Primary Espresso | Mexico

by Ilse

La Tarralla is a small, remote community in the district of Angel Albino Corzo within Chiapas. This lot is a blend from 6 small-holder producers grown at 1500 MASL, harvested in April, 2025. This is a blend of Caturra, Marsellesa, Costa Rica and Marago. We are finding a high sweetness and a jammy body with notes of milk chocolate, wafer cookie, and cranberry orange marmalade.  La Taralla is one of the most distant and highest areas of Chiapas. Farms here are quite remote, often being a 2 hour walk up the mountain from each producer's home. This lot comes from 6 producers: Matilde Molina, Guillermina Vazquez, Jorge Hernandez, Rosa Gomez, Natividad Aguilar and Bernabe Sargento.   Cherries are picked at peak ripeness and floated to remove defects. The ripe cherries are then depulped and fermented in concrete tanks for 24 hours.. Following fermentation the seeds are thoroughly rinsed to remove all mucilage and are moved to the drying on concrete patios for 12-15 days