CABALLERO / HONDURAS

December 15, 2024

Caballero / Honduras

CABALLERO ESPRESSO (Amazonas)
Flavor Profile:
Plum, Raisin, Walnuts, Cacao
Notes of plum and raisin with walnut undertones and a lingering cacao finish.

CABALLERO FILTER (El Pantanal)
Flavor Profile:
Apple, Apricot, Almond, Green Tea
A balanced profile with apple and apricot fruitiness, gentle almond sweetness, and a green tea-like aftertaste.

Country of Origin: Honduras
Producers: Marysabel Caballero & Moises Herrera
Region: La Paz > Marcala > Chinacla
Espresso Coffee Plot: Amazonas
Filter Coffee Plot: El Pantanal
Variety: Catuai
Process: Washed
Altitude: 1600 masl
Harvest: 2024

In 2017, Fuglen Coffee Roasters sourced coffee from the Caballero family’s El Pantanal plot as their first-ever Christmas coffee. Since then, we’ve built a strong relationship centered on their flagship Catuai variety, expanding in 2021 to include Java, Geisha, and other varieties with diverse processing methods such as natural and anaerobic. This year, we are excited to bring you a washed Catuai espresso from the Amazonas plot.

Sample Roasting and Tasting
When introducing a new coffee, the process begins with small-batch roasting using a sample roaster. Before roasting, we measure the green beans' moisture content and density to create a basic roasting plan while inspecting the beans' condition.

Sample roasting is followed by cupping and tasting, typically the next day or within a few days, to assess the beans rather than the roast quality. This year, tasting three subtly different roasts of Caballero revealed a gentle and balanced acidity, with flavors subtly expanding on the palate. Brewing as espresso highlighted its bright acidity, offering a light and refreshing alternative to richer, sweeter espressos.

About Marysabel Caballero & Moises Herrera
Marysabel Caballero and Moises Herrera, together with Marysabel’s father Don Fabio, manage 17 farms spanning 200 hectares in the Marcala region of Honduras. All farms are located near their Xinacla beneficio (processing station), where cherries are processed.

Processing
After depulping, mucilage is removed using a Penagos Aqua Pulper, followed by 12 hours of tank fermentation. The parchment is then washed in channels, soaked in water for 12 hours, and dried for 14 days on African raised beds. Recent investments have introduced a sorting system combining weight and color, improving efficiency and conserving water resources.

Farm Management
The Caballero family prioritizes soil health by using organic fertilizers made from coffee cherry pulp and livestock manure. Agronomists support the nutrient management of coffee trees. To promote biodiversity, they plant fruit trees such as orange, avocado, and banana, which also provide shade.

Harvest Practices
A dual-bag system ensures only fully ripe cherries are harvested, rewarding pickers with above-average wages for their meticulous work. Daily collections determine pay based on weight.

These meticulous practices have garnered international recognition, including first-place wins in the 2016 and 2018 Cup of Excellence Honduras competitions. The Caballero family continues to embrace roasters' and importers' feedback, adopting innovative methods and striving for ever-improving quality.

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