Honduras Caballero Bomba de Fruta

From: 9,25

Through the years we have cupped many coffees of Honduras origin, in which we normally favored the coffees from its surrounding countries. This time the tables have turned and we are happy to offer our first Honduras lot! Although the taste is quite heavily influenced by the natural fermentation process, it really shows that Marysabel and Moises have a lifetime of experience in coffee producing. We hope you share our excitement to try this thick cup of red grapes, raspberry candy and mulberries, drenched in date syrup.



  • Origin: Honduras
  • Region: Marcala
  • Town: Chinacla
  • Farm: Caballero
  • Farmer: Marysabel Caballero and Moises Herrera
  • Crop: 2021
  • Altitude: 1600m
  • Variety: Catuai
  • Processing: Natural

A note from our supplier, Nordic Approach:

We have recently developed a taste for fruit-loaded profiles so we have decided to include natural and cherry fermented coffees from as many different producing countries as possible. Of course, it remains essential that these coffees are well processed and highlight the bean’s great attributes. We have been working with our partners to produce more of these kinds of coffees, sharing our protocols for drying whole cherry and fermenting cherry in order to produce coffees with great fruit plus great clarity. We have loved finding distinctive and well processed coffees where the processing is able to bring forward the more fruit driven characteristics of the coffee. This coffee is no exception.

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since mid 2000, and Nordic started buying coffee from them in 2012. Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.

They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee. The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.

Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.

The main cultivar is Catuai. They also have other cultivars like Java and Pacamara as well as Geishas. Local pickers are hired and trained to only select the ripest cherries. All pickers are equipped with 2 bags while picking: one bag for ripe cherries, and another bag to put the overripe, damaged and under-ripe coffee cherries. Coffee is collected every afternoon and weighed, and all pickers get paid by the weight of the cherries they have picked. After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water. Moises began producing Naturals 3 or so years ago, initially only starting with 30 bags. Drying Natural coffees is very difficult in Marcala because of the humid climate and the rain experienced during the drying period. Moises has worked hard over the years to perfect the process, and in doing so has also showed Fabio, his father-in-law, the same techniques. Where they are processing the coffees as Naturals, they are picking ripe cherry and drying on covered raised beds. Initially the layer of cherry must be thin and as the coffee dries you can increase the thickness of the drying cherry. Cherry can take 20-40 days to dry depending on the temperatures. The coffee is dried on patio, raised beds in the sun or shade for 11 – 20 days. The coffees are piled up and covered when its hard sun during mid day, when it rains and at night. There is a clay like soil, it is generally wet and windy conditions. Some farms have shade, and some not. It is a mix of flat plateaus and hillsides with moderate to steep incline.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method


Taste Notes

Candied raspberry, Date syrup, Mulberry, Red grape


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans