Producer: Marysabel Caballero & Moises Herrera
Growing altitude: 1600masl
Botanical variety: Catuaí
Process: Natural
Taste notes: Syrup, red apple, raspberry, tropical fruit
Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee, together with Marysabel’s father Fabio Caballero.
They are 2nd and 3rd generation coffee farmers and Fabio has been rewarded many times for his commitment to developing coffee quality in Honduras.
Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.
They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.
The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer which is then mixed with some mineral fertilizer to ensure that the coffee plants get the nutrients they need.
Coffee production in Honduras played a role in the country's history and is important for the Honduran economy. It is reported that an estimated 110,000 people rely on coffee for its livelihood, with about 95% of these being small scale coffee producers.
The most famed growing areas are in the provinces of Copán, Montecillos, Agalta, Opalaca, Comayagua and El Paraiso.