Confite is a new cup category from Caballero: using extended fermentation to create coffees that are sweet and almost candy-like. This coffee stood out for its intense fruit flavours and candy-like sweetness: expect notes of pineapple, banana, grape, and dulce de leche. The profile offers high sweetness and balanced acidity.

Marysabels father Don Fabio operates coffee farms around Marcala. After many years of poor profits, he decided to hand out land 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 split across various fincas.

Four years ago, Caballero began producing Naturals with dedication on improving the process (beans are dried with cherry). In Honduras 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.

Moises began producing Naturals 3 or so years ago, initially only starting with 30 bags. Drying Natural coffees is very difficult in Honduras because of the humid climate and the rain experienced during the drying period. Moises has perfected the process over the years. They are picking ripe cherry and drying on covered raised beds. Initially the layer of cherry must be thin and as the coffee dries you can increase the thickness of the drying cherry. Cherry can take 20-40 days to dry depending on the temperatures.