Honduras Coffee Beans

This coffee comes from second-generation farmer Pedro Pastor in Curarén, Francisco Morazán - found 1350 - 1600 masl. in southern Honduras. Curarén is located within the Mesoamerican Dry Corridor, making growing coffee here challenging due to prolonged dry spells and increasing climate variability. Local farmers have adapted to these challenges with efforts to conserve water, protect soil and maintain productivity. Coffee is grown alongside native vegetation and shade trees, integrated amongst the coffee farms to increase biodiversity and the ecosystem's health.

A natural Honduran lot that leans into fruit-forward sweetness rather than the cleaner washed profile often associated with the origin. Honeycomb, papaya, and lemon notes give it brightness, florals, and a juicy finish.

At the helm of the Caballero Estate is Marysabel Caballero and her husband Moises Herrera. Marysabel is a third generation coffee farmer, who took on the family estate from her father, Don Fabio Caballero. Don Fabio had inherited this land from his father before him, who was a pioneer in coffee cultivation in Honduras. The estate is located in Marcala, South East Honduras - an area widely regarded as the best in the country for growing coffee due to its high altitudes and excellent soil quality. Caballero now spans almost 200 hectares amongst 100 hectares of forest, and is separated into 17 farms.

Marysabel Caballero and Moises Herrera have been repeatedly recognised and awarded for cultivating exceptional coffee in Honduras. Together, the husband and wife team run the 200-hectare Caballero Estate, which they have divided into 17 different coffee farms and a wet mill called Xinacla - the central mill where they receive, document and process all their coffee. The pair are wholly committed to sustainability and biodiversity across the farms, with a sharp focus on soil quality. They produce their own organic fertilisers, and intercrop coffee with shade plants and native fruit trees.