Christmas Coffee Mini Can

LA TRIBU coffee is produced by a network of smallholder families in the high mountains of Chiapas, Mexico, farming around 1-3 hectares each. These indigenous Tzeltal and Tzotzil communities grow coffee under mixed shade using largely organic practices, and they process their coffee through shared micro-mills and coordinated quality control. United under a young, collaborative cooperative, La Tribu helps farmers secure fair prices, access financing, and keep value in their communities while navigating the challenges of remote terrain and volatile markets. The result is a coffee rooted deeply in land stewardship, cultural resilience, and thoughtful, small-scale production. | TABLON DE GOMEZ PROJECT High in the remote mountains near Buesaco, Colombia, a group of smallholders, many of whom have farmed coffee their entire lives, have perfected a delicate honey process shaped by altitude, climate, and deep craft. These 40+ producers use a consistent method: a 48-hour fermentation in mucilage, followed by slow sun-drying for around 18 days on patios and raised beds. Their lots are then blended and rested together for 30 days in Buesaco to stabilize flavor. The result is a beautifully layered honey-processed coffee born from skill, patience, and the rugged mountain terrain that defines this community.