From the renowned Caballero family of Honduras, Marysabel Caballero & Moises Herrera present a radiant expression of their mastery: Caballero Anaerobic # 1. Cultivated at 1,600 meters, this Catuai lot thrives in the cool highland breezes of Marcala, where slow maturation amplifies its inherent sweetness and depth.

In this natural-processed masterpiece, the fruit is allowed to ripen and dry with intention, concentrating sugars and enhancing complexity. The result is a cup that bursts with character — an evocative interplay of Grape, Berries & Stone Fruits These flavors unfold with richness and rhythm, living up to the name Bomba de Fruta — a true fruit explosion.

This release stands as a tribute to the Caballeros’ unwavering pursuit of excellence, their meticulous attention to detail, and their deep stewardship of Honduran terroir.
Now introduced through The Espresso Lab, it reflects a shared appreciation for coffees that are not merely processed, but crafted — coffees that captivate, surprise, and endure in memory.