Sueño - our decaffeinated coffee from Mexico

Grown, processed, decaffeinated with water and shipped in Mexico. What sounds logical is not standard. This coffee comes from a project with Rancho San Felipe in Mexico. A dense, round espresso. With notes of dark chocolate, some malt, pipe tobacco and cloves, with medium acidity.

Origin : Mexico, Veracruz, Chocamán, Neria

Producer : Rafael Reyes

Variety : probably Catimores (see text for explanation, Arabica)

Post-harvest process : washed, then decaffeinated with water

All of our coffees are sold as whole beans.

This is how we would prepare the Sueño

Why does the Sueño taste the way it does?

Decaffeinated coffees often have a process flavor. Cheaper and faster decaffeination methods using solvents such as DCM (di-chlorine-methane) are efficient, but give the coffee an aftertaste that you can taste. We find that these coffees often taste like ketchup. Our Sueño was decaffeinated using the chemical-free Mountain Water Decaf process in Mexico. The process only works with water and pressure - that's all. It takes longer, but it also tastes miles better. We'd be lying if we said the coffee tasted "like decaf" - it's a heavy espresso with spicy and tobacco notes with medium acidity.

Tell me more about the Sueño

This coffee was excluded Usually decaffinated with water - in Mexico itself, at Descamex in Córdoba. The coffee was grown in Neria, about 20km away, and processed at Rancho San Felipe, also in Córdoba. It was later shipped to the port of Veracruz, which is almost 100km away. While it all sounds logical, it isn't at all. There are only two companies that specialize in this: Descamex in Colombia and Swiss Water in Canada. Coffees are often shipped from far away to Vancouver, decaffeinated and sent on. We wanted more regionality, and so we started a project with Rancho San Felipe: Melissa and Benni from RSF identified Rafael Reyes as a producer who could supply the coffee and decaffeinate Descamex.

You can find further background information on the topic of decaf and decaffeinated coffee here in our blog post.

How did we roast the Sueño ?

The beans are out ß first sorted precisely. When roasting, we notice how dense the beans are - they crack louder than almost any other decaf we've roasted so far. This means we can roast the coffee rather quickly and with more energy, but allow it to develop a little longer after the first crack (2 minutes). This way we emphasize the toffee notes and the soft texture.

Read coffee details at Beanconqueror

Import to Beanconqueror