Coffee beans Mexico, Tialli - 250g - specialty coffee

Whole bean coffee from Mexico with notes of cocoa and almonds. It is a specialty coffee from the Puebla region. The Terroir This coffee bean comes from the mountainous region of Puebla, located in southern Mexico. Grown between 1200 and 1500 meters above sea level, it is harvested from November to May. The region's semi-warm and humid climate favors coffee growing, with average temperatures ranging from 18°C to 24°C and abundant rainfall throughout the year. The mountainous area of Puebla, particularly the Sierra Norte, is home to the largest population of Nahuatl speakers, the most widely spoken indigenous language in Mexico. In Nahuatl, "Tialli" means "Hello"! The Producer Tialli comes from three farms located near a "beneficio", where the coffees are processed using the wet method. These farms include Finca Husmaya, managed by Rodolfo Carcamo Galindo, Finca La Puebla, managed by Nicolas Martinez Almanza, and Finca La Nueva, managed by Juan Manuel Chacon. Gustavo supervises the work carried out on these three farms. Responsibility La Laja, the company that owns the Puebla production site, has implemented socio-economic programs to train farmers and give them access to credit. On the social level, it strives to improve access to education and leisure for the most vulnerable families, while promoting solidarity within communities. Thanks to these initiatives, the company has obtained Rainforest Alliance, UTZ and 4C certifications. Rainforest Alliance Certification is an international non-profit organization that promotes responsible trade as the new standard. UTZ is a sustainability-focused certification program for coffee, cocoa and tea, ensuring that producers adhere to a Code of Conduct with internationally recognized economic, social and environmental criteria. Finally, 4C works for sustainable supply chains in coffee and improving the living conditions of farmers. Drying method Honey: drying method halfway between the so-called “dry” and “washed” methods. Here, the green coffee beans were stored in the sun in large patios after being peeled but leaving all the pulp surrounding the beans until the end of the process.