Caballero Catuaí

kr 169

"As Moises, the farmer, would say "this is a sweet and uncomplicated coffee that I can drink a lot of cups of every day". Expect notes of chocolate, dried fruits and figs from this Catuaí coffee produced by the Caballero family in Honduras.

Additional information

Weight 0.357 kg
Dimensions 15 × 7.5 × 23 cm
Roast Profile

Producer

Country

Honduras

Region

Chinacla, La Paz

Cultivar

Process

Washed

Harvest

Flavour Notes

Quantity
kr 169

“As Moises, the farmer, would say “this is a sweet and uncomplicated coffee that I can drink a lot of cups of every day.”

ABOUT THE CATUAI CULTIVAR

Catuaí is a Brazilian cultivar that used to be the one of the most common cultivars planted in Honduras before leaf rust (fungus) started attacking the trees and farmers replaced their Catuaí with resistant hybrids. It is known for its sweet and chocolaty flavours and Caballero’s Catuaí is a great example of this style. The majority of their farms are still planted with Catuaí because like Moises would say “it is a sweet and uncomplicated coffee that I can drink a lot of cups of every day.”

CABALLERO PRODUCTION PROCESS
Picking and 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.

Depupling, fermenting & washing

The coffee cherries are de-pulped in the afternoon and the mucilage is partially removed from the parchment coffee with the use of a mechanical mucilage remover. Then the parchment coffee is fermented over night before the remaining mucilage is washed off with clean water in a washing channel which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing the excess water is removed from the parchment coffee with the help of a centrifuge. Then the coffee is ready for drying.

Drying

The coffees we buy from Marysabel and Moises are all dried slowly on raised beds covered with shade nets. These beds are set up by their house in Marcala where the climate is drier than at the wet mill which is located higher up in the mountains. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and packed in vacuum packs and shipped to Norway.

DO YOU SHIP INTERNATIONALLY?

Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to custom challenges, we are not currently able to ship to Russia and China.

Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal  Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.

HOW MUCH DOES SHIPPING COST?

The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.

Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Klimanøytral parcel” with tracking.

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.

WHEN WILL I RECEIVE MY COFFEE?

Below you will find the estimated shipping times for the two shipping services we offer.

Norwegian Post (Posten)

Norway: 2 – 5 days
Sweden & Denmark: 3 – 9 days
Europe: 3 – 10 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

DHL (Tracking provided)

Europe: 2 – 3 days
Rest of world: 3 – 4 days

Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.

For more information, please see our FAQ page. If you still have any question, please send an email to hello@timwendelboe.no.

Caballeros Coffee Farmers

Meet the Caballeros

Marysabel Caballero is 3rd generation coffee farmer and together with her husband Moises Herrera they now own over 150 hectares of land planted with coffee near the town Marcala, Honduras. Marysabel’s father don Fabio Caballero is by many regarded as one of the pioneers among high quality coffee producers in Honduras. Together the family run a big wet mill where all of their coffees are processed and dried.

Both Fabio, Moises and Marysabel have consistently been producing some of the best coffees Honduras has to offer. For over a decade they have been winning many top places in the Honduras Cup of Excellence. In 2016 and 2018 they managed to win 1st place with their Geisha coffees, but their first recognition was in the first Cup of Excellence competition in Honduras in 2004 when they won 2nd to 5th place with their Catuaí coffees.

Transparency

We buy coffee directly from Marysabel Caballero and Moises Herrera, the farmers. They mill and pack their own coffee. Boncafe, the exporter, provides logistical service and the coffee is imported by ourselves directly to Norway. We have been buying coffee from the Caballeros every year since 2009 and we will continue to do so in future years.

Coffee berries

See the farm on Google Maps

Coffee brewing guide

Brew Guides

Browse our brewing guides to learn how to make great tasting coffee at home. No matter if you're making french press, filter coffee, iced coffee or espresso - we'll help you get the most out of your coffee.

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