Marysabel Caballero is a third generation coffee farmer, who took on the family estate from her father before her. The Caballero Estate, which she runs alongside her husband Moises, now occupies almost 200 hectares in Marcala, South East Honduras, and is separated into 17 different farms. This area is widely regarded as the best in the country for growing coffee, with higher altitudes and better soil quality. The heart of the estate is their central wet mill (Xinacla), where all of their coffee is meticulously delivered, documented and processed. Natural processing presents a challenge in this region, mainly due to the high humidity levels. Ripe cherries are spread thinly across covered raised beds, and the drying process can take up to 40 days, with cherries being layered more densely as the moisture content drops. The duo’s expertise in processing techniques offers a truly exciting range of flavour profiles, and Caballero coffees are well known for their balance, clarity and fruit-forward notes.