Marysabel Caballero and Moises Herrera have been repeatedly recognised and awarded for cultivating exceptional coffee in Honduras. Together, the husband and wife team run the 200-hectare Caballero Estate, which they have divided into 17 different coffee farms and a wet mill called Xinacla - the central mill where they receive, document and process all their coffee. The pair are wholly committed to sustainability and biodiversity across the farms, with a sharp focus on soil quality. They produce their own organic fertilisers, and intercrop coffee with shade plants and native fruit trees.
Moises is primarily responsible for processing and milling, and in recent years their son Ezri has introduced the family to more experimental fermentation methods. A core belief at Caballero is that the quality of the cherries is at its peak when picked, and it is their responsibility to preserve this character as much as possible through processing. This focus on terroir doesn’t always go hand-in-hand with anaerobic processing, but in many ways, this is what makes their more processed lots so interesting; creating something new whilst still celebrating the intrinsic flavours of the coffee. This coffee has been anaerobically fermented for 72 hours before being thoroughly washed. We have been buying from the Caballero family for a decade now, and every year we look forward to their sweet, elegant coffees. Their obsession with quality and precision shines through every cup.
About this coffee
- Taste
- Lemon Curd, Brioche, Honeysuckle
- Origin
- Honduras
- Region
- Marcala
- Varietal
- Catuai
- Process
- Anaerobic Washed
- Altitude
- 1600 masl
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