espresso
50.00 AED
شامل الضريبة
يتم احتساب تكلفة الشحن عند إتمام عملية الشراء.
ملاحظات التذوق
الارتفاع:
1,600 m
النوع:
Catuai
نوع العملية:
Natural
المنتج:
Marysabel Caballero & Moises Herrera
طبيعي
مغسول
عسل
تجريبي
التخمر اللبني الطبيعي
DRD الطبيعي
زراعة مغسولة
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Anaerobic Honey
Oxidation Natural
River Flow Natural
Co-Fermented Washed
Natural Dark Room
Natural Fermented
Wild Honey
Waterfall
84 H
Oxidized Natural
Natural Oxidation
Nitro Advanced Washed
Natural ASD
Cold fermentation
Forest ferment
Double Fermentation
Depulped Fermentation
From the celebrated Caballero family of Marcala, Honduras, Marysabel Caballero and Moisés Herrera present an exceptional expression of their craft: Bomba de Fruta #1. Cultivated at 1,600 meters above sea level, this carefully grown Catuai lot benefits from the cool mountain climate and extended cherry maturation that contribute to its remarkable sweetness and complexity.
Recognized among the most respected producers in Honduras, the Caballero family has dedicated generations to refining their farming and processing practices. Their commitment to quality, innovation, and stewardship of the land has earned international recognition while helping to elevate the reputation of Honduran specialty coffee around the world.
This lot undergoes a carefully executed Natural process, allowing the cherries to dry with the fruit intact. The extended contact between the bean and fruit enhances sweetness, body, and complexity while preserving the clarity and structure that define the coffee.
The cup reveals expressive notes of dried fruit, apple, and brown sugar, delivering a rich and fruit-forward profile balanced by elegant sweetness and depth. Its vibrant character lives up to the name Bomba de Fruta—a true explosion of fruit expression in every sip.
The partnership between The Espresso Lab and the Caballero family reflects a shared dedication to craftsmanship, sustainability, and origin-driven excellence. Together, we celebrate coffees that honor both the extraordinary terroir of Marcala and the generations of expertise behind every harvest.
Recognized among the most respected producers in Honduras, the Caballero family has dedicated generations to refining their farming and processing practices. Their commitment to quality, innovation, and stewardship of the land has earned international recognition while helping to elevate the reputation of Honduran specialty coffee around the world.
This lot undergoes a carefully executed Natural process, allowing the cherries to dry with the fruit intact. The extended contact between the bean and fruit enhances sweetness, body, and complexity while preserving the clarity and structure that define the coffee.
The cup reveals expressive notes of dried fruit, apple, and brown sugar, delivering a rich and fruit-forward profile balanced by elegant sweetness and depth. Its vibrant character lives up to the name Bomba de Fruta—a true explosion of fruit expression in every sip.
The partnership between The Espresso Lab and the Caballero family reflects a shared dedication to craftsmanship, sustainability, and origin-driven excellence. Together, we celebrate coffees that honor both the extraordinary terroir of Marcala and the generations of expertise behind every harvest.
تجربة مختبر الإسبريسو شخصيًا
من التفاصيل الدقيقة والجماليات إلى الأجواء المصممة بعناية، تم تصميم كل ركن من أركان كل منفذ بعناية فائقة - مقترنًا بشكل مثالي بالقهوة لتقديم شعور بالهدوء وتجربة ترحيبية.
