ORIGIN TRIP 2025 : ホンジュラス後編
ORIGIN TRIP 2025: Honduras – Part 2
After finishing my stay in Santa Barbara, I headed to my next destination: Marcala. One of the visits I was most excited about during this trip was the reunion with Marysabel Caballero and Moises Herrera—producers with whom Fuglen Coffee Roasters has the longest-standing partnership. The 2–3 hour drive from Peña Blanca to Marcala was smooth that morning, passing through small towns and scenic mountains, and I arrived earlier than expected.
Marysabel Caballero and Moises Herrera are renowned as two of Honduras’ most prominent coffee producers. Marysabel was born into a coffee farming family, studied abroad, but couldn’t forget her childhood spent on coffee farms. Despite her father’s initial opposition, she returned to coffee production. Moises, originally from Guatemala, was assigned to Honduras for work and met Marysabel in Chinacla while conducting field research. After their marriage, they inherited land from her father and began cultivating coffee together. Our connection with them began in 2016, when they visited our roastery in Shibuya.
This time, our schedules were tight. In just two days, we packed in facility tours, cuppings, and the selection of purchase lots. When I arrived in Marcala, another roaster was already visiting, and cuppings were split between morning and afternoon sessions.
Right after arriving, Moises showed me their micro-mill, built on their property. The newly installed lab was spotless and well-organized, reflecting his dedication and meticulousness. It is equipped with ventilated drying beds under a roof, anaerobic fermentation tanks, and a nursery for Geisha seedlings. While smaller than their beneficio (wet mill) in Chinacla, most of their highest-quality and highest-value coffees are produced here due to the challenging, humid environment that makes proper drying difficult.
Discussing this year’s harvest revealed the challenges they faced. Heavy rains early in the year shortened the harvest, which normally lasts until May, to the end of March. The compressed harvest period led to labor shortages and higher costs to secure pickers. Even though they traditionally pay the highest local wages, they had to raise them further because other farms increased pay to compete. Rainy days also reduced picker turnout, and natural process volumes were lower due to drying difficulties.
During cupping, we focused on lots from El Pantanal, a section we’ve been buying for years. While El Pantanal performs beautifully as both filter and espresso in Japan, tasting it at origin gave a different impression—brighter and more delicate acidity, reminiscent of juicy fresh fruit and floral tea. It was a clear reminder of how coffee flavor evolves from origin to cup.
We then walked through El Pantanal. The farm feels as if it has always been part of the forest, creating a unique atmosphere. Moises shared his philosophy of coffee farming: “Returning the land to its natural state.” Modern agriculture has long cleared forests for farms, but truly healthy, high-quality coffee depends on a surrounding ecosystem. Forests can heal themselves; monoculture coffee fields cannot. Recognizing this, they’ve been actively restoring the farm’s ecosystem in recent years.
After an early dinner, I stayed at a nearby hotel. The next morning, Marysabel prepared homemade baleadas—warm flour tortillas filled with beans, eggs, and meat. They were so delicious I forgot to take a photo! She promised to send me the recipe so I can try making them in Japan.
We cupped additional micro-lots, including their exceptional Geisha coffees. Several were so impressive I wanted to commit on the spot, though volumes are very limited. Marysabel also presented a new blended lot proposal. Every coffee they produce reflects their adventurous spirit and pursuit of quality.
In the afternoon, we visited their larger beneficio in Chinacla. This facility handles mid-to-large lots, with dozens of young workers diligently processing coffee. Equipment such as pulpers and fermentation tanks has been optimized to minimize water usage. The facility is built along a slope, using gravity to move coffee through each stage—a design that reduces the need for water pumps.
All water used in processing is collected, filtered, and reused. Every piece of equipment is cleaned daily, maintaining pristine conditions. It’s a testament to their philosophy: high-quality coffee comes from precise, consistent work rather than flashy methods.
The high humidity and frequent rains make drying difficult, so the beneficio is equipped with 5–6 large mechanical dryers and multiple color sorters. These investments ensure consistent quality, resulting in clean, vibrant coffees.
Though my stay was short, I learned so much from them. Every cup of their coffee brings their faces to mind, and my appreciation deepens with each visit. Climate change, rising costs, and labor shortages are constant challenges, yet they remain steady and determined. A remarkable cup of coffee always carries the producers’ effort and philosophy. I hope this journal conveys a glimpse of Marysabel and Moises’ world. To me, meeting them felt like a young soccer player meeting their heroes. Their coffees from this harvest are expected to arrive in Japan by late summer or autumn—please look forward to them.
