Alessandro - Filter Coffee from Brazil

A Natural from an surreal region in Mexico. Where heat and cold meet, Alejandro Cerano produces coffees that show us the way into the sensory future: juicy, fruity, soft and elegant.

Alessandro - Coffee Info

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew.

Origin: Apúndaro, Michoacán, Mexico

Producer: Alejandro Cerano

Varieties: Typica, Caturra, 100% Arabica

Post-harvest process: Natural, dried in the coffee cherry

Cultivation philosophy: Agroecological practices

All our coffees are sold as whole beans.

How we prepare the coffee

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

Brewing recommendation

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , Alkalinity 1.5 °dH (more on the subject coffee water)
Grinder:
Dripper:
Filter paper:

Why does the coffee taste the way it does?

The place has a surreal quality. Apúndaro lies exactly on the border between two climate zones that could not be more different. To the east of the town, the mountains rise up, to the west they fall into a desert-like landscape. This is where Alejandro Cerano's farm is located. Mountain pines grow next to shrubs from the lowlands. The location is surreal also because the dry season is long here: This region has little in common with Veracruz, the coffee region on Mexico's east side.

On 3 hectares, Alejandro grows coffee here. He nourishes the soil with worm compost, irrigates the plants via drip irrigation and dries the coffee cherries as a whole without depulping 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 fine fruitiness. Together with the acidity, we think of fresh berries such as blackcurrants.

Why did we buy this coffee?

Alejandro Cerano produces coffee in the third generation. In recent years, however, his focus has been on avocados. The coffee was more of a legacy that just happened to be there: it ended up with middlemen on the local market and was lost in anonymity. Contact with Ensambles, our partners in Mexico, opened a new door for Alejandro. He received sensory feedback about 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 enthusiastic. For Philipp, "Alejandro" shows how naturals from dry and warm areas in Central America could taste in the future: produced at altitude and in dry climate, which emphasizes the coffee's acidity without the overripe aromas of strong fermentation.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch in a 30kg Giesen roaster. With a roast time of 10 minutes, the coffee is one of our longer filter roasts. The development time of 40 seconds is relatively short - after the first crack, we quickly push the bean temperature further up and stop the roast in the middle of the 1st crack at a slightly higher end temperature.

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