The Farm Story
Caballero coffees, named after Marysabel Caballero and her husband Moises Herrera, are cultivated in Marcala, Honduras, on small to medium farms surrounding their central mill, Xinacla. Certified organic and OCIA certified, the beans showcase a mellow, well-balanced flavor profile with nutty undertones, mild acidity, and subtle hints of chocolate and caramel. Marysabel and Moises, 2nd and 3rd generation coffee farmers, manage over 200 hectares across 17 farms, dedicated to environmental sustainability and biodiversity.
Focused on quality, the Caballeros have been recognized in competitions like SCAA's "Coffee of the Year" and Cup of Excellence. Main cultivar Catuai, along with Java, Pacamara, and Geishas, undergoes meticulous harvesting by trained pickers, ensuring only ripe cherries are collected. Post-harvest, a Penagos Aqua Pulper removes mucilage, followed by fermentation and African washing techniques. Naturals, introduced three years ago, exemplify Moises's commitment to perfecting drying processes despite Marcala's humid climate.
Drying methods range from patio to raised beds in sun or shade for 11–20 days, adapting to weather conditions. The clay-like soil, wet and windy climate, and varied topography contribute to the rich, dark fruit aroma, showcasing flavors of red berries, black grape, plum, and a complex, juicy finish. The Caballeros' dedication to sustainable practices and continuous improvement reflects in their exceptional coffees, portraying the richness of Honduran quality coffee and the family's commitment to environmental stewardship.
