Every month we will bring you two brand new, truly exceptional coffees. Bringing together bright and vibrant coffees from producers that we work closely with, always in line with the changing seasons. This box is an opportunity for us to share our most exciting micro-lots, never repeating a coffee within a calendar year. We roast and ship these coffees at the beginning of each month so all new orders placed will be not be shipped immediately.
Box 020 will ship on Monday the 2nd of September. In this month's box we have two excellent coffees from one of the producers we work with the most closely, Caballero in Honduras. One of the coffees is a washed called Tina and one is an extended fermentation natural called Julia, both of them are Catuai.
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Tina #5
This is a micro lot of washed Catuai from Caballero, it is a fairly similar coffee to the Catuai that we buy in much greater volume each year but this one comes from a single farm. Caballero is actually quite a big estate that comprises 17 distinct smaller farms that come to a total of just over 200 hectares. The quality is incredibly consistent even in the larger lots that are blended from across the whole estate and from multiple days picking but it is always special to taste a micro lot like this as it gives a more zoomed in view. We picked this lot over a few others as we felt the acidity and clarity in the cup was pretty special. It has the kind brightness and a sweetness that we always love in Caballero coffees.
- Taste
- Herbal, Citrus, Stonefruit
- Origin
- Honduras
- Region
- Marcala
- Varietal
- Catuai
- Process
- Washed
- Altitude
- 1600 masl
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Julia #14
In recent years Marysabel and Moises’ son Ezri has been more and more involved in operations at Caballero, and in particular has been involved in processing. Ezri has worked closely with Moises on bringing in more experimental processes, largely influenced by seeing the way the specialty coffee industry was developing in the US (where he had been living). This coffee is sweet, full bodied, complex and delicious. Year on year we have been enjoying the experimental coffees coming from Caballero, it is clear that Moises, Ezri and their processing team are developing and refining their craft. Making more and more precise and complex coffees each season.
- Taste
- Anaerobic like, Plum, Nutty
- Origin
- Honduras
- Region
- Marcala
- Varietal
- Catuai
- Process
- Extended Fermentation Natural
- Altitude
- 1600 masl
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