Atolito, together with Parraleño and Ayocote Arcoíris, are brought to you in collaboration with our friends at Tamoa to showcase the flavors and unique heritage of the small-scale, regional farms in Mexico. Together, we're delighted to expand your palate while celebrating farms that rely on climate-conscious methods and keep long-standing traditions alive.
From Unique Hammond
My path to discovering beans’ superpowers stems from my experience suffering from Crohn's disease. I saw countless doctors, but it wasn’t until I found the right combination of soluble fiber-rich foods that I was able to begin my healing journey. Today, I coach hundreds of clients around the world about the healing powers of sound nutrition.
As I dove into the world of beans personally and professionally, I developed a deep appreciation for beans, not just for their human health benefits, but their importance to healthy agricultural systems as well. Primary Beans has been the first brand that really resonated with my personal values. These beans are the kind of beans I can get behind, and now more people than ever can enjoy them as part of this special collaboration.
About Tamoa
The origin story of beans begins with Mexico– which is why we’re thrilled to work with Tamoa to highlight lesser-known varieties and regional practices of small farms in Mexico.
Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients. Through partnering with Primary Beans, they’re delighted to extend their mission by bringing these unique varieties to home kitchens in the US.
About Tamoa
The origin story of beans begins with Mexico– which is why we’re thrilled to work with Tamoa to highlight lesser-known varieties and regional practices of small farms in Mexico.
Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients. Through partnering with Primary Beans, they’re delighted to extend their mission by bringing these unique varieties to home kitchens in the US.
Sourcing notes
Grown by: Angoa García and Rojas Gaspar families
Growing region: Ixtenco, Tlaxcala
Climate: Semi-temperate
Altitude: 2,500 meters above sea level
The growing region of Tlaxcala is home to one of the early cultures of Mesoamerica, the Otomi. It’s common to find pine and oak trees alongside drought-tolerant plants such as cactus and agave (Tlaxcala is famous for pulque!). Staples grown in Tlaxcala include corn, beans, broad beans, alberjones (green peas), and tree fruit.
Atolito beans are grown alongside other bean varieties and amid capulin (cherry) and chabacano (apricot) trees. They are then harvested by hand, horse, or tractor, and sun dried until they can be shelled and cleaned.
A special thanks to
Christian Palma and Yolin Corhe (photos and video footage)
and Eduardo Velasco (video editing)
Bean cooking guide
We’re debunking commonly held myths and making cooking beans easier than ever with our cooking guide.
get the guide
