Every roastmaster has their own story. In this spotlight, Salvador Benítez, the owner of PASSMAR. In Del Valle, Mexico they roast coffee on their Giesen W6A. Let’s get to know him and his company.
|Giesen Coffee roaster type:||W6A|
|Country:||Del Valle, Mexico|
The mission of the company
Develop the Origin link up to the final delivery.
Originally because of the need to practice on the World Competition Sponsorship Roaster. Before I got to know Giesen, I practiced on a Probat, and on a Diedrich, and I found them complex to work with.
As soon as I used Giesen, it was like I merged into the machine, everything made sense. The Giesen software program fascinated me. Cropster is great, though. But I love the Giesen Software and system overall.
The biggest advantage of the roaster
Its easy operation and high quality, and its interfaces and data are very agile and accurate. And the product overall manages to exhibit the most detailed qualities of the bean and the roaster itself.
How many kilos of coffee do you guys roast every week?
Naturales de Atoyac de Álvarez Guerrero (México).
What is the best thing about your job?
I never cease to be amazed.
There are challenging, difficult coffees, and that challenges me to get the best out of everything.
What is your Motto?
Even though I have a pattern and an established curve. “There is always a better one”.
Do you have a tip for other roasters/entrepreneurs?
When looking for alternatives for the purchase of a roaster, please think about how the designers of Giesen think. That was my first question. And while researching I found a proposal to work with a Giesen. What did it ask for? To be able to design and facilitate the roasting process. The ones that are reading this, will understand what we need in our businesses.