Over twenty years, Marysabel Caballero and Moises Herrera have worked tirelessly in pursuit of the highest possible quality. With a number of farms in the region of La Paz, they continue to define what is possible in Honduran coffee. Grown at their La Tina estate, our washed Catuai lot is a showcase of sweetness and balance: an espresso with character and quality in abundance. Coffees from Marysabel and Moises are always memorable: they are nurtured on the plant and expertly processed to offer depth and sweetness that is a signature of the farm. This lot is richly flavoured with notes of dried apricot, caramel, vanilla, macadamia, and chocolate. The profile is well balanced with a smooth, pillowy mouthfeel. Marysabel and Moises have played a big part in contributing to the growing reputation of Honduran coffees. Everything they do is documented, and considerable resources are invested both in new equipment and planting of new coffee varieties. Marysabel's father Don Fabio operates coffee farms around Marcala. After many years of poor profits, he decided to hand out land to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms into the family business and together they have almost 200 hectares of coffee split across various fincas. The Caballeros are committed to the environmental sustainability of their farms. A lot of their focus goes towards improving the soil of their farms to ensure a healthy environment. They produce organic fertiliser made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertiliser to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees. Caballero coffees are processed at their Beneficio (wet mill) in Xinacla. This central mill where they deliver cherries from each farm and process the coffees. Local pickers are hired and trained to select only the ripest cherries. After de-pulping the coffees are dry-fermented for 12 hours, then washed in channels to remove any floating, undeveloped beans. All coffee is slowly dried on raised beds. This classic washed process has helped produce a sweet, clean coffee that will satisfy all palates.