Moises Herrera and Marysabel Caballero are no strangers to coffee. Marysabel is a fourth generation coffee producer originally from Marcala and Moises, who is originally from Guatemala, has been growing coffee for decades. Besides being great coffee producers, they are wonderful people. Farm workers, family members and friends are all attracted to Marysabel’s smile and positive personality. One of Sebastian’s favourite things to do when he visits them is to walk around the town of Marcala with Marysabel; nearly everyone she walks by stops to give her a hug and speak to her. This is our fourth year working with them; we are thankful for their coffee and the friendship we’ve forged.
Marcala is quite different than other coffee growing regions. It is quite dry, rocky, and full of pine trees. Moises is a real student of coffee – he is presently experimenting with over 25 varieties, with the hopes of planting some of them in larger quantities. This past year, in addition to the lots of Catuaí and Java he handpicked, Sebastian was also able to secure this small lot of Geisha. The Geisha is so good that these two wonderful people were rewarded for their hard work in 2016: they were awarded first place in the Honduras Cup of Excellence!!
One of the most interesting experiments that Moises is undertaking is to grow coffee under a green house. He currently has a half hectare green house where he has planted a number of varieties. They are thriving in the cozy environment. He is planning on expanding this operation and producing small quantities of coffee to evaluate, compare, and learn. During his visits, Sebastian enjoys lengthy quality-driven conversations with the open and adventurous Moises.
Over the past three years, Moises and Marysabel completely altered their raised bed drying and have introduced shade. This new drying method, combined with strong existing practices at the farm, have resulted in a super sweet and balanced coffee, packed with attributes that make it a wonderful filter or espresso.
Moises and Marysabel show great interest in the environmental sustainability of their farms. Marysabel’s dad, Don Fabio, also owns a cattle farm at their house. They collect the cow manure and mix it with pulp from the coffee cherries to create organic fertilizer. This care and attention are the right ingredients for creating a healthy and sustainable environment for the coffee trees.
PRODUCER: Moises & Marysabel Caballero
DRYING: Shaded raised beds
PROCESSING: Washed by fermentation
HARVEST: March, 2016
STORAGE: Green coffee frozen to preserve freshness