Enjoy with all your senses
Chocolate and corn are the two pillars on which Mexico's culinary heritage rests, and both go back a long way. Coffee, however, did not arrive in the country at the southernmost tip of the North American continent until the end of the 18th century. Today, Mexico is one of the world's top ten coffee exporters, and Café La Flor de Córdoba is a major player in the domestic coffee market, with 125 cafes in several Mexican states, including Jalisco, Guanajuato, Michoacán, Nayarit, and Sinaloa.
Federico Hernández Urtiz is the third generation of his family to run the company, and the flagship brand, Café La Flor de Córdoba,has been a part of Guadalajara life - the capital of Jalisco state in western Mexico - for almost a century, with cafés of the same name where customers can choose the coffee beans of their choice or even create their own blends and request the ideal grind for their preferred extraction method.
Federico's grandfather started the business in 1938, roasting on a wood-fired PROBAT roaster. Many years later, he bought a P25 specialty roaster, followed by a large R 1000 drum roaster − both gas-operated for better control over reproducible roasting results. Perfecting the roasting process to bring out the aromas and flavors of different coffee profiles repeatedly in the highest quality is what Café La Flor de Córdoba's master roasters have been striving for ever since. And the roastery has remained loyal to PROBAT machines to this day.
With growing capacity requirements and the idea of offering customers a more holistic coffee experience, Federico developed the idea of building a roastery in a coffee shop. "We want to show our customers that roasting coffee is a special process. Of course you can drink a coffee quickly, but life is short, and it is important to take the time to enjoy it in a cozy atmosphere and let all your senses work, the smell, the sight, the taste and the comfort," he explains the idea behind the project.
"The Px 120 has many innovative features that provide exactly the flexibility we were looking for, especially in terms of batch capacity from 60 to 120 kg of green coffee. In addition, the recipe management makes roasting with the Px 120 extremely easy and overall faster than with the R1000 because the cooling is very efficient. The extensive training during commissioning was also immensely helpful. All of this, combined with its elegant design, makes the Px 120 a perfect fit for our brand-new show roastery in Guadalajara, where our headquarters are located. We are incredibly grateful for the excellent work of the PROBAT team and the local PROBAT representative, Myasa, who have been with us every step of the way," he concludes enthusiastically.
From espresso, planchuela, descafeinado and caracolillo to vanilla and amaretto, visitors will soon be able to enjoy the aroma of freshly roasted coffee and the sight of the Px120's exceptional design while sipping their favourite cup of Café La Flor de Córdoba.
Tim Behrens (PROBAT Service Engineer), José Domínguez (Head of Service at PROBAT'sMexican representative Myasa), Christa Hoffmann (Managing Director Myasa) and Federico Hernández Urtiz in front of the Px 120 in the new show roaster.
