This coffee is a yearly anticipation, a quintessential offering from Central America. For the eighth consecutive year, we have purchased from this esteemed farm owned by Marysabel and Moises, a dynamic husband-wife duo renowned for producing exceptional coffees in Honduras. Moisés and Marysabel’s operation in the renowned growing region of Marcala comprises 35 distinct farms, one of which, Finca el Puente, was the origin of our initial purchase. Initially, our business commenced with microlots, but our partnership has flourished over time. Stumptown now sources coffee from El Puente for all tiers of our operations, utilising it in cold brew, blends, and our single-origin lineup.
As a fourth-generation coffee farmer, Marysabel Caballero’s connection to coffee is deeply intertwined with her family’s history. Coffee cultivation in Marysabel’s family spans back to 1907, when her great-grandfather commenced coffee cultivation in Honduras. According to family lore, Don Felipe GarcÃa cultivated and processed coffee in Marcala, subsequently transporting it by mule in leather sacks to a port in El Salvador for export to Germany. He received payment for his coffee in cloth, tools, and fertilisers, which he subsequently sold in a small store in Marcala.
Moisés Herrera’s coffee journey commenced in Guatemala, where he served as an employee of a Guatemalan coffee exporter. During a work trip to Honduras in 1992, Moisés visited an area within the municipality of Chinacla, situated just outside Marcala, which he identified as possessing the optimal altitude and conditions for producing high-quality coffee. Moisés and Marysabel married in 1996, and together they embarked on the cultivation of coffee on their inaugural farm, La Maltide.
Moisés and Marysabel are committed to enhancing the quality of their coffee and optimising their operational efficiency while simultaneously preserving their natural environment. In 2020, they strategically relocated their processing facilities with the primary objective of minimising water consumption. The newly implemented design now predominantly relies on gravity to facilitate the movement of coffee. Furthermore, Moisés and Marysabel demonstrate a profound commitment to community engagement. Annually, they generously contribute to the renovation of one of their workers’ residences in Marcala.
The beauty of fresh crop is reflected in the vibrancy of the flavours coming through. The front notes encompass yellow stonefruits and dried fruits like golden raisins while the finish has rich flavours reminiscent of pecans. The espresso has a milky mouthfeel and sweet chocolate that comes along nicely with every sip.Â
