Caballero Pedernal

Discover notes of ripe blackberry and plum jam, along with a delicate vanilla note that gives the coffee a soft, creamy quality. The finish reveals an intense milk chocolate sweetness that lingers. Overall, this is a very balanced and sweet coffee.

The coffee cherries for this washed lot are carefully selected and processed at the Caballero family’s own wet mill, Xinacla, located close to the farms in Marcala. Each farm is generally processed separately, preserving the individual character of each lot. Thorough documentation of the processes and continued investment in modern equipment help ensure quality and consistency from green coffee to the finished cup.

Marysabel Caballero and her husband, Moises Herrera, operate their dry mill in Xinacla and manage approximately 200 hectares of coffee farms.

They are known for producing high-quality coffees and, through years of dedication and hard work, have helped raise Honduras’s profile as an origin for specialty coffee. They invest considerable time and resources in both new equipment and planting new coffee varieties to continually improve coffee quality. In 2016, they won first place in the Cup of Excellence and achieved the highest price per kilogram ever paid for coffee from Honduras.

Sustainability

The Caballeros are deeply committed to the sustainability of their farms. Much of their attention is devoted to improving the soil to ensure a healthy growing environment for their coffee plants. Organic fertilizer made from cow and chicken manure is produced on the farms and mixed with coffee pulp and other organic materials. This is used along with some chemical fertilizer to ensure the coffee plants receive the nutrients they need. All water used in processing is filtered before being returned to nature.