Durgol Express is specifically designed for use with all coffee makers. This descaler will safely remove build-up from hard water that can alter the taste of your coffee. It is fast-acting, food-safe, and rinses clean, ensuring there will be no residue left behind to change the taste or aroma of your freshly brewed coffee.

The Durgol Express special formula is safe to use on kitchen items (coffee machines, faucets and tiles to steam irons, kettles and more) that come in contact with food and is ready to use and simple to use, it does not have to be dissolved in water before application in contrast to powders and tablets. Frequent decalcification of your household items ensures the longevity of household appliances and rids it of lime deposits that can clog the appliance, promote corrosion, and diminish heat transfer.

Please consult your coffee maker’s user’s manual for descaling instructions specific to your machine.

Each bottle is 16.9 fl.oz (500ml)

Durgol Express will work the same as in this demo!

Sumatra Mandheling - Traditional 'Old School' prep
In our ongoing search for wonderful and unique coffee, we are excited to bring you this Classic "Old School" Sumatra. Try this Classic Sumatra and experience the “Wow!” that you have not had in years!


Flavor Observations
Our Classic Sumatra offers you that distinguished flavor, body and aroma that only a Sumatran can!
A huge, rich, body, earthy but not musty, herbal, clean floral aromatics and a gigantic, booming cup character that is spiced and deep!

Additional Information
By "Old School" we mean that this Sumatran comes from old-growth Sumatra trees above 3600 feet, from one particular growing region, AND is processed using traditional methods (semi-washed and sun dried).

Today, most Sumatrans are prepared from a pool of coffees from various regions throughout the growing area. Further, they are mixed and combined with a variety of cultivars (a specific plant origin that has persisted through cultivations).
The point is that, typical Sumatrans that you find today are blended from a variety of coffees from Sumatra, and this is done to promote consistency in flavor characteristics over each crop season.

While this is not necessarily a bad thing, I find that something is lost in the process. Do the “Old School” growth trees and processing methods make a difference? I believe they do!

By the way, Mandheling is actually the ethnic group that is predominantly involved with the production of the coffee from Sumatra rather than the region of Sumatra. The correct spelling is Mandailing. But the coffee is called Mandheling out of tradition.