Get to know

Chaparro

Overview

Tasting notes: Earthy • Fudgy • Bold

Grown by: Telesfor and Teresa families, Huamuchapa, Guerrero, Mexico

Harvested: January 2024

Practices: Small-scale agriculture, heirloom seed preservation, traditional farming practices

Why we chose it

Nestled in the coastal hillsides of Guerrero, Mexico, Chaparro ended our long search for the ultimate black bean (we sampled a lot!). This gem stands apart with its fudgy texture, balanced flavor, and irresistibly creamy bite. Its broth is equally remarkable – deep, robust, and full of character.

Our community loves Chaparro as much as we do, making it the perfect choice for our last box of the season – just in time for gatherings. Enjoy it in your favorite traditional black bean dishes, from Brazil to Cuba, or keep it simple – this bean shines on its own, needing little more than basic seasonings.

The sourcing backstory

The story of beans begins in Mexico, the birthplace of many of the world’s most cherished varieties. That’s why we’ve collaborated over the last few years with Mexico-based Tamoa – a brand dedicated to showcasing lesser-known masa, beans, and other traditional crops and celebrating the regional farming practices that sustain them. Through our partnership, Tamoa continues its mission, bringing unique, heirloom bean varieties to home cooks in the U.S.

After two years of limited-edition runs, we decided to focus on an elevated staple in larger quantities. Enter our Primary Beans x Tamoa Chaparro, grown on the coastal hillsides of Guerrero, and nurtured and preserved by the community of Huamuchapa for generations. Locals know it well for its distinct flavor, fragrant aroma, and the rich, velvety broth it creates. Harvesting Chaparro is a family affair, where everyone ventures into the hills together, breaking for a midday feast of gorditas and beans cooked over a campfire – a beautiful tradition that celebrates community, food, and culture.