DECAF Indonesian Sinabung

Location Northern Sumatra


1200 - 1500 masl

Varietal Tim Tim
Process Decaf
Decaf Process Sparkling Water Method
Owner Various Small Holders 
Taste Plum, Caramel and Dark Chocolate with a creamy heavy body


This is a regional lot from lots of small holders so there isn’t one farm. We have named the lot Sinabung after the active Volcano situated in North Sumatra.


This soil type combined with the climate allow for the perfect growing conditions of coffee, giving the rich and full-bodied, spicy and smokey coffees associated with the region. The Mandheling coffee represent all Arabica coffee in this area and the name derives from the Mandailing people who produce coffee in the Tapanuli region.

 Once picked the coffee undergoes a 12-hour fermentation process before then being dried for 1-2 days to around 35-40% moisture.

 Once the coffee has reached this moisture it is then sent for hulling and then further dried to down to around 15-18%.

 From here the coffee is then transported to Medan where it is finally dried down to 13% moisture content before It is then packed in grain pro-lined bags ready for shipping.

The decaffeination process:

  • The green beans enter a pre-treatment vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
  •  After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
  • The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine-free water is pumped back into the vessel for a new cycle.
  • This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
  • The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting. 

    There are several benefits to using this process for decaffeination. 

    • The agent used for extracting the caffeine is entirely natural and the process is be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
    • The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
    • The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
    • The by-products are 100% natural and recyclable.