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Marysabel and Moises
Marysabel Caballero and her husband Moises Herrera work 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 together have been rewarded many times for their commitment to developing coffee quality in Honduras. In 2010, they got 3rd place at the annual SCAA “Coffee of the Year” competition and they have also done well in the Cup of Excellence for many years. We have known the family since 2004, and started buying coffee from them in 2009. The Caballeros are extremely committed to their coffee farms and are very concerned about their environmental sustainability. A lot of their energy and focus goes towards improving the soil here to ensure a healthy growing environment for their coffee shrubs. 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.
How we work
Coffee Production Process
Picking & Sorting
Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags.
Depulping, Fermenting & Washing
After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using African washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee.
After washing, the beans are soaked for about 12 hours in running clean water. Then the coffee gets dried slowly on raised beds covered with shade nets.