Nelson Jiménez, filter coffee from Mexico

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

Nelson Jiménez builds on his legacy. He runs the family farm on the border with Mexico, makes washed coffees according to local tradition and has perfected the post-harvest process. His microlot convinced us with its juicy, tangy acidity and high balance. The coffee reminds us of oranges and biscuits. The floral notes shimmer across all temperature levels. We are delighted to be able to give you a sensory insight into the work of Cafeología with the coffee.

Nelson Jiménez - Coffee Info

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

Origin: Amatenango de la Frontera , Chiapas, Mexico

Producer : Nelson Jiménez

varieties: Bourbon, Oro Azteca, Catimor

Post-harvest process: depulped, fermented with water for 36h, dried

Arrived at the roastery: February 2023

Brewing recommendation Nelson Jiménez: Hario V60

Tell me more about Nelson Jiménez and Cafeología

"The success of this project is that it exists at all," says Jésus Salazar, founder of Cafeólogo in San Cristobal de las Casas, Mexico. For four years, Jésus has been working with Tzotzil Mayan coffee producers, setting up a coffee processing station with them and building bridges between two cultures, languages ​​and, as he says, "universes. Here we combine our knowledge and talents into a greater whole." In October 2022 we visited Cafeología in San Cristóbal and were able to deepen the collaboration. Nelson Jiménez came into contact with Cafeología through the Premio Cafeología - a competition in which Cafeología motivates producers to submit their best coffees for a blind tasting. That was in 2020, Nelson reached 5th place and has been working with the Cafeología team ever since, producing according to the standards they have jointly established.

Why did we buy this coffee?

Because the coffee is the epitome of careful work and because we admire Cafelogía's approach. We liked Nelson Jiménez's coffee because it has everything we value in specialty coffee. A high balance, floral and slightly fruity notes, and everything carried by a full-bodied body. Cafeología aims to attract producers to quality coffee. They set monetary incentives for higher quality and thus guarantee direct market access in a neglected region that many producers would otherwise not have. Cafeología is committed to being present and passing on knowledge. The team around Jesús Salazar works completely transparently and brings impulses to a community that is largely ignored by official Mexico. More about this in Blog .

Why does coffee taste the way it does?

We told Jesús last year that we wanted a washed coffee. He and Claudia, who runs the sensory lab, sent us four samples. We chose two of them: Nelson Jiménez and Pedro López. Nelson Jiménez's coffee offers a very high level of balance between sweetness and acidity. The acidity is citrusy and fresh, reminding us of oranges. In terms of aroma, the coffee brings notes of biscuit, oranges and has this floral shimmer across all temperature levels. The coffee has been pulped and washed. Nelson is following the local tradition - his farm is high in the mountains and it rains a lot. The washed post-harvest process allows this acidity to shine without adding any aroma to the coffee. Nelson is thus preserving the regional heritage and perfecting it.

How do we roast this coffee?

As a 12.5kg batch on our 30kg roaster. We roast the coffee at 10:10, with a development time of 1:04, or 10.5%. The coffee is large-bean and dense. To ensure that we roast it evenly, we extend the roasting time a little. The coffee gives off a lot of energy during the first crack, so we reduce the gas supply massively before the first crack, but then continue to do so until the end.