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Mexico

Jesús Salazar

Jesús Salazar

The first time we have purchased coffee from Cafeólogo’s farm in Chiapas, with this wildly complex natural Marsellesa

$28.00 USD
$28.00 USD

About

Coffee Expression A complex and rich fruit profile of strawberry, raspberry and peach sits atop a base of deep dark chocolate.

Producer Grown on Cafeólogo’s own farm, located in the central valley of Chiapas.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer  Jesús Salazar

Region Chiapas

Altitude 1800 masl

Varietal  Marsellesa

Process Natural

Harvest March 2024

Taste Expression Fruity & Wild

Shipping & Delivery

· Free shipping on US orders above $79 and on orders above $99 to Mexico and Canada

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

View full details

Cafeólogo

Cafeólogo is a project founded by Jesús Salazar, focussing mainly on indigenous coffee growers in the area around San Cristobal de las Casas in central Chiapas, the southernmost region of Mexico. San Cristobal is located rather close to the border with Guatemala, and is in fact only around 200 km or about a 5 hour drive from San Marcos Huista in Huehuetenango, where we have purchased several coffees in the past.

Starting in 2010, Jesús initially worked with 4 small producers, but soon many producers in the area were curious about the project and the prices they could be paid, through their newly found access to the speciality market. To be able to accept so many more farmers into the project, Jesús realised that quality control would be very difficult if each producer was to grow and process their own coffee. So he made it his mission to add value to each group of producer’s work through careful processing, undertaking a Q-processing course and building two community wet mills, Sibactel and San Pedro.

San Pedro

In 2011, Cafeólogo were able to purchase their first plot of land, in the central valley of Chiapas. The mountain range where this plot sits is known to indigenous groups as Cerro Brujo, the witch mountain; they always felt something magical in this landscape. The biodiversity found in this high altitude cloud forest is unique, home to several species of flora and fauna not seen elsewhere in Mexico. As Jesús expanded the land, he retained conservation as the key pillar of his work here.

The plot now spans 240 hectares, but less than 10% are under production of coffee, planted sparsely with the Marsellesa varietal. The rest is left to the forest, allowing a complex native biodiversity to spread, maintaining the rare cloud forest environment. 

The careful natural processing of this lot, along with an anaerobic pre-fermentation and Cafeólogo’s expertise, leads to a cup with complex fruit notes, with elements of strawberry, raspberry and peach, all on a base of rich dark chocolate.