LIGHT UP COFFEE CABALLERO - HONDURAS (SWEET)

Impressions of red apples complement the fruity notes of citrus, and the mild sweetness of macadamia nuts complements the creamy texture. The finish is pleasant with notes of caramel and Japanese black tea.

Marisabel 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' story about coffee began in 1986 when he started working for a coffee exporter in Guatemala and was later transferred to Macala, Honduras, where he met Marie Saber and the two hit it off and got married. cause.

Since then, they have been committed to producing high-quality coffee, winning first place multiple times in the COE Honduras competition, and serving as an example of dedication, innovation, and passion for coffee among all Honduran producers.

<Washing process>
After harvest, the cherries pass through a vertical pulping machine 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 guardiola (machine drying) for 70-80 hours.
However, these micro-lots are washed and then placed on African beds to dry for 11 to 15 days.