Pedro López - filter coffee from Mexico

Pedro López makes coffees that invite you to take a break from thinking. His washed Microlot convinced us because of its juicy, tangy acidity and high balance. The coffee reminds us of champagne with its bright notes, a tangy green apple and an aftertaste of pink pepper. We are pleased to be able to give you sensory access to the work of Cafeología with coffee.

Pedro López - Coffee information

Roasted for: all common filter methods and cold brew

Origin: Tenejapa, Chiapas, Mexico

Producers: Pedro Lopez Lopez

Varieties: Bourbon & Caturra

Post-harvest process: depulped, fermented without water for 36 hours, dried

Arrived at the roastery: February 2023

All of our coffees are sold as whole beans.

Brewing recommendation Pedro López: Hario V60

Tell me more about Pedro López and Cafeología

“The success of this project lies in the fact that it exists at all,” says Jésus Salazar, founder of Cafeólogo in San Cristobal de las Casas in Mexico. For four years, Jésus has been working with Tzotzil Mayan coffee producers and founded a processing station with them for coffee and creates bridges between two cultures, languages ​​and, as he says, “universes where 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. Pedro López is part of the Cafeología community in Tenejapa, produces according to the jointly established standards and is in close contact with the agronomist of Cafeología.

Why did we buy this coffee?

Because coffee is the epitome of careful work and because we admire Cafelogía's approach. Pedro López's coffee is convincing because it is wonderfully balanced. Cafeología aims to attract producers of quality coffee. They provide monetary incentives for higher quality and thus guarantee direct market access in a neglected region that would otherwise be denied to many producers. To this end, Cafeología is committed to being present and passing on knowledge. Jesús Salazar's team works completely transparently and brings impulses to a community that is largely ignored by official Mexico. More about this in the blog (see link above).

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 laboratory, sent us four samples. We have selected two of them. Nelson Jimenes and Pedro Lopez. Pedro López's coffee offers a balance between sweetness and acidity at a very high level. The acidity is juicy and tangy and the aroma is sweet like a fresh apple. The round texture is the direct result of harvesting at peak ripeness. The juicy, tangy acidity is supported by plenty of sweetness. The washed post-harvest process allows this acidity to shine without adding any aroma to the coffee.

How do we roast this coffee?

As a 12.5kg batch on our 30kg roaster. In 9:30 we roast the coffee through, with a development time of 1 minute. 10.7%. The coffee is very dense and hard, so we add more energy at the end of the roasting. This prevents the temperature drop from being too steep and the coffee reaching the desired final temperature.