Alejandro, filter coffee from Mexico

Alejandro - Coffee Info

How we prepare the coffee

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

Why does the coffee taste the way it does?

The place feels surreal. 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. That's where Alejandro Cerano's farm sits, at the meeting point of heat and cold. Mountain pine trees grow next to lowland shrubs. The location is also unreal because the dry season here is long: this region has little in common with Veracruz, Mexico's coffee region on the east coast.

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

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 happened to be there: it ended up with middlemen in the local market and disappeared anonymously into the mix. The contact with Ensambles, our partners in Mexico, opened a new door for Alejandro. He received sensory feedback on his coffees and how he produces. Quality increased, and Ensambles found a market for his coffees that reaches all the way to us.

Philipp and Benjamin tasted this coffee in February 2026 at Ensambles in Mexico and were thrilled. For Philipp, "Alejandro" demonstrates how naturals from dry and warm regions in Central America could taste in the future: produced at altitude and in dry climate, which emphasizes the coffee's acidity without the overripe aromas of heavy fermentation.

Shipping also available via coffee letter

All our coffees can be ordered in the form of a coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces the postage for 250g of coffee from 7 to 2 francs. At checkout you can choose between coffee letter, A-Post and B-Post options.