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Decaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin. This bean does not carry any certifications, but I do trust the importer and know that they work closely with the farmers in Sumatra and treat them well, because a significant amount of the importer's business is based on its reputation for Indonesian beans. However, MC stands for Methelyne Chloride, which is a pretty nasty chemical, and it is placed on the coffee to cause a chemical reaction which dissolves the caffeine without touching the flavors in the bean. The beans smell pretty bad when they're coming out of the burlap bag, but roast them up and they'll be fine. My research on the process makes me feel very comfortable with it -- for one thing, it is tested regularly by third party labs, and only the slightest trace amount of chemical is found remaining on the unroasted bean. Second, the "flash point" of the chemical is 102 degrees which means that after you've roasted it, there is no chance of any chemical residue remaining. And since the process is much quicker than water-process, it ends up being quite a bit cheaper per pound. It starts cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so that’s what I do with it — about 30 seconds into the second cracks. But it’s hard to get a bad result with Sumatra - it’s a good cup of coffee.