|Origin:||La Paz / Marcala, Honduras|
|Producer:||Marysabel Caballero & Moises Herrera|
Coffees from Honduras are easy to fall in love with: Flavours often have a range of grapey or dark berry notes coupled with good sweetness and a velvety mouthfeel. We have been buying coffees from Marysabel Caballero and Moses Herrera for many years - this year is a particularly good season. Our Red Catuai Lot is from El Puente, one of the key farms of the Caballero plantations. Flavours of plum, red currant, dark chocolate and cacao nibs are predominant. This cup is pillowy with a rich mouthfeel and high sweetness.
Don Fabio Caballero inherited large areas of land in around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After handing over some of his land to his daughter Marysabel Caballero and her husband Moises Herrera, they have been expanding land and now run 17 farms that form the Caballero estate.
Huge investments were made into the processing and lot segmentation of the farm. Marysabel and Moises are internationally highly recognised for their excellence. They work with world champions and coffee experts to continuously push their coffee quality up. It is no surprise that Caballero has won the Cup of Excellence in Honduras.
Local pickers are hired and trained to only select the ripest cherries. After de-pulping the coffees are being dry-fermented for 12 hours. Then washed in channels to sort out floaters and undeveloped beans. All coffee is slowly dried on raised beds.