Sueño, Decaf Espresso aus Mexiko

Sueño - Coffee Info

How we would prepare Sueño

Tell me more about Sueño

This coffee was decaffeinated exclusively with water—and 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 from the port of Veracruz, just under 100 km away. While all of this sounds logical, it really isn't. There are only two companies specializing in water decaffeination: Descamex in Mexico and Swiss Water in Canada. We wanted to make the most locally sourced decaffeinated coffee possible, 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 have it decaffeinated by Descamex.

Why does Sueño taste the way it does?

Decaffeinated coffees often have a process flavor. Cheaper and faster decaffeination methods using solvents such as DCM (dichloromethane) are efficient, but they give the coffee an aftertaste that you can taste. Our Sueño is decaffeinated in Mexico using the chemical-free Mountain Water Decaf process. The process uses only water, pressure, and time. We were able to visit the facility at the end of 2022 and taste the coffees before and after the decaffeination process. The flavor of a decaf comes from the beans used, the process, and the roast. The coffee itself has a heavy body and chocolate notes, which the process does not alter. The acidity remains citrusy, with an addition that has become characteristic for us: maple syrup. We developed a suitable roast profile for it.

How did we roast Sueño?

The beans are sorted with great precision. During roasting, we can tell how dense the beans are—they crack louder than other decaffeinated coffees we've roasted so far. For the first two minutes, we apply only 20% energy to the roast, performing what's called a soak. The coffee's cellular structure is broken down by the decaffeination process, so we start roasting with less energy. After that, we increase the energy and let it drop almost to zero again at the end of the roast. This emphasizes the heavy body and toffee notes while avoiding strong roast flavors.

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