Caballero Pedernal

Description

Balanced and sweet, with notes of ripe blackberry and rich plum jam unfolding in the cup. Subtle vanilla adds a soft, creamy layer, while the finish is smooth and lingering, with a delicate milk chocolate sweetness. The Process The coffee cherries are carefully selected and processed at the Caballeros’ own wet mill, Xinacla, located close to their farms in Marcala. Each farm is generally processed separately, allowing the character of the individual lots to shine through. Detailed documentation throughout the process and continuous investment in equipment help maintain consistency and quality from cherry to finished coffee. The Farm Marysabel Caballero and her husband, Moises Herrera, represent two generations of coffee farming in Honduras and manage almost 200 hectares across 17 farms around Marcala. Their focus has always been on quality, with numerous recognitions including Cup of Excellence placements and 3rd place at the 2010 SCAA Coffee of the Year competition. The family places strong emphasis on sustainable farming, improving soil health through organic fertilisers made from coffee pulp, manure and other organic materials. Fruit trees and diverse vegetation support biodiversity and provide food and shade for both the coffee plants and farm workers.