Marysabel Caballero and her husband Moises Herrera own over 200 hectares of coffee plantation in the Marcala region close to the border of El Salvador. The famous Caballero farm exists now for three generations and has been rewarded many times for his commitment to developing coffee quality in Honduras.
The Caballeros are extremely committed to improve environmental sustainability, working on a better soil and producing their own organic fertilizer.
Producing naturals is quite difficult in the region Marcala because of the humid climate and the rain. Moises worked hard to perfect the process and is now producing great natural coffees!
They are picking ripe cherries and drying on covered raised beds. The layer of cherries must be very thin with this climate to make sure it dries evenly. Depending on the temperature the drying process takes 20 to 40 days.
The result is a clean and fruity coffee with a rich and creamy mouthfeel. With our roast we enhanced the clean and creaminess characteristics of the coffee.
|Harvest||Januari - March|
|Flavour Notes||Blue Grape, Plum, Chocolate|