Honduras — Marysabel Caballero & Moisés Herrera Finca El Puente Gesha (Washed)

Tastes Like — 🍋 Meyer Lemon • 🌺 Hibiscus • 🍫 Cacao • 🍮 Panela

DETAILS

• Producer: Marysabel Caballero & Moisés Herrera
• Farm: Finca El Puente
• Region: Marcala, La Paz, Honduras
• Varietal: Gesha
• Process: Washed
• Altitude: 1,500–1,600 MASL

INTRO

From Marysabel Caballero and Moisés Herrera at Finca El Puente — one of the most storied and celebrated farms in Honduran specialty coffee, and a long-standing centrepiece of Onyx Coffee Lab's Honduras programme. The result of generations of tradition and decades of ongoing innovation, this washed Gesha delivers Meyer lemon brightness, hibiscus florality, cacao depth, and a warm panela sweetness.

THE PRODUCER

El Puente is the product of a remarkable story. Twenty-nine years ago, Moisés Herrera visited Honduras from Guatemala and met Marysabel Caballero — a meeting that would eventually produce one of Central America's most celebrated coffee partnerships. Together, across more than 50 farms and a diverse range of cultivars in Marcala, they have built a legacy defined by deep-rooted heritage, ongoing innovation, and an unwavering commitment to quality and sustainability. Their Gesha lots have won multiple Cup of Excellence awards, with Finca El Puente's first recognition coming at the inaugural Honduras competition in 2004, and a 1st place finish with their Gesha in 2016.

Gesha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has found a distinctive expression in Honduras — delivering a slightly heavier mouthfeel and a subtler, more integrated acidity than its Panamanian counterpart, with the gentle herbal finish that distinguishes Honduran Gesha from any other.

THE PROCESS

The Washed process at Finca El Puente involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness, with additional hand-sorting at delivery to remove defects 🔧 Disc pulping — Cherries pulped through a disc pulper at the washing station 💧 Underwater fermentation — Beans fermented submerged in water for approximately 36 hours, with water drained and refreshed once during the cycle 💧 Channel washing — Parchment transferred to washing channels and agitated with rakes, with water refreshed twice ☀️ Raised-bed drying — Dried on raised beds to approximately 11.5% moisture content

The 36-hour underwater fermentation with mid-cycle water refresh is the defining step — a precise, fully submerged process that builds the clean, layered complexity and Meyer lemon brightness that define this Gesha, while the double water refresh during channel washing ensures exceptional cleanliness and transparency in the final cup.

THE CUP

A beautifully expressive and elegantly structured washed Gesha from one of Honduras's most awarded and enduring producer partnerships — Meyer lemon brightness, hibiscus florality, cacao depth, and a warm panela sweetness in a cup that speaks of generations of dedication, craft, and a love for the land.

Flavour Notes

🍋 Meyer Lemon 🌺 Hibiscus 🍫 Cacao 🍮 Panela