Honduras Caballero Cipreses

We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.

Marysabel Caballero and her husband, Moises Herrera, are second and third generation in coffee. They inherited the farms from their parents and creatively developed the growing and processing methods. They have been involved in specialty coffee since the early 2000s and have long since gained legendary status. Year after year, they produce the highest quality green beans and have pioneered not only specialty in Honduras, but also new treatments. They were the ones who adapted natural processing to the difficult climatic conditions of Honduras - and with success.

The Caballero family owns almost 200 hectares of land divided into 17 different farms in the Marcala region of eastern Honduras. All of their operations are centred in a central washing station - Xincala. It is here that all the fruit they harvest is processed. The family constantly invests in the development of the station so that quality can be constantly improved.

Marysabel and Moisesa Farms have a loamy soil and the main variety they grow is Catuai, although they also have trees of the Java, Pacamara and Geisha varieties.