Coffee Roast Lab Sumatra Decaf coffee — 12 oz, whole bean, medium roast
Milk
friendly
Coffee Roast Lab Sumatra Decaf coffee — Indonesia, medium / dark roast — earthy, dark chocolate, tobacco

Taste card

Rich, Smooth, Bold

  • Earthy
  • Dark Chocolate
  • Tobacco

Caffeine

Brew it your way

Best brewed as

  • Top pick Espresso
  • French Press
  • Moka Pot
  • Drip Machine
Indonesia (Bener Meriah, Aceh) coffee origin
Single origin · Indonesia (Bener Meriah, Aceh)

Sumatra Decaf

$30
  • Earthy
  • Dark Chocolate
  • Tobacco
$30
roast

Size
Grind
Mix any 4 bags, save 5%Build a bundle
4 bags 5%7 bags 8%10 bags 10%15 bags 12%
  • Roasted weekly in small batches
  • Ships within 3 business days
  • Free shipping over $70 in ON and QC

Why you'll like Sumatra Decaf

  • Heavy bodyRich, Smooth, Bold
  • Milk friendlyHolds up in lattes and with sugar
  • Low aciditySmooth on the stomach

Taste profile

Body
Caffeine
Acidity
Sweetness
Bitterness

Sumatra Decaf is a single origin decaffeinated coffee from the Aceh region of northern Sumatra, Indonesia. It retains the region’s signature depth and body while offering a caffeine-free option for evening or low-caffeine drinking.

Decaffeinated using the Swiss Water Process, this coffee preserves flavour integrity without chemical solvents, delivering a smooth, grounded cup with familiar Sumatran character.

VarietyTypica, Ateng Gayo, Tim-Tim
ProcessSwiss Water Process
Best forEspresso, French Press

How to brew it

For French press brewing, use a shorter steep time of around 3.5–4 minutes to maintain body while reducing earthy bitterness in darker extractions.

  • Top pick Espresso Fine grind 18 g in, 36 g out, 25 to 30 sec
  • Also great French Press Coarse grind 30 g, 500 ml water, steep 4 min, plunge gently
  • Also great Moka Pot Medium fine grind Fill the basket level, no tamping, water below the valve, low to medium heat
  • Drip Machine Medium grind 30 g per 500 ml of water
  • Phin Filter Medium fine grind 20 g, 100 ml water, 30 sec bloom, 4 to 5 min total
  • Pour Over Medium grind 15 g, 250 ml water, 30 sec bloom, about 3 min total
Indonesia (Bener Meriah, Aceh) coffee origin

Origin

Indonesia (Bener Meriah, Aceh)

  • CountryIndonesia
  • RegionBener Meriah, Aceh, Sumatra
  • ProcessingSemi-washed (Giling Basah)
  • DecaffeinationSwiss Water Process
  • Altitude1400–1600 m
  • VarietyTypica, Ateng Gayo, Tim-Tim

Coffees from Bener Meriah are traditionally processed using the semi-washed method, contributing to Sumatra’s hallmark low acidity, heavy body, and earthy flavour profile. Swiss Water decaffeination removes caffeine while maintaining sweetness, structure, and regional character.

Coffee questions

Questions, answered

The things people ask us most.

Is this fully decaffeinated?

It is decaffeinated coffee, so it contains only trace amounts of caffeine while keeping its bold flavour.

How is the caffeine removed?

With the Swiss Water Process, a chemical-free, water-based method that removes the caffeine while preserving flavour, leaving only trace amounts behind.

What does it taste like?

Rich, smooth, and bold, with earthy depth, dark chocolate, and tobacco. A very heavy body and very low acidity, unusually full for a decaf.

Which brew methods suit it best?

Espresso, French press, moka pot, and drip machine. In French press, a shorter steep of about 3.5 to 4 minutes keeps it smooth.

Does it make good espresso?

Yes. Its heavy body gives a surprisingly full, low-acid decaf shot with dark cocoa depth, and it is excellent in milk.

What is the difference between the medium and dark roasts?

Medium is smooth and rounded, with soft cocoa sweetness, earthy depth, and gentle spice. Dark is heavier and deeper, with intensified cocoa, earthy notes, warm spice, and a slightly smoky undertone.

Which roast should I choose?

Choose medium for a calm, balanced decaf, or dark for a fuller, richer cup that stands up to milk.

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