Nelson Jiménez - Filter Coffee from Mexico

Unfortunately, this coffee is sold out, but it is planned to return with the next harvest.

Nelson Jiménez builds on his legacy. He runs the family farm on Mexico's border, produces washed coffees according to local tradition, and has perfected the post-harvest process. His microlot convinced us with its juicy, sprightly acidity and excellent balance. The coffee reminds us of oranges and biscuit. Floral notes shimmer across all temperature ranges. We're delighted to give you a sensory insight into the work of Cafeología through this coffee.

Roasted for filter coffee

Nelson Jiménez - Green Coffee Information

Origin: Amatenango de la Frontera, Chiapas, Mexico

Producer: Nelson Jiménez

Varieties: Bourbon, Oro Azteca, Catimor

Post-harvest process: depulped, fermented with water for 36 hours, dried

Arrived at the roastery: February 2023

Brewing Recommendation Nelson Jiménez: Hario V60

Tell me more about Nelson Jiménez and Cafeología

"The success of this project lies in the fact that it exists at all," says Jésus Salazar, founder of Cafeología in San Cristóbal de las Casas in Mexico. For four years, Jésus has been working with coffee producers from the Tzotzil Mayas, founded a coffee processing station with them, and bridges two cultures, languages, and as he says, "universes. Here we unite our knowledge and talents into a greater whole." In October 2022 we visited Cafeología in San Cristóbal and were able to deepen the collaboration. Nelson Jiménez came into contact with Cafeología through the Premio Cafeología - a competition where Cafeología motivates producers to submit their best coffees for blind tasting. That was in 2020, Nelson placed 5th and has since worked with the Cafeología team, producing according to mutually agreed standards.

Why did we buy this coffee?

Because this coffee is the embodiment of careful work, and because we admire Cafeología's approach. Nelson Jiménez's coffee appealed to us because we find in it everything we value in specialty coffee. Excellent balance, floral and lightly fruity notes, all supported by a full body. Cafeología aims to win producers over to quality coffee. They set monetary incentives for higher quality and thereby guarantee direct market access in a neglected region, access that many producers otherwise lack. For this, Cafeología commits to being present and sharing knowledge. The team around Jésus Salazar works with complete transparency and brings impulses to a community that is largely ignored by official Mexico. More on this in the Blog.

Why does this coffee taste the way it does?

We told Jésus last year that we wanted a washed coffee. He and Claudia, who runs the sensory lab, sent us four samples. We selected two of them. Nelson Jiménez and Pedro López. Nelson Jiménez's coffee offers a balance between sweetness and acidity at a very high level. The acidity is citric and fresh, reminding us of oranges. In its aroma, the coffee brings notes of biscuit, oranges, and has this floral shimmer across all temperature ranges. The coffee was depulped and washed. In doing so, Nelson follows local tradition - his farm is high in the mountains and it rains a lot. The washed post-harvest process lets this acidity shine through without adding any aroma to the coffee. This way, Nelson preserves regional heritage and perfects it.

How do we roast this coffee?

As a 12.5kg batch on our 30kg roaster. In 10:10 we roast the coffee through, with a development time of 1:04, or 10.5%. The coffee has large, dense beans. To roast it evenly, we extend the roast a bit. At first crack, the coffee releases a lot of energy, so we significantly reduce the gas supply before first crack, but then maintain it through to the end.

Also available as coffee letter

All our coffees can be ordered in the form of a coffee letter. This reduces the postage for 250g coffee from CHF 7 to CHF 2. It is treated like a regular letter and arrives in your mailbox.

At checkout you can choose between coffee letter, A-Post, and B-Post options.