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, 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 go 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.
Only the ripest cherries are delivered to the factories where additional hand sorting and floating to remove less dense and damaged beans also happens before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the clean up the sticky mucilage.
The cherries were then 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 clean & sweet! You'll get the black cherry juicy & plum fruity notes and sweetness of brown sugar, finishing with a winey twist. No doubt a great coffee from multiple award winning coffee farmers!
Brewing Recipe :
1 : 15
4th of February
200g pack coffee ship in 1-2 working days
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