Project Description

Mexico
Salvador Benítez
Passmar

Please tell us a little about yourself: 
I started out helping my dad at the house with a small drum roast. I remember approaching a table to do my task while the coffee was taken. I did not know the impact and the care would be so important. It is something that lived with me, and today I am responsible for quality in our business.

How long have you been roasting for?:
32 years.

What roaster do you currently roast on?:
Currently we have 4 roasters—a Giesen W6, and a 30, 15, and, 10 kg air roaster built in Mexico.

What is your coffee of choice:
Atoyac de Álvarez, a natural coffee producer was at one point a favourite. Today mostly washed coffee, mainly from Finca la Vequia (Huatusco, Veracruz). Both are delicate, and my approach to roasting them has changed from 3 years ago.

How did you learn to roast? Did you have a coach or trainer:
I learned to roast with my father, with drum and air equipment. He is my main judge, he always speaks the truth. I was my own coach at the WCRC in Shanghai, but after using a Giesen, I decided to think again about competing. My wife Alelí always boosts me and is the reason I’ve returned to the worlds today.  This time I wanted to involve people who could give me their experience. I’d like to thank Arturo Hernández and Team Ghibli for your space, the Etrusca team, Sylvia Gutiérrez, Santiago Sota, Manuel Díaz and Haniel García.

Who is your roasting hero?:
My father.

What’s your favorite weather to roast in?:
Low temperatures.

What music do you listen to when roasting?:
Any music.

What is your secret weapon when roasting?:
Practice and trying your hardest.

What is your BEST roasting memory?:
When I give a commitment ring to my wife, while roasting coffee.

What is your WORST roasting memory?:
At the 2016 Shanghai WCRC, during my practice time on the Giesen W6. I checked my coffee with Cropster, and noticed that the curve hadn’t risen. It was turned off.

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