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22. Caballero #1 – Honduras Espresso

White Peach, Verbena, Milk Chocolate
Cultivation

Grown with love by great farmers. 100% arabica coffee, picked when it's ripe, processed with care, and fairly traded.

Packaging

The tins in our advent calendar hold 50g of coffee and are free from mixed materials, making them 100% recyclable.

Brewing
Take your tried-and-tested recipe as a starting point for this roast, or get help from our brew guides.

Scoring Card

Die Kaffeekirsche kann bis zu 1.200 verschiedene natürliche Geschmacksnoten ausbilden. Je nach Standort und Varietät.

Lerne mit der Scoring Card, den Geschmack im Kaffee zu verstehen. Stufe deinen Kaffee ein, indem du deine Scoring Card ausfüllst.

Bloody Good Advent

– 8th Edition

Caballeros Honduras Farmers

Key info

White Peach, Verbena, Milk Chocolate

Sweetness: 4/5 Butterscotch
Acidity: 2/5 Malic
Body:
4/5 Creamy
Finish: 5/5 Complex

Variety: Catuaí
Processing: Washed
Harvest year: 2021/22
Drying time:


Suggested brew recipe:
1:2.5 (eg 19g coffee to 47.5g water) in 30-35 seconds

About this coffee

The Caballero #1 brings together a rich, butterscotch sweetness, an apple-like malic acidity, and a creamy finish. It's a juicy, moorish coffee that shows the excellence of its cultivation through the transparent washed processing.

Map Honduras

The farm | Caballero

Named after Marysabel Caballero, this wonderful coffee was produced by her and her husband Moises Herrera. The family has a medium sized farm in Marcala in the south east of Honduras. It's located near the Beneficio Xinacla, a central milling station that many farms deliver to.

Marysabel and Moises's farm has seen great success over the last few years, producing high quality coffee with an emphasis on sustainability. They've done heaps for the reputation of Honduran coffee on the international market.


Relationship:
New partner
Producer:
Marysabel Caballero & Moises Herrera
Type of farm:
Family-run farm

Region, Country: Chinacla, La Paz, Honduras
Altitude:
1650 masl
Soil type: Acetic Soils
Fertilisation method: organic
Shade type: im Schatten gewachsen
Processing location:
Beneficio Xinacla
Number of varieties: Various
Harvest season:
Nov-April



About the farm

Named after Marysabel Caballero, this wonderful coffee was produced by her and her husband Moises Herrera. The family has a medium sized farm in Marcala in the south east of Honduras. It's located near the Beneficio Xinacla, a central milling station that many farms deliver to.

Marysabel and Moises's farm has seen great success over the last few years, producing high quality coffee with an emphasis on sustainability. They've done heaps for the reputation of Honduran coffee on the international market.

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Sustainably grown

Carefully grown and processed by our partners.

Worldwide shipping

Safe and reliable with DHL. Direct to your door.

Recyclable packaging

There are no mixed materials in our bags, making them easy to recycle.

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  • Directly & Fairly Traded

    We attach great importance to our long-term relationships, keeping farmers on equal terms.