Why choose YUME?

Our belief is that science equals knowledge and requires dedication, consistency and investment.

At YUME we have chosen this path of exploring and discovering the myriads of variable elements which, together, lead us to the final product: freshly roasted, artisanal specialty coffee of best quality.

We carefully analyze the characteristics of each green coffee and develop individual roasting profiles.

Careful analysis of green coffee beans

The modulation of the roasting profile has two important considerations: the avoidance of roasting defects and the preservation of the original flavors.

We base profiling on analysis, numbers and taste, to avoid defects, of which underdevelopment and baking are the most common. These defects are easily perceived by professionals working in the field and by passionate amateurs. Underdevelopment is perceived as a very pronounced acidity in the cup (astringency) and is due to the high final density and humidity. Baking is recognized by the unmistakable and predominant taste of breadcrumbs baked on the hearth, a taste that overwhelms the other nuances of the aromatic profile.

One purpose in itself is the final specifications of moisture, density and color of roasted coffee beans, which must be within certain limits to provide solubility and desirable aromatic nuances in the preparation.

Most difficulties in preparing an espresso occur due to lack of solubility, caused by underdevelopment of roasted coffee or too short a period of rest after roasting - we recommend at least 10 days, and in the case of fully automatic machines with built-in grinder, at least 15 days from the roasting date.

After roasting and removing any foreign bodies - a process called destoning - which is done with the help of a special machine designed for this purpose, we immediately package the fresh roasted coffee right after cooling, to reduce the oxidation process and extend the period in which it retains its freshness.

The rationale for this procedure is based on the accelerated release of carbon dioxide in the first 48 hours through the one-way valve of packages or containers specially designed for this use, and with it a significant part of the air remaining after sealing is removed, and more importantly, the oxygen in that air. The containers used to store roasted coffee until packaging are made of 18/10 food grade stainless steel. The special material from which the packaging we use is made is a protective barrier for coffee beans.

The Package labels contain the full traceability information for each coffee: microlot name, origin, quality of green coffee, altitude, variety, processing, year of harvest, roasting degree, tasting notes, recommended preparation methods, batch identification code, roasting date, date to which we recommend consumption, quantity, etc. Upon request, coffee packages can be accompanied, in the case of online orders, by an information sheet with additional details about the farmer and farm, socio-economic impact, processing elements, harvest information, etc. These files are also available in digital format, and can be downloaded by customers logged to the website.

Farmer on coffee plantation
Sorting of coffee cherries by hand

We help you choose coffees, by e-mail or phone, so that you like it and discover new taste profiles. We are not only satisfied with providing you with beautifully roasted beans, but we take the time to offer you support in the preparation, because we strongly believe that the specialty coffee chain ends in right to your cup.

Why choose YUME? Because we understood the core of our business: it's you, the coffee consumer.