caramel
strawberry
milk chocolate
red currant
caballero family
marcala, 1500 masl
catuai
supernatural process
Don Fabio Caballero is a highly respected coffee producer in Honduras. Marysabel, Don Fabio’s daughter, and her husband, Moises, help to manage multiple coffee farms within the Marcala region. Coffee cherries from La Tina are carefully hand-sorted at 20 - 22º Brix, then shade dried in thick piles for 3 to 5 days with regular turning to manage fermentation. They are gradually thinned out during the day and covered at night for 6 to 12 days, before being spread in thin layers and moved frequently for 15 to 25 days until reaching a moisture content of 10–12%.
caramel
strawberry
milk chocolate
red currant
caballero family
marcala, 1500 masl
catuai
supernatural process
Don Fabio Caballero is a highly respected coffee producer in Honduras. Marysabel, Don Fabio’s daughter, and her husband, Moises, help to manage multiple coffee farms within the Marcala region. Coffee cherries from La Tina are carefully hand-sorted at 20 - 22º Brix, then shade dried in thick piles for 3 to 5 days with regular turning to manage fermentation. They are gradually thinned out during the day and covered at night for 6 to 12 days, before being spread in thin layers and moved frequently for 15 to 25 days until reaching a moisture content of 10–12%.
