Sukoon Decaf (Ground)

Sukoon Decaf (Ground)

Indonesian Single Origin · dark chocolate, herbal, earthy · decaffeinated

Price
Save $-24.99
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Tasting Notes
Dark ChocolateHerbalEarthy
Caffeine Free⚲ Indonesia, MandhelingoMedium/Dark Roast12 oz (340g)Roasted to order
83/100 Cup Score 80+ is specialty grade on the SCA scale
☕ About 20 cups per bag, roughly $1.25 a cup The same pour runs $5 to $7 at a cafe
Type:Ground
Whole Bean
Ground
Our ground grind level is suitable for most brews like French press, drip, or pour over.
Quantity
or express checkout
Free shipping · arrives August 3 to August 5 No minimum · roasted within 2 business days
  • Roasted to order, never off a shelf. Not your cup? Email us and we will make it right.
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Caffeine Free
Sukoon Decaf
meaning tranquility, smooth and caffeine free

Sukoon, meaning tranquility, is the cup you reach for when the day begins to soften. Fully decaffeinated yet rich and uncompromising, it opens with deep dark chocolate, settles into warm herbal notes, and finishes with a grounded, earthy calm that lingers gently. Smooth and mellow with a rounded, savory body, Sukoon rewards a little patience and asks for nothing in return but a moment of stillness. It is the full ritual of good coffee with none of the caffeine, a quiet companion for late evenings and slow mornings alike.

Tap a marked section to read its story

Tasting Notes

Dark Chocolate
Herbal
Earthy

Roast Level

Medium / Dark Roast

LightDark

Origin

Indonesia

Indonesia

Mandhelingo Region

Naturally Decaffeinated
All the ritual, none of the caffeine.
Elevation1,200 to 1,600 MASL
ProcessSemi Washed
Size12 oz (340g)
VarietyJava Toraja

Sukoon Decaf Tasting Notes

Earthy

Dark Chocolate

Herbal

From the Volcanic Highlands of Mandhelingo

On the lush, misty slopes of Indonesia’s Mandhelingo region — nestled in the highlands of Sulawesi — Sukoon Decaf begins its journey. Grown by smallholder farmers using traditional, time-honored methods, these Java Toraja beans thrive in volcanic soil between 1,200–1,600 MASL. After harvesting, the beans undergo a semi-washed process that enhances their earthy depth and herbal richness. They are then gently decaffeinated using the Swiss Water Process, preserving the coffee’s natural character without the use of chemicals. The result is a full-bodied cup with dark chocolate notes, savory undertones, and the serene balance of a brew that comforts — any time of day.

Indonesia

Beans Sourced from Mandhelingo, Indonesia

High in the Sulawesi highlands lies Mandhelingo — a region known for its ancient coffee-growing practices and nutrient-rich volcanic soil. Here, Java Toraja beans are cultivated at elevations between 1,200 and 1,600 MASL, where cooler mountain air and rich earth produce coffees of remarkable body and complexity. The semi-washed process, unique to Indonesian coffee, brings out deep, earthy tones and herbal nuances. Using the Swiss Water Process, 99.9% of caffeine is removed while protecting the bean’s bold flavor profile. The result is a smooth, medium-dark roast with low acidity and deep character — a decaf that delivers sukūn in every sip.

Brewing Methods

Brew your Coffee

French Press (1 Cup)

Pour Over (1 Cup)

Drip Coffee (1 Cup)

Espresso (Single Shot)

Brew your Coffee

French Press (1 Cup)

  1. 1. Add 18g of coffee to the press.
  2. 2. Pour 270ml of hot water over the grounds.
  3. 3. Stir gently after 30 seconds.
  4. 4. Place the lid on, don’t press yet.
  5. 5. Wait 4 minutes.
  6. 6. Press down slowly.
  7. 7. Serve immediately.
  8. 8. Say Bismillah!

French Press (1 Cup)

  1. 1. Add 18g of coffee to the press.
  2. 2. Pour 270ml of hot water over the grounds.
  3. 3. Stir gently after 30 seconds.
  4. 4. Place the lid on, don’t press yet.
  5. 5. Wait 4 minutes.
  6. 6. Press down slowly.
  7. 7. Serve immediately.
  8. 8. Say Bismillah!

Brew your Coffee

Pour Over (1 Cup)

  1. 1. Place filter in the dripper and rinse with hot water. Discard rinse water.
  2. 2. Add 18g coffee to the filter.
  3. 3. Start timer. Pour 40ml of water to bloom the coffee (wait 30 seconds).
  4. 4. Slowly pour the rest of the water (260ml) in circles over 2–3 minutes.
  5. 5. Let it drip through, then remove the dripper.
  6. 6. Enjoy your coffee!
  7. 7. Say Bismillah!

Pour Over (1 Cup)

  1. 1. Place filter in the dripper and rinse with hot water. Discard rinse water.
  2. 2. Add 18g coffee to the filter.
  3. 3. Start timer. Pour 40ml of water to bloom the coffee (wait 30 seconds).
  4. 4. Slowly pour the rest of the water (260ml) in circles over 2–3 minutes.
  5. 5. Let it drip through, then remove the dripper.
  6. 6. Enjoy your coffee!
  7. 7. Say Bismillah!

Brew your Coffee

Drip Coffee (1 Cup)

  1. 1. Add filter to your coffee maker’s basket.
  2. 2. Add 18g coffee to the filter.
  3. 3. Pour 300ml water into the reservoir.
  4. 4. Start the machine and let it brew.
  5. 5. Serve immediately!
  6. 6. Say Bismillah!

Drip Coffee (1 Cup)

  1. 1. Add filter to your coffee maker’s basket.
  2. 2. Add 18g coffee to the filter.
  3. 3. Pour 300ml water into the reservoir.
  4. 4. Start the machine and let it brew.
  5. 5. Serve immediately!
  6. 6. Say Bismillah!

Brew your Coffee

Espresso (Single Shot)

  1. 1. Preheat the espresso machine and portafilter.
  2. 2. Add 18g of finely ground coffee to the portafilter.
  3. 3. Tamp firmly and evenly.
  4. 4. Insert portafilter and start the shot.
  5. 5. Brew for 25–30 seconds to yield about 36g of espresso (a 1:2 ratio).
  6. 6. Serve immediately.
  7. 7. Say Bismillah!

Espresso (Single Shot)

  1. 1. Preheat the espresso machine and portafilter.
  2. 2. Add 18g of finely ground coffee to the portafilter.
  3. 3. Tamp firmly and evenly.
  4. 4. Insert portafilter and start the shot.
  5. 5. Brew for 25–30 seconds to yield about 36g of espresso (a 1:2 ratio).
  6. 6. Serve immediately.
  7. 7. Say Bismillah!