El Roble

El Roble



Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee and other vegetables and fruits, together with Marysabel’s father Fabio Caballero. They are 2nd and 3nd generation coffee farmers and Fabio has been rewarded many times for his commitment to development of coffee quality in Honduras.

Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. 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 in to the family business and together they have almost 200 hectares of coffee separated into 17 different lots, each one with a different name.

They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do in the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee cultivars to improve the quality of the coffee.

The Caballeros are extremely 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 requiered nutrients. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly reserved as food for the workers and for creating biodiversity on the lands, ensuring good growing conditions and shade for the coffee trees.

Fabio, Marysabel and Moises have always been focused on quality, and finally getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.

Brown sugar sweetness, cocoa nibs, raisin and plums, herbal, floral. Balanced, solid and very sweet. Red berries and delicate milky texture
19,0 gr. 40 gr. 26 sec 96 ºC
Marysabel Caballero (right) and her huband Moises Herrera (left).
Marysabel Caballero (right) and her huband Moises Herrera (left).
Coffee cherries and trees. Only the red ones are going to be picked. Coffee cherries and trees. Only the red ones are going to be picked. Coffee cherries and trees. Only the red ones are going to be picked.
Coffee cherries and trees. Only the red ones are going to be picked. If a worker picks a greenish or bad one by mistake, the cherry ends up in a different bag, will be processed and sold in a separated lot.
The three red blocks are the de-pulpers. At the front of the worker is a rotative drum used to separate the underripes beans from the good ones.
The three red blocks are the de-pulpers. At the front of the worker is a rotative drum used to separate the underripes beans from the good ones.
Demucilager from Panagos Hermanos
This vertical part of the machine is called the demucilager. The coffee is pushed from the bottom to the top through an infinite screw. The mucilage is mecanically removed using friction. The output is adjustable in size to remove more or less mucilage by increasing the pressure and therefore the friction inside.
Fermentation tanks Fermentation tanks
Fermentation tanks covered in tiles making the cleaning task easier than ones made in cement. This is where the last bits of mucilage are dry fermented.
Washing channels Washing channels Washing channels
Workers washing and sorting the coffee in channels, also covered in tiles.
Coffees are first sent to large patios for a couple of hours, being quickly pre-dried to stop as many reactions as possible.
Raised beds Raised beds Raised beds
At the top are some raised beds covered by shade nets, and at the bottom a drying house.
  • LOCATION : Marcala municipality, La Paz department, Honduras
  • FARM : Finca El Puente
  • LOT : El Roble # 15
  • ALTITUDE : 1600 masl
  • HARVEST : March 2017
  • PICKING : Local pickers are hired and trained to only select the ripest cherries. All pickers are equipped with 2 bags while picking: one bag for ripe cherries, and another bag to put the overripe, damaged and under-ripe coffee cherries. Coffee is collected every afternoon and weighed, and all pickers get paid by the weight of the cherries they have picked.
  • PROCESS : To process the cherries, they are using multiple Eco-Pulpers from Penagos Hermanos. They first de-pulp the cherries then most, but not all of the mucilage is mechanically removed through an ascending demucilager designed by this company. The parchment is then naturally dry-fermented (as opposite of soaked, which is fermented under-water) for 12 to 14 hours. After this the coffee is washed, sorted and graded in washing channels, a technique usually used in Africa but still very well accomplished at Finca El Puente. Finally the coffee is soaked under water for a couple of hours.
  • DRYING : Quickly dried on patios for 6 to 8 hours in the sun, then placed on raised beds for 14 days. The coffees are piled up and covered when its hard sun during mid day, when it rains and at night.
  • CULTIVAR : Catuai
  • SOIL : Clay-like
  • AVERAGE GREEN BEAN : 153 mg - 234 µL
  • DENSITY GREEN - ROASTED : 655.0 g/L - 375.0 g/L

More from this collection