Caballero #2 - Honduras - Espresso - Washed Coffee

TASTE NOTES
Chocolate, Hazelnut, Raspberry

VARIETAL
Catuai

PROCESS
Washed

ALTITUDE
1600 masl

Marysabel Caballero and her husband, Moises Herrera, are 2nd and 3rd generation coffee farmers. Don Fabio, Marysabel’s father, inherited large areas of land in and around Marcala from his own father, who was a trailblazer in Honduran coffee cultivation. When Marysabel’s turn came to take the helm, Moises brought his own land in to the family business and the pair now own almost 200 hectares separated into 17 farms, with a centralised wet mill for processing.

The majority of the coffee they grow is the Catuai varietal, across varied topography from steep hillsides to gentle plateaus. The pair display a razor sharp focus on quality and invest a lot of time and energy into soil improvements, making organic fertiliser from manure, mineral fertilisers and pulp from coffee cherries. Coffee trees are intercropped with oranges, avocados, flowers, bananas and other fruits - this biodiversity ensures improved soil conditions and lends much-needed shade.

We have been lucky enough to visit the couple in Marcala twice, and have had the honour of hosting them at our roastery. Not only are they among the kindest and most dedicated people we’ve had the pleasure of working with, but their coffees are always exceptional.