sec Temperature: 93°C Pressure: 9 bar
All recipes are developed using commercial equipment, so results may vary depending on your home setup. These recipes are a starting point, and we encourage you to experiment with your dose, extraction time and yield to find a profile that “Defines Your Flavour”.
