Alejandro, Filterkaffee aus Mexiko

Highlights

“The place looks surreal. Apúndaro sits exactly on the border between two climates that could hardly be more different: to the east the mountains rise, to the west they fall away into a desert-like landscape. Alejandro Cerano's farm lies where heat and cold meet, with mountain pines growing next to lowland shrubs. The dry season here is long, so this area has little in common with Veracruz, Mexico's coffee region on the eastern side. Alejandro grows coffee on 3 hectares. He feeds the soil with vermicompost, irrigates the plants by drip and dries the coffee cherries whole, without depulping them. The altitude and the slow growth give the coffee a juicy acidity that reminds us of apples, while the natural process brings a very round texture and a fine fruitiness — together with the acidity we think of fresh berries such as blackcurrants. The coffee was tasted by Philipp and Benjamin at Ensambles in Mexico in February 2026.”