Coffee Story
La Tarralla is a small, remote community located in the district of Angel Albino Corzo, making it one of the highest and most isolated areas in Chiapas. The community is named "La Tarralla," which means "The Fishing Net" in Spanish, due to its shape. Unlike other communities where farms are located next to residents' homes, the farms in La Tarralla are a two-hour walk up the mountain. A defining characteristic of La Tarralla is the strong sense of unity among its residents. There is a great deal of mutual support among neighbours and a considerable pride in being part of the La Tarralla community. Additionally, the friendly competition among producers inspires them to improve their agricultural practices while continually striving for excellence in both productivity and quality.
Unlike many other coffee communities in Mexico, La Tarralla has a substantial young population dedicated to coffee cultivation. As a result, many producers in the area are under the age of 30 and view coffee farming as a viable means to provide a better future for their children and generations to come.
This specific lot is a field blend of Caturra, Marsellesa, Costa Rica and Marago that is harvested at peak ripeness on each producer's small 2.5-hectare plot farm, carried down the mountain on their backs, a journey that takes about two hours. Once back home, the coffee is fermented in concrete tanks for approximately 24 hours, then dried on cement patios for 12 to 15 days, depending on the weather.
