Alessandro, filter coffee from Brazil

Alejandro - Coffee Info

How we prepare the coffee

The first roasts have left the coffee house. For the recipe, we like to let coffee degas for at least one week, so it's still too fresh at the moment. You'll find the recipe here in about 1-2 weeks.

Why does the coffee taste the way it does?

The location feels surreal. Apúndaro lies exactly on the border between two climate zones that couldn't be more different. To the east of the town, the mountains rise up; to the west, they drop into a desert-like landscape. It's right where heat and cold meet that Alejandro Cerano's farm is located. Mountain pines grow alongside lowland shrubs. The location is also unreal because the dry season here is long: this region has little in common with Veracruz, the coffee region on Mexico's east side.

Alejandro grows coffee on 3 hectares here. He nourishes the soil with worm compost, irrigates the plants using drip irrigation, and dries the coffee cherries whole without pulping them. The altitude and slow growth give the coffee a juicy acidity that reminds us of apples. The natural process creates a very round texture and subtle fruitiness. Together with the acidity, we think of fresh berries like currants.

How do we roast this coffee?

Why did we purchase this coffee?

Alejandro Cerano produces coffee in the third generation. In recent years, however, his focus has been on avocados. Coffee was more of a heritage that was simply there: it ended up with middlemen on the local market and went anonymous there. The contact with Ensambles, our partners in Mexico, opened a new door for Alejandro. He received sensory feedback on his coffees and the way he produces them. Quality improved, and Ensambles found a market for his coffees that reaches all the way to us.

Philipp and Benjamin tasted this coffee in February 2026 at Ensambles in Mexico and were thrilled. For Philipp, "Alejandro" shows how naturals from dry and warm regions in Central America could taste in the future: produced at altitude and in dry climate, which emphasizes the coffee's acidity without the overripe flavors of strong fermentation.