Speak Low
Love is a spark, and it doesn’t have to fade. This caffeine free cup is brownies and vanilla ice cream, a waking dream that carries you softly into night.
This lot includes coffee from seven smallholders across Comayagua and El Paraíso, decaffeinated by Swiss Water. Scroll down to read more.
Sueños Decaf
This is our second iteration of the Sueños decaf lot, processed by Swiss Water in Burnaby, and the results have been very good both times. Decaf lots like this one let us do something we care about: capture all, or as much as possible, of a producer's harvest at a differentiated price. They also translate well into a high-quality, traceable decaf, which is difficult to find.
The lot is made up of coffees from El Paraíso, in southern Honduras, and from Comayagua, where the Sueños de Semilla project is primarily focused. The two regions could hardly be more different — altitude, variety, microclimate — but the growers we work with in both have had the same problem: no consistent outlet for their coffee at a differentiated price, and no long-term relationships to rely on.
For this iteration we sought out more lots with a red fruit character, which we have found carries through the Swiss Water process and keeps the profile consistent. The result is sweet and clean, with a juicy complexity that decaf does not often hold on to.
Douglas Sanchez, and Maria Caceres turning parchment on the raised beds — two of the seven growers whose coffee makes up this lot.
Technical specs
- Producers
- Douglas Sanchez, Maria Caceres, Osmer Caceres, Benito Sanchez, Santos Edgardo Doblado, Enrique Hernandez, Leodan Bautista
- Varieties
- Parainema, Typica, Bourbon
- Process
- Washed · Swiss Water decaffeinated
- Farm
- Various
- Size
- Various
- Location
- Comayagua & El Paraíso
- Altitude
- 1,300 – 1,800 masl
- Harvested
- January to May 2025, shipped September 2025
Processing
Processing varies between producers, but most collect cherries daily through the harvest and take them to a local wet mill. The cherries are de-pulped the same day, then left to ferment in tiled tanks or plastic bags for 24 to 36 hours, and dried on raised beds for around 14 days before being stored for export.
The green coffee then went through Swiss Water's decaffeination process in February 2026, at their facility in Burnaby, British Columbia.