For the uninitiated, cupping is a method for field testing various lots of coffee at origin. The gist is, you roast different coffees to perceptibly similar levels of roast color/development, grind them as uniformly as possible, and pour hot water over them in bowls. The coffee extracts by steeping, similar to how a French Press extracts coffee. After a few minutes, you break the crust of coffee grounds that form at the top of the bowl, scrape out any excess grounds from the top, and, as the coffee cools, begin slurping spoonfuls of coffee.
True Level is our effort at the familiar, the easy, the comfortable; but done under the core Sump coffee philosophy. True is a Sump medium roast. There are many paths between point A and B. It is those path choices that change and determine the cup.
Our decaf offering is a Colombia Sugar Cane E.A. process. As is the case with all our coffees, we source high quality, high scoring coffees. We selected this coffee primarily because the Sugar Cane E.A. process derives from more natural sources as opposed to the more common solvent, methylene chloride.
The ethanol used in this process is naturally occurring, derived from the fermentation of sugar cane rather than the synthesis of unnatural chemicals.
What results is a harmonious balance of just the right amount of both sweet and savory elements for a cup of coffee you may soon forget is decaf.
Savory notes in coffee? It happens more than one might reflexively think. And not just with tomato-y leaning coffees from Kenya. What we grind and extract to make delicious beverages is a seed, from a fruit. We in coffee tend to make a big deal about this, some leaning hard into this fact as a major branding point or naming convention. But a quick Google search reveals beans are also edible seeds. So everyone’s right, then. What follows is largely sense experience findings and not from peer reviewed food science journals.