Bravo to them! It's a wonderful example of diversification through cultivation, especially since we currently have their Catuai in stock, which offers a completely different tasting experience.

The question of how coffee producers can diversify their offerings to meet market demand is truly interesting. There are many different avenues, each with a different risk/reward ratio and requiring the acquisition of more in-depth expertise.

One solution is to master different processing techniques. This often requires the implementation of costly infrastructure. One can also choose to keep the same processing method but play with fermentation times and temperatures.

This is a surefire way to alter the aromatic profile and taste balance of the coffee. It's risky and can often yield results comparable to serving the same dish with more or less sauce, if the same cultivar is used.

Another method, which we particularly appreciate, is to diversify cultivars and varieties. This is a significant risk, as they must be sufficiently compatible with the terroir and current agronomic practices. And we only truly know if the risk has paid off about four years after planting.

Which brings us to this wonderful coffee from the Caballero family, seasoned producers from Honduras. The skillful processing and drying of this coffee are primarily aimed at showcasing the SL28 cultivar. It's interesting to note that we now have to look beyond Kenya to enjoy 100% SL lots.

This is a variety we at Tribute seek out whenever we find it. We've had it produced in Colombia, Uganda, and now Honduras. Each time, it has been a true delight.

This excellent quality coffee was dried in its intact parchment, slowly and carefully, until it reached a low moisture content.

It presents beautiful floral aromas, notes of green tea, caramel, dried berries, herbs, and a hint of chocolate. Its texture is elegant and silky, and its taste is balanced, delicate, and lively.

I hope you enjoy it!

Paul Arnephy

Producers: Marysabel Caballero & Moises Herrera

Farms: Several of their family farms located near their wet mill, called Xinacla

Region: Marcala, Honduras

Species: Arabica

Cultivar: SL28

Process: Washed

Drying: Raised beds

Altitude: 1,400 - 1,600m

Harvest type: Manual

Importer: Nordic Approach

Green coffee moisture content at purchase: 9.4%

FOB USD: $14.33

Marysabel Caballero and her husband, Moises Herrera, are second and third-generation coffee producers, respectively. They have been recognized several times for their commitment to developing quality coffee in Honduras. We have known the family since the mid-2000s, and Nordic Approach started sourcing coffee from them in 2012.

Marysabel’s father, Don Fabio Caballero, inherited vast tracts of land in and around Marcala from his own father, who was one of the pioneers of coffee growing in Honduras. Marcala is located in the southeast of Honduras.

After many years of low earnings, he decided to transfer his land to his children, specifically his daughter Marysabel and her husband. Moises also incorporated his own farms into the family business, and together they own close to 200 hectares of cultivated land, spread across 17 different farms.

All their farms are located in the immediate vicinity of their “beneficio” (wet mill), Xinacla. This is a central mill where they deliver their cherries and where the coffee is processed. They generally keep the production of each farm separate, except when the volume harvested on a given day is too low. In that case, they combine the harvests from different farms. We call these blends "Caballero" without assigning them an additional name in our catalogue. The quality can easily compete with that of coffees from a single block or a single farm, but these coffees are blended to create slightly larger lots.

Their farms have clay soil, and their main variety is Catuai. They also grow other varieties such as Java, Pacamara, and Geishas. The areas where the farms are located are generally humid and windy. Some farms are shaded, others are not. The terrain is a mix of flat plateaus and slopes, with moderate to steep inclines.

Everything they do on their farms is documented. They dedicate a lot of time and resources to acquiring new equipment and planting new varieties, which ultimately allows them to improve the quality of their coffee.

Marysabel and Moises have always focused on quality, which earned them 3rd place in the annual SCAA "Coffee Of The Year" competition in 2010. They have also distinguished themselves at the Cup of Excellence for several years, being among the few producers in their region to participate.

The Caballeros are fully committed to making their farms environmentally sustainable. On their farms, they focus on improving soil quality to ensure a healthy growing environment for their coffee plants.

They produce organic fertilizer from cow and chicken manure, mixed with coffee cherry pulp and other organic materials. This fertilizer is used in addition to mineral fertilizers, ensuring that the coffee plants receive all the nutrients they need. Oranges, avocados, flowers, bananas, and other fruits are also grown on the farms, mainly for the consumption of cherry pickers. The biodiversity present on the farms also ensures better growing conditions and shade for the coffee plants.

Filter Coffee
Ratio 1:16
15g ground coffee
240g water (between 92-99°c depending on brewing device)

The brewing device is not very important, we use the porcelain Orea for its fast flow rate and design.

The most important thing is to grind fresh coffee and use low mineral water.