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Tastes like Blueberry Yogurt, Juniper Berry, Rosemary, Acai
Origin
Honduras
Region
Marcala
Altitude
1600 masl
Producer
Las Lomas - Caballero
Variety
Catuai
Process
Natural
Marysabel Caballero
Marysabel Caballero and Moises Herrera are second- and third-generation coffee producers based in Marcala, Honduras. Their shared story begins in the 1990s when Moises, originally from Guatemala, saw the potential of the Chinacla area for high-quality coffee. Together, they began managing and expanding a network of farms inherited from Marysabel’s father, Don Fabio Caballero, who himself was part of a long family tradition of coffee farming in the region. Over time, they built a reputation for precision and quality, earning recognition in the SCAA Coffee of the Year and multiple Cup of Excellence competitions. We started sourcing their coffees in 2021 via Nordic Approach, drawn by their consistent quality and long-term commitment to improvement and experimentation.
Las Lomas
Las Lomas is one of seventeen farms managed by Marysabel and Moises, sitting at 1600 metres above sea level in the Chinacla area near Marcala. Their farms span nearly 200 hectares and grow a mix of varieties including Catuai, Java, Pacamara and Geisha. The region’s climate is cool and wet, with moderate to steep inclines and a mix of shaded and open plots—ideal for slow, even cherry ripening. Their soils are clay-rich, and they follow detailed cultivation records to guide quality improvements. Processing takes place at their central wet mill, where they produce washed and natural lots with great care. Alongside coffee, the farms host a range of fruit trees and flowers, supporting biodiversity and providing food for seasonal pickers. Sustainability is a priority: they produce their own organic compost from coffee pulp and animal waste, and invest in infrastructure that improves efficiency while reducing environmental impact.
V60 recipe
Ratio : 15g coffee for 210g water (1:14)
Water : soft water (50-100ppm) at 90° C
Extraction time: 2:20 minutes
Espresso recipe
Ratio : 18g in for 36g out (1:2)
Water : soft water (100-150ppm) at 93,7° C
Extraction time: 33 seconds