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The new harvest coffee from Marisabel and Moises has arrived

We are honored and privileged to be one of the few coffee roasters that Marisabel and Moises partner with. In every cup of coffee you taste, you will find the love and passion they put into their work with tireless effort and dedication.

Once again, we can enjoy the wonderful taste of two specialty coffees: Honduras Finca el Puente – Coffee with chocolate notes, grown at 1550 meters above sea level. Therefore, it is classified as Strictly High Grown coffee. This in itself is a testament to its quality. In a cup of Honduras Finca el Puente, you will taste notes of milk chocolate, nuts, a velvety and full body, and a sweet aftertaste. And if you are a fan of fruity notes of raspberry and pear, combined with the sweetness of caramel, the perfect coffee for you is Honduras Caballero. This coffee is of the “Catuai” variety, which is highly valued in the specialty coffee industry for its resistance to diseases and pests. The “Catuai” beans typically produce coffee with a pleasant balance of acidity and sweetness – a combination that will delight your taste buds all day long.


If you have been with us long enough, you have surely heard of Marisabel Caballero and Moises Herrera – the owners of Finca El Puente in Honduras, who uphold sustainable practices in specialty coffee cultivation.

Marisabel comes from a family that has been growing coffee for generations. Her mother is from a family of coffee producers, and Marisabel herself was just a child when her parents left their city jobs to return to coffee farming. She values the traditions and knowledge she has gained from her family, but as she shares, they always cared for the coffee only up to the picking of the cherries. Moises, originally from Guatemala, ended up in Honduras working for a company involved in coffee export. He is very passionate about coffee and constantly explores its flavor profiles. His work allows him access to new knowledge that sets him apart from local producers – he spends a lot of time in the lab, focusing on many aspects of coffee and analyzing its characteristics and other key points.

In 1996, Marisabel married Moises Herrera. To this day, they manage the Chinacla coffee processing station and around 150 hectares of coffee farms together. The day Moises met Marisabel, he already knew he would marry her. Marisabel brings a wealth of knowledge to the work, accumulated over time from her family’s experience, while Moises is the innovator who always deepens his curiosity about processes and thinks about how they can be improved. Marisabel often explains: “I am tradition, and Moises is passion.”

“If you don’t love coffee, you can’t produce great coffee.” – Marisabel Caballero

Marisabel and Moises have earned their reputation as high-quality coffee producers and have contributed to the growing specialty coffee culture in Honduras as producers of specialty products. They invest significant time and resources in new equipment and planting new coffee varieties to improve quality. One of their most significant innovations is experimenting with different types of shade for drying their micro-lots. They believe that drying the coffee is one of the most critical stages in production. For their larger lots, they dry freshly washed coffee on terraces for 6 hours before moving it to Guardiolas (horizontal dryers) for about 80 hours.


The Chinacla region, where their farm is located, looks very different from most coffee farms. The interesting mix of coniferous and broadleaf trees creates a unique, colorful landscape. The family is highly committed to environmentally sustainable practices on their farm. Much of their energy and attention is focused on improving the soil to ensure a healthy environment for coffee plants. On their farms, they produce organic fertilizer mixed with coffee cherry pulp and other organic materials. The fertilizers ensure that the coffee plants receive the necessary nutrients. The soil is analyzed every year to ensure it nourishes the coffee properly. All the water used for processing is filtered before being returned to nature.

“There is no luck in specialty coffee, only hard work.” – Marisabel Caballero

Although they achieved remarkable success in the Cup of Excellence early on, they cannot say everything has always gone smoothly. In 2013, their plantations were hit by a devastating rust (known as roya in Spanish) outbreak, the impact of which was felt for years. In 2015, they placed last in the Cup of Excellence, which was a turning point for Marisabel. It was then that the introduction of innovations played a crucial role and helped them get back on their feet. “The first thing you need to change is your mindset,” she says. In 2016, she returned to the competition, winning not only first place but also the highest price per kilogram ever paid for Honduran coffee at auction.

It is the attention to detail and love for coffee that distinguishes Marisabel and Moises as some of the best in the craft.

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