Caballeros – Las Lomas
Marysabel Caballero, Moises Herrera
This coffee has been naturally processed and apparently Moises has a special touch when it comes to natural processing. Drying natural coffees is very difficult in Marcala because of the humid climate and the rain experienced during the drying period. Ripe cherries are distributed as a thin layer and dried on covered raised beds for 20-40 days depending on the temperature. After depulping and washing, beans are soaked for 12 hours in running clean water.
This Catuai has a rich dark fruit aroma. It has a intense and dense mouthfeel with notes of red wine, orange, passion fruit and tangerine.
Cupping score 87.5 points.
Las Lomas is the newest farm in the Caballero’s collection of farms in production. The Caballero family comes from a long tradition of coffee farmers and they have been rewarded many times for their commitment to developing coffee quality in Honduras. After these lands in Marcala were inherited by Marysabel and her husband Moises Herrera, they have 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 made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.
Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.
The main cultivar here is Catuai, even though they also have other cultivas like Java, Pacamara and Geishas. They rely on local pickers to collect the ripest cherries and discard the overripe, damaged and under-ripe cherries. They produce washed and natural coffees of the highest quality using techniques developed by Moises over the years.