Tasting Notes

Brown Sugar, Nougat, Tangerines.

Roast Level

Process

Particulars

Elevation:	1,600 m
Variety:	Catuai
Process Type:	Natural Extended
Producer:	Caballero

About this Specialty Coffee

In the lush coffee-growing regions of Honduras, a name stands out among the world's finest coffee producers: Marysabel Caballero. Along with her husband Moises Herrera, Caballero has been setting new standards for quality and sustainability in Honduran coffee, catching the attention of discerning roasters worldwide. Among these is The Espresso Lab, which has been working closely with Caballero for many years, recognizing the exceptional quality and consistent innovation in their coffee production.

The Caballero family's coffee legacy stretches back over a century, to 1907 when Marysabel's great-grandfather first planted coffee in the Marcala region of La Paz. Today, Marysabel and Moises manage over 150 hectares of coffee plantations, continuing a tradition of excellence that has earned them numerous accolades. Their consistent success in the Honduras Cup of Excellence, including first-place wins with their Geisha coffees in 2016 and 2018, speaks volumes about their commitment to quality - a commitment that has kept partners like The Espresso Lab coming back year after year.

At the heart of Caballero's success is their meticulous attention to detail in every aspect of coffee production. While they primarily cultivate the Catuaí variety, known for its rich chocolate flavor with subtle notes of dried fruits and herbs, it's their processing techniques that truly set them apart. From washed processing to careful drying on raised beds, every step is designed to enhance the coffee's quality and shelf life. This dedication to craftsmanship aligns perfectly with The Espresso Lab's own pursuit of coffee excellence, forming the basis of their long-standing partnership.

But for the Caballeros, producing exceptional coffee is just the beginning. Their approach to farming is deeply rooted in environmental sustainability, with significant efforts made to reduce water usage in their processing facilities. This commitment to sustainable practices resonates strongly with conscious coffee roasters like The Espresso Lab, who prioritize both quality and ethical sourcing in their partnerships.

Perhaps what's most impressive about the Caballeros is their dedication to their community. They've made it a priority to give back, funding home renovations for their workers and consistently working to improve living conditions in their area. This holistic approach to coffee production - one that considers the wellbeing of people and planet alongside the quality of the product - is precisely what has made their partnership with The Espresso Lab so enduring and meaningful.

The Caballeros' collaborative approach extends beyond their local community. They've fostered strong relationships with coffee buyers around the world, including renowned names like Tim Wendelboe and Stumptown Coffee, alongside The Espresso Lab. These partnerships are built on a shared commitment to quality and transparency in coffee sourcing, creating a network that benefits everyone from farmer to consumer.

For coffee enthusiasts and industry professionals alike, the story of Marysabel Caballero and her family is a compelling one. It's a tale of how tradition and innovation can come together to produce truly exceptional coffee, how a commitment to quality can go hand in hand with environmental and social responsibility. The long-standing relationship between Caballero and The Espresso Lab is a testament to the enduring appeal of this approach, showcasing how sustainable, quality-focused coffee production can create lasting partnerships in the global coffee community.