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Caballero / Honduras

Flavor Profile:
Papaya, Stone fruits, Chocolate.

Producer : Marysabel Caballero & Moises Herrera
Farm : Mogola
Region : Chinacla, La Paz, Marcala
Country : HONDURAS
Variety : Catuai
Process : Anaerobic Washed
Altitude : 1600masl
Harvest : 2022

This coffee is smooth and could be drunk every day.

On the palate, it develops a soft papaya-like sweetness, followed by a juicy stone fruit-like acidity.
There is also a subtle chocolate aftertaste.

The Mogola plot where this coffee is grown was planted by Don Fabio, Marizabel's father and a pioneer in Honduran coffee production.
A few years ago, Marysabel and her husband Moises took over the plot and, like the rest of the Caballero estate, they grow mainly Katsuai coffee.
This time Caballero was produced using the Anaerobic Washed Process refining method.
This refining process aims to control the fermentation process and deliberately change the flavour of the coffee.
The high quality, the clean acidity and the round, soft impression are the characteristics of this process.

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