Honduras — Marysabel Caballero & Moisés Herrera La Pedro Catuaí "Hazel Nuts" (Natural)

Tastes Like — 🌰 Hazelnut • 🍫 Cacao Nibs • 🫐 Blackberry

DETAILS

• Producers: Marysabel Caballero & Moisés Herrera
• Farm: La Pedro
• Region: Marcala, Honduras
• Varietal: Catuaí
• Process: Natural
• Altitude: 1,600–1,620 masl

INTRO Hazel Nuts, the perfect coffee for milk-based drinks, from longtime partners Marysabel Caballero and Moisés Herrera. Round and silky, with hazelnut and cacao nib richness underpinned by a blackberry depth. In the cup: hazelnut, cacao nibs, and blackberry.

THE PRODUCER La Pedro is a farm at 1,620 masl, purchased by Marysabel and Moisés in 1995. Moisés began producing naturals about three years ago, starting with just 30 bags — a difficult undertaking, since drying natural coffees is notoriously hard in Marcala's humid climate and rainy drying season. Over the years, Moisés has worked to perfect the process, and in turn taught the same techniques to his father-in-law, Fabio.

THE PROCESS Ripe cherry is picked and dried on covered raised beds. The layer of cherry starts thin and is gradually thickened as drying progresses, taking anywhere from 20 to 40 days depending on temperature.

This careful, gradually-thickened drying under cover is the defining step — it's what makes natural processing viable in Marcala's difficult climate, building the round, silky hazelnut and cacao nib character behind this cup, with a blackberry depth underneath.

THE CUP Round and silky — hazelnut and cacao nib richness up front, with a blackberry depth on the finish. A well-earned result of years spent perfecting natural processing in a genuinely difficult climate.

Flavour Notes 🌰 Hazelnut 🍫 Cacao Nibs 🫐 Blackberry