HONDURAS, Moises & Marysabel Caballero, Xichlete, Chinacla, La Paz

Producer: Marysabel & Moises Caballero.

Growing altitude: 1600m above sea level.

Botanical variety: Catuaí.

Process: Natural Extended Fermentation.

Tasting notes: Molasses, passion fruit, banana, apricot, basil, guava flavours.

Roast date: 5 November, 2026

In the coffee-rich region of Marcala, Honduras, Marysabel Caballero and her husband Moises Herrera, along with Marysabel’s father Don Fabio Caballero, manage over 200 hectares of coffee farmland. This is not just a family business—it’s a generational story of resilience, innovation, and an unwavering pursuit of quality.

Don Fabio, one of the early pioneers of Honduran coffee cultivation, inherited vast tracts of land from his father. After facing years of low returns, he entrusted key parcels to his children—particularly Marysabel and Moises. Moises, already a coffee farmer himself, added his farms to the family operation. Today, their combined holdings span 17 distinct farms, each meticulously managed and documented.

The Caballeros have earned international recognition for their dedication to quality. Consistent high rankings in the Cup of Excellence, one of the few producers from their area to do so regularly

Their focus on quality spans every detail—from cherry selection to processing, from soil health to varietal experimentation.

Sustainability is more than a goal—it’s a way of life on the Caballero farms. They are deeply committed to soil regeneration and biodiversity, producing their own organic compost using Cow and chicken manure, coffee pulp, local organic matter. 

This is complemented by minimal use of mineral fertilizers to ensure their coffee trees receive the full spectrum of nutrients needed for resilience and cup quality.

In addition to coffee, the farms grow oranges, avocados, bananas, and flowers—not for export, but to provide food for farm workers during harvest. Support biodiversity and shade-grown coffee practices and enhance the farm’s ecosystem and long-term sustainability.

Every process on the Caballero farms is carefully tracked and evaluated. From planting new varieties to investing in modern equipment, Marysabel and Moises embody a progressive and data-driven approach to coffee farming—balancing traditional knowledge with innovation.

Their success has not only elevated the reputation of their own farms but has also contributed significantly to Honduras’s rising status as a specialty coffee origin.

“We don’t just grow coffee—we grow opportunities, resilience, and community with every harvest.”

— Marysabel Caballero