Inez - Filter coffee from Mexico

Precision work by Inéz Vazquez. She runs the Beneficio San Pedro in the Chiapas highlands and processes this coffee as an Anaerobic Natural. The coffee is fruity and full-bodied, tasting of Amarena cherries and passion fruit, and, like every year, has a syrupy texture.

Inez - Coffee Info

Flavor: Amarena, passion fruit, caramel

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

Origin of the beans: Aldama, Chiapas, Mexico

Producer end: Small producers around Aldama, together with Cafeólogia

Varieties: Typica, Bourbon

Post-harvest process: 25 hours of fermentation in plastic bags at controlled temperatures, then sun-dried for 12 days and stabilized in the shade for a further 17 days

All our coffees are sold as whole beans.

Brewing recommendation David: Inez 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

Why does the Inez taste the way it does?

We rarely drink coffees of such crystal-clear precision. The coffee is maximally fruity without tipping over into the 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 They then placed the coffees of exactly the same ripeness into hermetically sealed plastic bags, fermented for 25 hours, and then dried in small batches on drying beds. After sun-drying, the coffee was stabilized in the shade for another 17 days to allow the humidity to equalize and the aromas to intensify. Anyone who works with such precision knows exactly what they're doing. This coffee is pure craftsmanship—we're fans of Cafeología's work.

Tell me more about Inez

"If I could take one thing with me to the ends of the earth, it would be a community beneficiary," says Inez. She is part of Cafeólogía in San Cristóbal de las Casas, Mexico. For almost ten years, Inez has been working with Jésus and Tzotzil Mayan coffee producers. Jésus founded a coffee processing station with them, building 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 beneficiary. She learned roasting and cupping at Cafeología in the city (San Cristóbal) and trained as a barista. Now she runs the beneficiary and produces world-class naturals.

Why did we buy the Cafeología ?

There are few companies as close to coffee as Cafeología. Located in southern Mexico, they work directly with producers, roast, taste, are baristas, and share their knowledge in their coffee school. The team led by Jesús Salazar has created a coffee island that could be groundbreaking for the entire coffee industry. Detail, precision, and patience characterize Cafeología's work. Philipp was there and reports here: https://www.kaffeemacher.ch/blog/cafeologia/

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 responds quickly to the heat. Naturals, and this coffee in particular, release a lot of heat before the first crack and almost roast themselves to completion. So, we slow the roasting considerably after 7 minutes, before completely reducing the gas at 8 minutes, so the coffee slowly approaches the final temperature, which is almost two degrees below the reference for washed coffees. Special coffees require special roasting methods.