Inez - filter coffee from Mexico

This coffee is precision work: it is as fruity as possible without drifting into pathos. Inez Vazquez runs the Beneficio San Pedro in the community of Aldama in the highlands of Chiapas and prepares this coffee as a natural. The coffee is almost perfumed, complex, tastes of raspberries, sweet pastries and has a syrupy texture. We are fans of the work of Inez and Cafeología, who connect all the dots on the coffee chain.

Inez - Coffee Info

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

Origin: Aldama, Chiapas, Mexico

Producers: 15 small producers around Aldama, together with Cafeólogia

Varieties: Typica, Bourbon, Caturra

Post-harvest process: 96h fermentation in the cherry, then dried as natural

Brewing recommendation Inez from David: Hario V60

David used the following equipment to develop the recipe:

Water: total hardness 3 °dH, alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
filter paper: Hario V60 paper

Tell me more about Inez's filter coffee

"The success of this project is that it exists at all," says Jésus Salazar, founder of Cafeólogia in San Cristóbal de las Casas, Mexico. For six years, Jésus has worked with Tzotzil Mayan coffee producers, founded a coffee processing station with them and created bridges between two cultures, languages ​​and, as he says, "universes. Here we combine our knowledge and talents into a greater whole." Today, Inez Vazquez runs this very beneficio. She learned to roast and cup at Cafeología in the city (San Cristóbal) and trained as a barista. Now she runs the beneficio and produces world-class naturals.

Why does the coffee taste the way it tastes?

We rarely drink coffees with such crystal-clear precision. The coffee is as fruity as possible without being overly fruity. The coffee cherries were very ripe. Producers brought them to the Beneficio, where Inez divided the cherries into mini-lots. The ultra-precise color matching meant that she then put the cherries of exactly the same ripeness into specific fermentation tanks, fermented the cherries there for 96 hours and then dried them in small batches on drying beds. Anyone who works with such precision knows exactly what they are doing. This coffee is pure craftsmanship - we are fans of Cafeología's work.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 9 minutes with a development time of 30 seconds. The green coffee is very well sorted and reacts quickly to the heat. Naturals, and this coffee in particular, give off a lot of heat before the first crack and almost finish roasting themselves. So we slow down the roasting massively after 7 minutes before reducing the gas completely at 8 minutes so that the coffee slowly approaches the final temperature, which is almost two degrees below the reference for washed coffees. Special coffees require special roasting methods.

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