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Caballero Bomba da Fruta #4

Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4

HONDURAS
Single Origin | Omni

Rose Pepper Spice. Red Berries. Black Grape.

Region
Varietal
Process
Altitude
:     Marcala, Chinacla
:     Catuai
:     Natural
:     1550 - 1600 Metres

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$25.00
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HONDURAS
Single Origin | Omni

Rose Pepper Spice. Red Berries. Black Grape.

Region
Varietal
Process
Altitude
:     Marcala, Chinacla
:     Catuai
:     Natural
:     1550 - 1600 Metres

The Caballero coffees are named after Marysabel Caballero, even though it is actually both Marysabel and her husband, Moises Herrera, who create these beautiful coffees. Moises always says lovingly that it is Marysabel who is the star. It is no surprise when you meet Marysabel, she is warm and charming and together they are some of the most genuine and lovely people that any coffee professionals can ever met.

The family have many small to medium farms located in Marcala, south east in Honduras. They are all in the surroundings of their beneficio (wet mill) Xinacla. It's a central mill where they deliver cherries from each farm and process the coffees. They usually keep each farm's production separate but when the volume is too small from the day's pickings, they can also combine pickings from different farms. The quality can easily compete with the coffees from a single block or farm, but it is blended to create slightly bigger lots.

Marysabel and Moises are very focused on sustainable practices in farming and milling. They have been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do on the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.

Moises began producing Naturals three or so years ago, initially only starting with 30 bags. Drying Natural coffees is very difficult in Marcala because of the humid climate and the rain experienced during the drying period. Moises has worked hard over the years to perfect the process, and in doing so has also showed Fabio, his father-in-law, the same techniques. Where they are processing the coffees as Naturals, they are picking ripe cherry and drying on covered raised beds. Initially the layer of cherry must be thin and as the coffee dries you can increase the thickness of the drying cherry. Cherry can take 20-40 days to dry depending on the temperatures. Dried on patio, raised beds in the sun or shade for 11 – 20 days. The coffees are piled up and covered when its hard sun during mid day, when it rains and at night.

This year, Caballero is part of our 2022 Winter Edition retail coffee, and also  available as filter coffee of the month at our retail shop for you to enjoy.

Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4
Caballero Bomba da Fruta #4

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