Caballero La Arcadio, Honduras

Bright, plum jam, cranberry, rhubarb

Roasters' Notes:

Starting from a steady medium charge temperature, this roast builds gradually, giving the coffee time to develop sweetness while preserving its providence-led characteristics. As first crack approaches, we ease back on the gas, allowing convective heat to carry the roast through to the end of the roast. The result is a lively yet balanced cup, with hints of red fruit, brown sugar sweetness and notes of sweet rhubarb lingering on the palate. .

Roast style: Classic

Produced by Marysabel Caballero and Moisés Herrera, Caballero La Arcadio comes from a family with generations of coffee-growing experience in Marcala, south-eastern Honduras. Together, they manage nearly 200 hectares across 17 farms.

The family processes their coffee at a central mill in Xinacla, with farms scattered across the surrounding mountains. While some lots combine cherries from multiple farms under the name Caballero Collective, this lot comes exclusively from La Arcadio farm. This anaerobic washed lot undergoes 72 hours of anaerobic fermentation before washing, adding complexity while maintaining a clean, sweet cup profile.

Sustainability is central to their approach, with organic fertilisers supporting soil health and diverse plant life encouraging biodiversity. Through generations of experience and a willingness to experiment, the Caballeros continue to produce distinctive coffees rooted in care for the land.

• Altitude: 1600m ASL
  Processing: Anaerobic washed
  Variety: Catuai
  Harvest: 2026
  Region: Chinacla, Marcala, Honduras
  Producer: Marysabel and Moises Caballero