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Raspberry. Lychee.

Regular price 15.50 €
Regular price Sale price 15.50 €
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Origin: La Paz, Honduras
Roast: Filter
Producer: Marysabel Caballero & Moises Herrera
Altitude: 1600 meters
Varietal: Catuai
Process: Natural 

Located in the precious Marcala region of Honduras that Marysabel Caballero and her husband Moises Herrera put on the coffee map by over 20 years of relentless work. Fast forward, and many Cup of Excellence wins later, they now produce coffee on more than 200 hectares, split into different farms to bring out different cup profiles, varieties and processing forms. Leading coffee roasters and World Champions are not only attracted by their passion, but their willingness to adapt.

The Cup

This coffee stood out for its incredible body and structure. Flavours are dominated by fruity notes, hence the name: Tropical flavours of pineapple and lychee mingle with vibrant berry notes of strawberry and raspberry. Throughout the mid palate we have vanilla and dark chocolate, with a rich finish.

About The Farm

Marysabels father Don Fabio inherited coffee farms in and around Marcala. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms into the family business and together they have almost 200 hectares of coffee separated into several different farms.

Four years ago, Moises Herrera began producing Naturals with dedication on improving the process. In Marcala drying Natural coffees can be challenging. The climate is very humid and it can rain during the drying period. This results in a drying period that can take from 20 up to 40 days, depending on temperatures.

Marysabel and Moises have played a big part in improving not only coffee quality but also contributing to the growing reputation of Honduran coffees. They are very committed to constant innovation. Everything they do at the farms is documented, and considerable time and resources are invested both in new equipment and planting of new coffee varieties to further improve the quality.

The Process

The Caballeros are committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.

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