Marysabel Caballero and Moises Herrera

Meet the farmers: Finca El Puente – Marysabel Caballero & Moises Herrera

Coffee is in Marysabel Caballero’s blood. Her mother came from a family of coffee growers, and Marysabel herself was just a child when her parents left their jobs in the city and returned to growing coffee. She remembers fondly life on the farm, loving helping her parents and spending time with her family.

In 1996, Marysabel married Moises Herrera. Together they still run their dry mill in Chinacla and about 150 hectares of coffee farms. The day Marysabel and Moises met, he already knew he was going to marry her. Marysabel brings a lot of knowledge to the job, gained over time from her family’s experience, and Moises is the innovator who is always deepening his curiosity in processes and thinking about how they can be improved. Marysabel herself often explains, “I am the tradition and Moises is the passion.”

Moises came from Guatemala to work as an accountant for a Guatemalan exporter in Honduras. He bought a property and planted coffee there mainly for investment purposes. His plan is to sell the farms and return to Guatemala when his contract expires. In the meantime, he spends a lot of time in the lab, where he focuses on the many aspects of coffee and analyzes their flavors and other highlights.

“If you don’t love coffee, you cannot produce great coffee.” – Marysabel Caballero

Marysabel and Moises have earned their reputation as producers of high-quality coffee and have contributed to Honduras’ growing reputation as a producer of specialty products. Everything they do on their farms is documented, and they invest significant time and resources in both new equipment and planting new coffee varieties to improve the quality of the coffee. One of their most significant innovations has been the experiment with several different types of shade for drying their micro-plots (they finally settled on blue plastic because the sky is blue too). They believe that drying the coffee is one of the most important stages. For their larger batches, they dry the freshly washed coffee on terraces for 6 hours before transferring it to Guardiolas (horizontal dryers) for about 80 hours.

“There is no luck in specialty coffee, only hard work” – Marysabel Caballero

Although they achieved remarkable success in the Cup Of Excellence early on, the two cannot say that everything has always gone smoothly. In 2013 they were hit by a devastating attack of leaf rust (known as swarm in Spanish), the impact of which was felt years later. In 2015 they took the last place in the Cup Of Excellence, which was a turning point for Marysabel. It was then that innovation played a significant role and helped them get back on their feet. “The first thing you have to change is your mind,” she says. In 2016, she returned to the competition and not only won first place, but also the highest price per kilogram ever paid for Honduran coffee at auction.

The Farm

The Chinacla region, where their farm is located, looks very different from most coffee cultivation farms. The interesting mix of coniferous and deciduous trees creates a unique landscape that can be reminiscent of the Pacific Northwest.

The Caballeros are extremely committed to the environmental sustainability of their farms. This is a way for Marysabel to honor the indigenous people of Chinacla and their land. Much of their energy and attention is focused on improving the soil to provide a healthy environment for growing coffee bushes. On their farms, they produce organic fertilizer mixed with coffee cherry pulp and other organic materials. This fertilizer is used in addition to some artificial fertilizers to ensure that the coffee plants get the nutrients they need. The soil is analyzed every year to make sure that it nourishes the coffee plants properly. All the water used for processing is filtered before being returned to nature.

Marysabel and Moises stand out as top producers with a real focus on giving back to the local community. It is this attention to detail and commitment to hard work that sets them apart as specialty coffee producers.

About the coffee

The coffee at Finca El Puente is produced entirely from trees of the respected Catuai variety. The love and passion for coffee is the essence of what you will find in a cup of Dabov Coffee Beans Honduras Finca El Puente. Our goal is to showcase the dedication of Marysabel and Moises and highlight the idea behind this coffee. Indulge yourself with the aromatic notes of milk chocolate and cocoa nibs that can be found in a cup of Coffee Beans Honduras Finca El Puente.

Coffee Beans Honduras Finca El PuenteCoffee with a chocolate flavor
AltitudeProcessVariety
1100mWashedCatuai

WITH NOTES OF
MILK CHOCOLATE | COCOA NIBS

A really sweet combination of milk chocolate and cocoa nibs that you will fall in love with.

And if you love fruity notes combined with the sweetness of chocolate, the perfect coffee for you is Dabov Coffee Beans Honduras Java Marysel & Moises Washed with a hint of vanilla, nougat and creme brulee.


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