WEEKENDERS COFFEE HONDURAS Marysabel Caballero

Marysabel Caballero comes from a family where coffee has always been a part of life. In 1910, her great-grandfather, Felipe Garcia, began exporting coffee to Germany in exchange for food supplies. The farm then passed to her grandfather, then to her mother, and is now in the hands of her and her husband, Moises Herrera.

Moises’s involvement in coffee began in 1986 when he started working for a coffee exporter in Guatemala, and was later transferred to Marcala, Honduras, where he met Marysabel, they hit it off, got married, and from there their farm project began in 1996. Since then, they have been committed to producing high-quality coffee, winning first place in the COE Honduras competition many times and becoming an example of dedication, innovation and passion for coffee for all Honduran producers.

<Water washing process>
After harvesting, the cherries pass through a vertical pulper and are dry fermented in concrete tanks for 12 to 16 hours. The coffee is then washed and centrifuged to remove excess water before entering the drying stage. Larger batches are "pre-dried" on the terrace for 3-5 hours and then put into the guardiola (machine drying) for 70-80 hours.

However, these micro-batches are washed and then left to dry on African beds for 11 to 15 days.