Processed by Cafeólogo’s Q-processing expert, Jesús Salazar in the regional capital of San Cristobal de las Casas.

Chiapas

Alejandro Jiménez

Alejandro Jiménez and his family were some of the first farmers that Jesús worked with when he started Cafeólogo. Alejandro’s father, Ramon had always grown coffee in the county of Aldama, a rural community in the highlands of Chiapas. Although he spoke very little Spanish, and had very little experience of the speciality coffee market, Jesús describes him as always smiling and saying yes, a man with a very positive can-do attitude. Unfortunately Ramon passed away almost three years ago, passing his farm to his son Alejandro. The challenges Alejandro has inherited from his father in growing high quality coffee in this very rural region are numerous, both logistically and agriculturally. Jesús’ feels that Alejandro’s new outlook, combined with the experience he gained together with his father, have led to a very strong and resilient view of the future.

Alejandro’s cherries, a mix of Bourbon, Typica and Caturra, were taken to the Cafeólogo’s processing facility in the regional capital of San Cristobal de las Casas. The town lies at 2100 masl, much higher than the farm itself, and is much cooler, cloudier and windier. This has had a clear effect on the processing. The long and slow fermentation and drying mean that the expression here is softened into stewed fruit character, while unveiling an interesting aroma that reminds us of vanilla.