Sueño - our decaffeinated coffee from Mexico

Grown, processed, decaffeinated with water, and shipped in Mexico. While this sounds logical, it's not standard. This coffee comes from a project with Rancho San Felipe in Mexico. A dense, round espresso. With notes of dark chocolate, maple syrup, and a touch of malt, with medium acidity.

Sueño - Coffee Information

Flavor: Dark chocolate, maple syrup, malt

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

Tell me more about the Sueño

This coffee was decaffeinated exclusively with water – in Mexico itself, at Descamex in Córdoba. The coffee was grown in Neria, about 20 km away, and processed at Rancho San Felipe, also in Córdoba. It was later shipped to the port of Veracruz, just under 100 km away. While this all sounds logical, it isn't at all. There are only two companies that specialize in decaffeinating with water: Descamex in Mexico and Swiss Water in Canada. We wanted to produce the most regional decaffeinated coffee, 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 it for Descamex.

Why does the Sueño taste the way it does?

Decaffeinated coffees often have a process flavor. Cheaper and faster decaffeination methods using solvents like DCM (dichloromethane) , while efficient, impart a noticeable aftertaste to the coffee. Our Sueño is decaffeinated using the chemical-free Mountain Water Decaf Process in Mexico. The process works only with water, pressure, and time. We were able to visit the factory at the end of 2022 and taste the coffees before and after the decaffeination process. The flavor of a decaf is a combination of the bean used, the process, and the roast. The coffee itself has a heavy body and chocolate notes, which the process does not change. The acidity remains citrusy, along with a note of maple syrup that has become our signature. We have developed a matching roast profile for this.

How did we roast the Sueño?

The beans are sorted with extreme precision. During roasting, we notice how dense the beans are – they crack louder than other decaffeinated coffees we've roasted before. For the first two minutes, we only add 20% energy to the roast, a process known as a soak . The decaffeination process breaks down the coffee's cell structure, allowing us to start roasting with less energy. Afterward, we increase the energy and drop it back down to almost zero at the end of the roast. This emphasizes the heavy body and toffee notes, while avoiding strong roasted notes.

Get coffee details at Beanconqueror

Import to Beanconqueror