Apple Pie, Creamy Macadamia, Honeysuckle, Stone Fruits
This great Catuai variety grows at 1600 mt above sea level, in Marcala and Chincla villages, in the south part of Honduras, not so far from the borders with El Salvador.
The natural process is not very easy in this part of Honduras because of the humid climate and the rain experienced during the drying period. It’s a real challenge for Caballero farm but Moises studied an effective method of natural drying it can take 20-40days, depending on the temperatures.
ABOUT THE PRODUCER:
Marysabel Caballero and her husband Moises Herrera own more than 200 hectares of cultivated land. They’re 2nd and 3rd generations of coffee farmers respectively and they led the family business on better times after many years of poor profits.
They have since been extremely successful in producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting new coffee varieties in order to improve the quality of the coffee.
The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs.