Marysabel Caballero was born into a family where coffee was always a part of their everyday life.
In 1910, her great-grandfather, Felipe Garcia, began exporting coffee to Germany in exchange for groceries.
The farm was then passed down to her grandfather, then her mother, and is now in the hands of her and her husband, Moises Herrera.
Moises’ first step in the coffee industry was made in 1986, when he started to work in Guatemala as a coffee exporter, followed by a transfer to Marcala, Honduras, where he met and married Marysabel, and from there their farm project began in 1996.

Ever since, they have been working hard producing high quality coffee, winning several first place awards at Honduran COE and becoming a wonderful role model for all Honduran producers with their dedication, innovation, and passion for coffee.

Once harvested, the cherries go through a vertical pulping machine and are dry fermented in concrete tanks for 12-16 hours.
The coffee is then washed and excess water is removed in a centrifuge before proceeding to the drying process.
Larger lots are “pre-dried” on a patio for 3-5 hours and then placed in the Guardiola (mechanical drying) for 70-80 hours.
Micro lots, however, are rinsed and then placed on an African bed to dry for 11-15 days.

We recommend brewing this coffee with a cone-shaped dripper. Grind coarse and brew with 1:16-17 ratio, a slightly “longer” ratio, to capture its delicate flavors.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!