Marysabel Caballero & Moises Herrera
Marysabel Caballero and Moises Herrera, multi-generational coffee farmers in Honduras, are celebrated for their commitment to quality, running 17 farms totaling nearly 200 hectares, all meticulously documented and processed at their central wet mill, Xinacla. They’ve consistently achieved high recognition in coffee competitions, including a 3rd place at the SCAA “Coffee Of The Year” in 2010 and multiple Cup of Excellence awards, with Nordic Approach sourcing their coffee since 2012.
Extended natural process
This involves drying the coffee cherries with the fruit still on them. It’s a challenging process in Honduras due to the humid climate and potential rain during the drying period, which can extend the drying time from 20 to 40 days. The cherries are dried on covered raised beds, initially in a thin layer, which can be thickened as the coffee dries. This extended fermentation is key to creating its characteristic sweet and candy-like flavor profile.
About this coffee
Cupping score: 85.75
Farm: Caballero
Producer: Marysabel Caballero & Moises Herrera
Region: Marcala
Altitude: 1600 MASL
Variety: catuaí
Processing: extended natural
Variety
Natural
Natural processing involves drying whole coffee cherries with the fruit intact, allowing sugars and flavors to infuse the bean, resulting in intensely fruity, sweet, and full-bodied coffees, though it’s labor-intensive and weather-dependent.
