Pedro López - Filter Coffee from Mexico

Unfortunately, this coffee is sold out, but we are planning to bring it back to us with the next harvest.

Pedro López makes coffees that invite you to pause and think. His washed microlot convinced us with its juicy, zesty acidity and high balance. The coffee reminds us with its bright notes of champagne, of a zesty green apple and in the aftertaste of pink pepper. We are delighted to give you a sensory access to the work of Cafeología through this coffee.

Roasted for filter coffee

Pedro López - Green Coffee Info

Origin: Tenejapa, Chiapas, Mexico

Producers: Pedro López López

Varieties: Bourbon & Caturra

Post-harvest process: pulped, fermented without water for 36 hours, dried

Arrived at the roastery: February 2023

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 in Mexico. For four years, Jésus has been working with coffee producers from the Tzotzil Maya community, founded a coffee processing station with them and builds bridges between two cultures, languages and, as he says, "universes. Here we combine our knowledge and talents into something greater." 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 mutually established standards and is in close contact with Cafeología's agronomist.

Why did we buy this coffee?

Because this coffee is the epitome of careful work, and because we admire Cafeología's approach. Pedro López's coffee convinces us because it is wonderfully balanced. Cafeología aims to attract producers to specialty coffee. They provide monetary incentives for higher quality and thus guarantee direct market access in a neglected region that many producers otherwise lack. In return, Cafeología commits to being present and sharing knowledge. Jesús Salazar's team works with complete transparency and brings impulses to a community that is largely ignored by official Mexico. More on this in our blog.

Why does this coffee taste the way it does?

We told Jesús last year that we were interested in a washed coffee. He and Claudia, who runs the sensory lab, sent us four samples. We selected two of them: Nelson Jimenes and Pedro López. Pedro López's coffee offers a balance between sweetness and acidity at a very high level. The acidity is juicy and zesty, and the aromatics are sweetish like a fresh apple. The round mouthfeel is the direct result of harvesting at peak ripeness. The juicy, zesty acidity is supported by plenty of sweetness. The washed post-harvest process allows this acidity to shine without adding any aromas 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 energy again at the end of the roast. This prevents the temperature drop from being too steep and ensures the coffee reaches the desired final temperature.

Shipping also available as Coffee Letter

All our coffees can be ordered in the form of a Coffee Letter. This reduces postage for 250g of 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.