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In the cup:. An intense, complex cup bursting with bubblegum-like sweetness and jammy red fruit. Layers of dark berry cordial, cacao nibs, and rich dark
chocolate unfold with winey acidity a n d hints of exotic fruit. Bold and unforgettable.
Cupping score: 87,75
Mouthfeel: Textured, syrupy
Variety: Catuai
Process: Anaerobic Natural
Producer: Marysabel Caballero & Moises Herrera
Altitude: 1600 m.a.s.l.
Region: Marcala
Background:
We’re proud to feature coffee from Marysabel Caballero and Moises Herrera—producers we’ve worked with every year since we opened in 2017. Together, they manage nearly 200 hectares of land across 17 farms in the Marcala region of southeastern Honduras.
Marysabel comes from a long line of coffee growers. Her father, Don Fabio, inherited his land from one of Honduras' early coffee pioneers and passed it on to Marysabel and Moises, who have built a legacy rooted in quality and sustainability. Their central mill, Xinacla, allows them to carefully process cherries from each farm—sometimes separately, sometimes blended into “Caballero” lots when harvests are smaller.
Their main variety is Catuai, grown in rich, clay-like soil and a mix of shaded and open conditions. They also cultivate Java, Pacamara, and Geisha. Every step is meticulously documented and constantly improved.
Their dedication has earned them top accolades, including 3rd place in SCAA’s “Coffee of the Year” and multiple Cup of Excellence honors. Sustainability is key—they use organic compost, promote biodiversity, and grow fruits for their pickers, creating thriving, healthy ecosystems alongside exceptional coffee.