Sueño, Decaf Espresso from Mexico

Sueño - Coffee Info

How we would prepare Sueño 

Tell me more about Sueño

This coffee was decaffeinated exclusively with water - and that in Mexico itself, at Descamex in Córdoba. The coffee was grown in Neria, about 20km away, processed at Rancho San Felipe, also in Córdoba. It was later shipped from the port of Veracruz, which is almost 100km away. What sounds logical is not at all. There are only two companies specializing in water decaffeination: Descamex in Mexico and Swiss Water in Canada. We wanted to make 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 the producer who could supply the coffee and Descamex could decaffeinate it. 

Why does Sueño taste the way it does?

Decaffeinated coffees often have a process taste. Cheaper and faster decaffeination methods using solvents such as DCM (Di-Chloromethane) are efficient, but they give the coffee an aftertaste that can be detected. Our Sueño is decaffeinated using the chemical-free Mountain Water Decaf process in Mexico. The process only works with water, pressure and time. We were able to visit the plant at the end of 2022 and tasted the coffees before and after the decaffeination process. The taste of a decaf is composed of the bean used, the process and the roasting. The coffee itself brings a heavy body and chocolate notes, which the process does not change. The acidity remains citrusy, and for us, a characteristic note of maple syrup has been added. We have developed a suitable roasting profile for this. 

How did we roast Sueño?

The beans are extremely precisely sorted. When roasting, we notice how dense the beans are - they crack louder than other decaffeinated coffees we have roasted so far. In the first two minutes, we only put 20% energy into the roast, performing a so-called soak. The cell structure of the coffee is broken down by the decaffeination process, so we start the roast with less energy. Then we increase the energy and let it drop almost to zero at the end of the roast. This emphasizes the heavy body, the toffee notes, and avoids strong roast notes.

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