At the helm of the 200 hectare Caballero estate are Marysabel Caballero and her husband Moises Herrera. Moises is primarily responsible for the processing and milling of the coffees, taking the fresh cherries right through to the exportable green coffee leaving their dry mill. Historically, he has been reluctant to push fermentation in the processing, believing that the quality of the coffee is at its peak when picked, and that their job is to preserve that rather than adding anything to it. This humble ethos runs somewhat counter to the experimentations of some modern coffee processing.
In recent years, Marysabel and Moises’ son Ezri has become increasingly involved at Caballero. Ezri has worked closely with Moises to bring in experimental fermentation methods to compliment their coffees. In many ways, this is what makes their more processed lots so interesting; creating something new whilst still championing the inherent flavours of the coffee. Year on year, we have been enjoying Caballero’s more fermented lots and it is clear to us that they have developed and refined their craft, resulting in precise and complex coffees. This coffee is sweet, full bodied and completely delicious.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
