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 the Rancho San Felipe in Mexico. A dense, round espresso. With notes of dark chocolate, maple syrup and a little malt, with medium acidity.

Sueño - Coffee Information

Roasted for: Espresso, Cappuccino, Mocha pot, Fully automatic

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 our coffees are sold as whole beans.

This is how we would prepare the Sueño

Why does the Sueño taste the way it tastes?

Decaffeinated coffees often have a process taste. Cheaper and faster decaffeination methods using solvents such as DCM (dichloromethane) are efficient, but give the coffee an aftertaste that you can taste. Our Sueño was decaffeinated using the chemical-free Mountain Water Decaf process in Mexico. The process works with water, pressure and time. We were able to visit the factory at the end of 2022 and were able to taste the coffees before and after the decaffeination process. The taste of a decaf is made up of the bean used, the process and the roasting. The coffee itself has a heavy body and chocolaty notes, which the process does not change. The acidity remains citrus, plus there is a note of maple syrup that is now characteristic for us. We have developed a suitable roasting profile for this.

Tell me more about the Sueño

This coffee was exclusively The coffee is naturally decaffeinated with water in Mexico itself, at Descamex in Córdoba. The coffee was grown in Neria, around 20km away, and processed at Rancho San Felipe, also in Córdoba. It was later shipped to the port of Veracruz, just under 100km away. This all sounds logical, but it isn't. There are only two companies that specialise in decaffeination: Descamex in Colombia and Swiss Water in Canada. Coffee is often shipped from far away to Vancouver, decaffeinated and then sent on. We wanted more regionality, so we started a project with Rancho San Felipe: Melissa and Benni from Rancho San Felipe 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 in our blog post here .

How did we roast the Sueño ?

The beans are ß first precisely sorted. When roasting, we notice how dense the beans are - they crack louder than other decaffeinated coffees that we have roasted so far. In the first two minutes, we only put 20% energy into the roast, making a soak . The cell structure of the coffee is broken down by the decaffeination process, so that we start roasting with less energy. After that, we increase the energy and let it fall almost to zero again at the end of the roast. In this way, we emphasize the heavy body, the toffee notes and avoid strong roasted notes.

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