18th December

Origin

Marysabel Caballero’s connection to coffee runs deep within her family’s history. She proudly represents the fourth generation of coffee producers, with the tradition dating back to 1907 when her great-grandfather, Don Felipe García, began cultivating coffee in Honduras. Don Felipe’s dedication led him to grow, process, and transport coffee beans on mules in leather sacks to El Salvador for export to Germany. In return for his coffee, he received essential goods such as cloth, tools, and fertilizers, which he distributed through a small store in Marcala.

Sadly, Felipe passed away prematurely, at the age of merely 44; his son, Marysabel’s grandfather, Arsaces Garcia, was a mere nine years old when this occurred. At the tender age of 14, he entered into marriage and assumed responsibility for the family farm. Sandra Isabel, Marysabel’s mother, is the eighth child of Arsaces. In 1975, Sandra and her spouse, Fabio Caballero, purchased farmland from Arsaces. This is where Marysabel’s own coffee journey began.

Moisés Herrera, hailing from Guatemala, initially worked for a coffee exporter. However, a fateful visit to Honduras in 1992 ignited his passion for coffee, particularly in the municipality of Chinacla, just beyond Marcala’s borders. Moisés and Marysabel married in 1996, embarking on their journey as coffee cultivators together. Their very first farm, La Maltide, marked the beginning of an extraordinary partnership rooted in coffee heritage and shared dreams.

Recipe:

Method: Hario Dripper V60
Grinding: 22 clicks on Comandante
Temperature: 92 °C
Coffee amount: 20 g
Brew Time: 2:40

0:00 – 50 g bloom
0:30 – up to 150 g
1:00 – up to 250 g
1:30 – up to 330 g