Caballero & Herrera - Honduras

Few names are as respected in Honduran specialty coffee as Marysabel Caballero and Moises Herrera. As second and third-generation coffee producers, they have spent decades refining their craft and are recognised internationally for producing some of the country's finest coffees. Their dedication to quality has earned multiple awards, including top finishes at both the Cup of Excellence and the SCAA Coffee of the Year competition.

Their story is deeply rooted in Marcala, a renowned coffee-growing region in southeastern Honduras. Marysabel's father, Don Fabio Caballero, was one of the region's pioneering coffee producers and entrusted much of the family land to Marysabel and Moises, who have since expanded the estate to almost 200 hectares spread across 17 individual farms.

Each farm possesses its own unique microclimate, elevation and growing conditions, yet all are located close to Xinacla, the family's central wet mill. Here, cherries are processed with meticulous attention to detail, with lots typically kept separate to preserve their individual identity. Smaller daily harvests are occasionally combined to create carefully curated Caballero lots that retain the same exceptional quality while allowing for slightly larger production volumes.

The farms are planted primarily with Catuaí, alongside varieties including Java, Pacamara and Gesha. Rich clay soils, varying elevations, abundant rainfall and carefully managed shade create ideal conditions for producing coffees with exceptional sweetness, complexity and balance.

Sustainability sits at the heart of everything they do. Farm management is meticulously documented, allowing for continual refinement of cultivation practices. Organic fertiliser made from coffee pulp, livestock manure and other natural materials enriches the soil, while bananas, avocados, citrus and native vegetation promote biodiversity, improve soil health and provide natural shade for both coffee trees and seasonal workers.

This coffee showcases everything that has made the Caballero family one of Honduras' most celebrated producers. Through meticulous cultivation and carefully controlled fermentation, it delivers remarkable depth and elegance while remaining true to its origin.

In the cup, expect a beautifully balanced profile with rich chocolate sweetness, fresh fig and layered fruit complexity, supported by a smooth body and a refined finish that reflects the precision and care behind every stage of production.

• Region: Marcala
• Country: Honduras
• Elevation: 1,400- 1,600 masl
• Variety: Catuai
• Process: Dried in Clean Parchment