Mexico Angel Albino Corzo
La Tarralla is a small, remote community in the district of Angel Albino Corzo. Read the full story ↓
Angel Albino Corzo
Tasting notes
About this coffee
La Tarralla is a small, remote community in the district of Angel Albino Corzo. This community is one of the highest and most distant in Chiapas.
Since the farms are so far from the producers' homes, the residents usually move into small huts on their farms during harvest. Over the course of several trips per week during harvest, producers carry their coffee on their backs for 2 hours down the mountain, storing it at home. They then ferment in concrete tanks for approximately 24 hours and dry them between 12 and 15 days in cement patios, with length dependent on weather.
Our single origins are seasonal — small lots bought at harvest, roasted light in Philadelphia, and replaced by the next coffee on the menu when they sell through.
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