Carlos and Ana María Albarrán

Rooted in Tradition

Carlos and Ana María Albarrán are a husband and wife farming team, preserving regional heirloom specialties on their certified organic family farm in the heart of Morelos. This fertile basin, fed by rivers running down from the Trans-Mexican Volcanic Belt, has been home to indigenous Nahua farmers since long before the Spanish arrived — some historians believe this very region is where Mexico's first agricultural settlements took root nearly 3,500 years ago. It's also the birthplace of Emiliano Zapata, who fought and died for peasant farmers' right to own and steward their own land. That spirit lives on in farms like Carlos and Ana's, where they grow a rainbow of heirloom beans, vegetables, and herbs, preserving regional varieties that have been passed down through generations. The care they give to this remarkable land is something you can taste in every bite.

A note on organic certification:

Our beans grown by Ana and Carlos are not organic, and we cannot currently sell or label them as certified organic. We want to be completely clear about that.

Here's why: Carlos and Ana's farm, Santa Anita, is genuinely certified organic — both under the USDA's National Organic Program and under Mexico's own organic regulations. Their beans are grown without synthetic chemicals and synthetic fertilizers, the same way they always have been.

But getting these beans out of Mexico required an export partner outside the certified organic chain. Organic certification depends on an unbroken chain of custody from field to package — once that chain breaks, the certification doesn't carry through, regardless of how the crop was actually grown. That's what happened here, and it's why we can't call these beans organic.

We strive to have 100% transparent sourcing. We're hoping to build a fully certified organic supply chain for future harvests — every purchase helps make that possible. As we grow and can buy more beans, that becomes economically viable.

The Rare Vaquita Negro

Among the many treasures they grow, none is more special than the Vaquita Negro bean. Named “vaquita,” or little cow, for its black-and-white markings, it is one of Mexico’s most prized heirloom beans. These beans are famous for holding their striking appearance during cooking and for producing a rich, inky broth that Mexican cooks describe as both earthy and brothy. Whether in frijoles de la olla or charro beans, Vaquita Negro brings unforgettable depth to a meal.

The Golden Bayo

Firm on the outside and creamy on the inside, Bayo Beans are the star of traditional refried beans. They produce a rich, golden broth that makes every pot feel like comfort food at its finest.

The Beloved Flor de Mayo

Flor de Mayo Beans are celebrated in Central Mexico for their robust flavor and pretty pink-brown color. They shine in simple dishes like refried beans or brothy pots, where their smooth, velvety texture really stands out.

The Kingly Peruano

Golden Peruano Beans have earned their nickname as the “king of beans.” Their creamy, buttery texture makes them a favorite for soups, stews, and silky refried beans. Many cooks love them for their flavor and their gentle, easy-to-digest nature.