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Honduras

Caballero

Caballero

Bright citrus acidity that harmonizes with the delicate sweetness reminiscent of plum and nectarine undertones.
250 g
Regular price €18,00 EUR
Regular price Sale price €18,00 EUR
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Flavor Notes
сlementine, plum, nectarine
Sweetness
Acidity
Variety
Catuai
Processing
Washed
Harvest Time
February
Caballero

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.

Country, Region
Marcala
Owner
Marysabel Caballero & Moises Herrera
Area
200 ha
Elevation
1600 MASL
Environment
Fruit trees
Soil
Clay like soil
Fertilization Method
organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material
  • Rinse the paper filter thoroughly with hot water
  • Brew into an appropriately sized vessel that will be full, with no air after brewing
  • Use standard brew setting or multiple pulse setting
  • Agitate after the first pulse, with the aim of wetting the bed of coffee thoroughly
  • Look for a total brew time of 4:30 Minutes with a total contact time of 5:30 Minutes
  • You should have a perfectly flat bed post brewing with no coffee on the sides of the filter
  • If kept in an airtight vessel with as little air as possible left in the vessel you can enjoy it for up to 90 minutes or until the coffee shows signs of losing freshness
Brewing Method
Batch Brew
Coffee Weight
60g
Grind
Coarse
Brew Water
1L
Water Temperature
92-95°C
Brew Time
5:30 minutes
Beverage Yield
850 - 900g
TDS
1.35 — 1.45ppm
Extraction
19.5% — 21%

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