Over the past two decades, Marysabel Caballero and Moises Herrera have become synonymous with the rise of Honduran specialty coffee. Through relentless dedication, sustainable practices, and a pursuit of quality, they have transformed the reputation of coffee from the region - earning multiple Cup of Excellence awards along the way.
Their farm group, known collectively as Caballero, encompasses nearly 200 hectares of coffee spread across various fincas around Marcala, a region known for its high-altitude terroir. What began as a family enterprise - initiated by Marysabel’s father Don Fabio - has grown into a beacon of innovation and sustainability. Moises, who brought his own farms into the family business, has helped lead efforts to experiment with new varietals, advanced processing, and data-driven agriculture.
At the heart of their philosophy is a deep commitment to environmental stewardship. Caballero produces its own organic fertilizer, combining coffee pulp with cow and chicken manure to enrich soil health. The farms are also planted with oranges, bananas, avocados, and flowers, which not only feed the pickers but foster biodiversity and provide natural shade.
This particular washed lot, selected by The Barn, is a testament to their skill - offering a cup that’s sweet and smooth, with notes of apricot, chocolate, nougat, and vanilla. It reflects the Caballeros’ unwavering focus on quality and sustainability, and their leading role in Honduras’ coffee renaissance.
