Honduras Caballero Julia #14

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.