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.
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.
The Caballero family is extremely dedicated to improving the quality of the soil of their farm to ensure a healthy growing environment for their coffee crops. The effect can be seen in the cup, you can expect a chocolatey medium bodied coffee loaded with super juicy stonefruit.
Brewing Recipe :
1 : 15
16th of January
250g pack ships in 1-2 working days 1kg pack roast to order, ships in 3-5 working days
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