Alejandro, filter coffee from Mexico (Copy)

Alejandro - Coffee Info

How We Prepare the Coffee

The first roasts have left the coffee house. For our recipes, we like to let coffee degas for at least one week, so it's currently still too fresh. You'll find the recipe here in about 1-2 weeks.

Why Does the Coffee Taste the Way It Does?

The place has a surreal feel to it. Apúndaro lies right on the border between two climate zones that couldn't be more different. To the east of the town, the mountains rise up; to the west, they drop into a desert-like landscape. It's here, where heat and cold meet, that Alejandro Cerano's farm is located. Mountain pine trees grow alongside shrubs from the lowlands. The location is also surreal because the dry season here is long: this region has little in common with Veracruz, the coffee region on Mexico's east side.

On 3 hectares, Alejandro grows coffee here. He nourishes the soil with worm compost, irrigates the plants with drip irrigation, and dries the coffee cherries whole without depulping them. The altitude and slow growth give the coffee a juicy acidity that reminds us of apples. The natural process provides a very round texture and fine fruitiness. Together with the acidity, we think of fresh berries like currants.

How Do We Roast This Coffee?

Why Did We Buy This Coffee?

Alejandro Cerano produces coffee in the third generation. In recent years, however, his focus has been on avocados. The coffee was more of a legacy that just existed: it ended up with middlemen on the local market and was lost there anonymously. Contact with Ensambles, our partners in Mexico, opened a new door for Alejandro. He received sensory feedback about his coffees and the way he produces them. Quality increased, and Ensambles found a market for his coffees that extends all the way to us.

Philipp and Benjamin tasted this coffee at Ensambles in Mexico in February 2026 and were enthusiastic. For Philipp, "Alejandro" shows how naturals from dry and warm regions in Central America could taste in the future: produced at altitude and in a dry climate, which emphasizes the coffee's acidity without the over-fruity aromas of strong fermentation.