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Marysabel Caballero and her husband Moises Herrera are third-generation coffee growers and continue the tradition of the Caballero family, that pioneered the coffee growing culture of the Marcala area in Honduras.
Over the last twenty years, they have been very successful thanks to their top quality coffee production and, as such, the Caballeros have contributed to the high-quality reputation of the best Honduran coffee. Today they manage more than 200 hectares of coffee, divided into 17 plantations, all able to produce lots of very high quality.
The batch roasted by Nero Scuro arrived in the laboratory under vacuum and was named “La Isabel” in memory of the mother of Marysabel. It was grown at 1600m above sea level in the estate called Finca El Puente. It consists of Catuai-only beans prepared with a fully washed process.
The cherries were harvested strictly by hand and selected by pickers trained to separate the perfect ones from those over- or under-ripe. Skin and pulp are removed from the cherries with a water depulper. The parchment is firstly fermented for 12 hours and then sent to washing channels where the less mature beans are separated by density. The remaining beans are then washed in clean water for a further 12 hours, and then processed with an approach more typical of Africa than South America: drying the beans on raised beds for a period between 11 and 20 days, and covering them during the hottest hours of the day and at night.
In the cup, this coffee is characterized by its particularly fruity aroma with notes of black grapes, plum, peach, dark chocolate. It feels creamy and dense, well structured and intense with lovely notes of sugar and molasses, medium and round body. It is available roasted for espresso or filter extractions.
|Chinacla - Marcala|
|Finca El Puente - Caballero family|
|Fully washed, dried on raised beds|
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
|Black grapes, plum, peach, dark chocolate|