Pedro López - filter coffee from Mexico

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

Pedro López makes coffees that invite you to take a moment to think. His washed Microlot convinced us with its juicy, tangy acidity and high balance. With its light notes, the coffee reminds us of champagne, a tangy green apple and the aftertaste of pink pepper. We are delighted to be able to give you a sensory insight into the work of Cafeología with this coffee.

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 Cafeologia

"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. Pedro López is part of the Cafeología community in Tenejapa, produces according to the jointly agreed standards and is in close contact with the agronomist from Cafeología.

Why did we buy this coffee?

Because the coffee is the epitome of careful work and because we admire Cafeología's approach. Pedro López's coffee is convincing because it is wonderfully balanced. Cafeología aims to attract producers to quality coffee. They offer monetary incentives for higher quality and thus guarantee direct market access in a neglected region that many producers would otherwise not have. In return, Cafeología is committed to being present and passing on knowledge. The team around Jesús Salazar works in a completely transparent manner and brings impulses to a community that is largely ignored by official Mexico. Read more 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 chose two of them: Nelson Jimenes and Pedro López. Pedro López's coffee offers a very high level of balance between sweetness and acidity. 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 a lot 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. We roast the coffee through 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 roasting. This prevents the temperature drop from being too steep and the coffee from reaching the desired final temperature.