This microlot is a washed Catuai from a single farm on Caballero, a 200 hectare estate comprising of 17 different farms owned and operated by Marysabel Caballero and her husband Moises. The land has been in her family for 3 generations, and their coffees are consistently excellent. Caballero was one of the first estates that really launched Honduras onto the international stage of speciality coffee - their obsession with quality and attention to detail has lead them to become industry leaders.
Within the estate is a large ‘beneficio’, or wet mill, called Xinacla. Significant work goes into keeping each lot separate at Xinacla and everything is meticulously documented. This is a hallmark of a high quality farm, giving us as roasters an amazingly secure supply chain; we know exactly when and where each coffee was picked and processed. Working closely with Marysabel, Moises and increasingly their son Ezri, allows us to reserve volume lots ahead of time (seasonally we use large blended lots as our house Unit 14 coffee), alongside presenting the opportunity to cup smaller lots such as this one.
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.
