Pedro López - filter coffee from Mexico

Unfortunately, this coffee is currently sold out, but we plan to have it back with the next harvest.

Pedro López makes coffees that invite you to pause and reflect. His washed microlot impressed us with its juicy, lively acidity and high level of balance. With its bright notes, the coffee reminds us of champagne, a crisp green apple, and has a pink pepper finish. We are excited to offer you this coffee as a sensory gateway into the work of Cafeología.

Pedro López - Coffee Info

Roasted for: all common filter methods and cold brew

Origin: Tenejapa, Chiapas, Mexico

Producers: Pedro López López

Varieties: Bourbon & Caturra

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

Arrived at the roastery: February 2023

All 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 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 coffee producers from the Tzotzil-Mayas, co-founding a coffee processing station with them and building bridges between two cultures, languages, and, as he puts it, “universes. Here, we combine our knowledge and talents into a greater whole.” We visited Cafeología in San Cristóbal in October 2022 and were able to deepen our collaboration. Pedro López is part of the Cafeología community in Tenejapa, produces according to jointly established standards, and is in close communication with the agronomist from Cafeología.

Why did we buy this coffee?

Because this coffee is the epitome of meticulous work, and because we admire Cafeología's approach. Pedro López's coffee is compelling because it is wonderfully balanced. Cafeología aims to encourage producers to focus on quality coffee. They provide monetary incentives for higher quality, thereby guaranteeing direct market access in a neglected region that is otherwise denied to many producers. In return, Cafeología commits to being present and sharing knowledge. The team around Jésus Salazar works with complete transparency and brings new impulses to a community that is largely ignored by official Mexico. More on this in the blog (see link above).

Why does the coffee taste the way it does?

We told Jésus last year that we were in the mood for a washed coffee. He and Claudia, who heads the sensory lab, sent us four samples. We chose two of them: Nelson Jimenes and Pedro López. Pedro López's coffee offers a very high-level balance between sweetness and acidity. The acidity is juicy and lively, and the flavor profile is sweet like a fresh apple. The round texture is the direct result of harvesting at the peak of ripeness. The juicy, lively acidity is supported by plenty of sweetness. The washed post-harvest process allows this acidity to shine without adding any flavors to the coffee.

How do we roast this coffee?

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