Ayocote Medianoche - Limited Edition

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  • Ayocote Medianoche - Limited Edition

    PRE-ORDER NOW. A bean that predates the Aztec Empire, hand-cultivated by a single family in the volcanic highlands of Puebla — and available in the US for the first time. The Medianoche is an ancient Ayocote heirloom, grown for over 6,000 years because civilizations knew what they had: creamy, meaty beans that build an inky, rich broth so good it becomes the dish. No synthetic fertilizers, no chemicals, no glyphosate. Just volcanic soil, animal manure, crop rotation, and a horse-drawn plow.

    This variety exists on one farm and nowhere else. Others have tried to grow it. It hasn't worked the same way. In partnership with La Comandanta — a Mexican mission-based company dedicated to rescuing ancestral heirloom varieties at risk of disappearing — this is a rare, limited harvest. We named this bean, and gave that name to the world. A Name, A Bean, A Choice.

    Cooking Notes

    Broth notes: medium-bodied, nutty, golden
    Pair with: garlic, cumin, roasted green chiles, avocado

    Cooking Tips: Aycote beans are big and meaty and benefit from a soak to cut down on cooking time. For perfect beans that hold their shape, cook these stovetop low and slow in SALTED WATER. Ayocotes are traditionally cooked with chilis and garlic. The pressure cooker will give you delicious beans in much less time, perfect for busy nights.

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    COOKING TIME (from dry) 

    Pressure Cooker 40 minutes, Stovetop 2-3 hours

    Harvest Info

    Grown by: The Joel Rivero Family
    Region: San Pedro Temamatla, Puebla, Mexico
    Harvested: January, 2026

    About The Farm

    Joel Rivero and his family farm a small plot in San Pedro Temamatla, nestled in the Sierra Nevada foothills of Puebla — the same volcanic highland where Ayocote beans have been cultivated for thousands of years. They farm the way their community always has: no chemicals, no synthetic fertilizers, animal manure for fertility, crop rotation, and a horse-drawn plow still turning the soil. The Medianoche is the result — a bean so specific to this land and the way this family works it that no one else has been able to grow it the same way.