Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for their commitment to developing coffee quality in Honduras.
Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms into the family business and together they have almost 200 hectares of coffee separated into 17 different farms.
They have since been extremely successful in producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting new coffee varieties in order to improve the quality of the coffee.
The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic materials. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensure good growing conditions and shade for the coffee trees.
The anaerobic fermentation technique is native to wine-making that slowly draws out the flavour in each individual cherry as the CO2 penetrates the skins to affect unique chemical reactions. Natural Anaerobic means the whole cherries are fermented in stainless steel tank. After controlled fermentation, the cherries are resurrected from their gassy chambers and laid to rest on raised beds.
Moises began producing Naturals 3 or so years ago, initially only starting with 30 bags. Drying Natural coffees is very difficult in Marcala because of the humid climate and the rain experienced during the drying period. Moises has worked hard over the years to perfect the process, and in doing so has also shown Fabio, his father-in-law, the same techniques. Where they are processing the coffees as Naturals, they are picking ripe cherries and drying them on covered raised beds. Initially, the layer of cherry must be thin and as the coffee dries you can increase the thickness of the drying cherry. Cherry can take 20-40 days to dry depending on the temperatures.
The cherries were dried on the patio, and raised beds in the sun or shade for 11 – 20 days. The coffees are piled up and covered when it's hard sun during midday, when it rains and at night.
This coffee is exceptionally sweet! You'll get the cherry juicy mouthfeel and sticky sweetness of rum raisin, finish with a dark chocolate aftertaste. No doubt a great coffee from multiple award winning coffee farmers!
Brewing Recipe :
1 : 15
15th of January
50g, 200g pack coffee ship in 1-2 working days
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