Honduras - Caballero Collective #6

Tasting notes: Milk chocolate, nougat, plums, caramel This is the first coffee of the day: a rounded, delicious Catuai. Caballero Collective makes for a comforting cup. Grown on the farms of Marysabel and her husband, this high-quality coffee offers chocolate notes, lovely sweetness, and plum aromas. It’s our go-to for milk-based drinks, like the cortado Camille has before her shift at the Shop.

• Variety : Catuai
• Producers : Marysabel Caballero and Moises Herrera
• Region : Chinacla, Marcala
• Altitude : 1600m
• Process : Washed
• Roast : Medium (ideal for espresso)

MARYSABEL AND HER HERITAGE

Marysabel Caballero and her husband, Moises Herrera, have been coffee producers for two and three generations, respectively, in southeastern Honduras. Marysabel inherited the farms from her father, one of the pioneers of specialty coffee production in Honduras. The couple now owns almost 200 hectares across 17 farms in the Marcala region.

On these farms with clay soil, the main variety grown is Catuai. They also grow other varieties, such as Java, Pacamara, and Geishas. The couple invests a great deal of time and resources in improving the quality of their coffee, whether through new equipment on the farms or by growing new varieties. They have been recognized several times for the quality of their production, including placing third in the SCAA "Coffee of the Year" in 2010, as well as achieving strong results at the Cup of Excellence in recent years.

IMPACT

The Caballeros are deeply committed to sustainable development on their farms, caring for soil quality and biodiversity. They use their own natural fertilizer, made from manure, coffee cherry pulp, and other organic matter, providing the coffee plants with all the nutrients they need. Oranges, avocados, banana trees, flowers, and other fruit also grow on the farms, mainly for the pickers, but also to ensure rich soil and shade for the coffee plants.