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Honduras Caballero El Campo

Preparation
Quantity

Black Grape. Raisin. Hazelnut Cocoa.

Variety Catuai
Processing
Natural Processed
Region Marcala
Altitude
1400-1600 masl
Roast Level Light Roast
Quantity 200g

About this coffee :

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.

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 mid day, when it rains and at night.

This coffee is very clean, juicy & incredibly sweet! You'll get the black grape juicy mouthfeel and sticky sweetness of raisin, finish with hazelnut and cocoa aftertaste. No doubt a great coffee from multiple award winning coffee farmer! 

Brewing Recipe :

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 11th of June

50g, 200g pack coffee ship in 1-2 working days

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