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As soon as we sampled this coffee something clicked. we immediately noted the sweet citrus orange top notes and the dark sugary sweetness of brown sugar or raisins— something we think pairs perfectly with milk.
We roast this one just a touch further in development to increase solubility and build body for espresso. The brightness still cuts cleanly through milk, while the structured sweetness delivers that classic, lush mouthfeel we love in a balanced espresso.
About the producers:
La Tribu is a network of allied cooperatives based around Jaltenango, in the Sierra Madre de Chiapas, operating in and around the buffer zone of the El Triunfo Biosphere Reserve. Most member families are smallholders farming 1–3 ha between ~1,500–1,800 masl, cultivating Bourbon, Typica, and Caturra under mixed shade and largely organic
management. The group organized to improve bargaining power, professionalize quality, and move coffee with a unified voice from a region that has long been fragmented by geography, poverty, and limited access to infrastructure (finance
and mills). La Tribu’s leadership is young and collaborative: La Tribu coordinates pre-harvest financing, quality control, and export under a common brand so families can produce specialty coffee with the patience it requires, rather than parchment to
coyotes. That coordination emerged as a response to price volatility, roya cycles, and out-migration; it’s designed to keep value—and youth—on the mountain through dignified farm income.
La Tribu’s members reflect the indigenous makeup of the highlands (Tzeltal/Tzotzil communities among others), where land inheritance has meant smaller plots and strong mutual-aid traditions. The cooperative model leverages that social
capital—work parties, shared drying space, micro-beneficios—to meet quality specs while navigating structural constraints like credit, road access, and market power held off-farm.
As soon as we sampled this coffee something clicked. we immediately noted the sweet citrus orange top notes and the dark sugary sweetness of brown sugar or raisins— something we think pairs perfectly with milk.
We roast this one just a touch further in development to increase solubility and build body for espresso. The brightness still cuts cleanly through milk, while the structured sweetness delivers that classic, lush mouthfeel we love in a balanced espresso.
About the producers:
La Tribu is a network of allied cooperatives based around Jaltenango, in the Sierra Madre de Chiapas, operating in and around the buffer zone of the El Triunfo Biosphere Reserve. Most member families are smallholders farming 1–3 ha between ~1,500–1,800 masl, cultivating Bourbon, Typica, and Caturra under mixed shade and largely organic
management. The group organized to improve bargaining power, professionalize quality, and move coffee with a unified voice from a region that has long been fragmented by geography, poverty, and limited access to infrastructure (finance
and mills). La Tribu’s leadership is young and collaborative: La Tribu coordinates pre-harvest financing, quality control, and export under a common brand so families can produce specialty coffee with the patience it requires, rather than parchment to
coyotes. That coordination emerged as a response to price volatility, roya cycles, and out-migration; it’s designed to keep value—and youth—on the mountain through dignified farm income.
La Tribu’s members reflect the indigenous makeup of the highlands (Tzeltal/Tzotzil communities among others), where land inheritance has meant smaller plots and strong mutual-aid traditions. The cooperative model leverages that social
capital—work parties, shared drying space, micro-beneficios—to meet quality specs while navigating structural constraints like credit, road access, and market power held off-farm.