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

Tastes Like — 🫐 Red Berries • 🍑 Prune • 🍫 Chocolate

DETAILS

• Producer: Marysabel Caballero & Moisés Herrera
• Farm: Finca El Puente
• Region: Chinacla, La Paz, Honduras
• Varietal: Catuai
• Process: Washed
• Altitude: 1,500–1,680 MASL

INTRO

From Marysabel Caballero and Moisés Herrera's Finca El Puente in Chinacla — the same award-winning farm behind their celebrated Geisha lots, here delivering a washed Catuai of sweet, fruit-forward character. Clean, structured, and deeply satisfying. In the cup: red berries, prune, and chocolate.

THE PRODUCER

Finca El Puente spans 180 hectares in Chinacla, La Paz — one of Honduras's most celebrated coffee-growing regions, where Marysabel and Moisés have built a legacy defined by decades of meticulous farming, innovative processing, and consistent recognition at the Cup of Excellence. Their first competition recognition came at the inaugural Honduras Cup of Excellence in 2004, and their Geisha lots have since won and placed at the highest levels of national and international competition. The same rigour and attention to detail that produces their award-winning Geisha is applied equally to every variety on the farm — including this washed Catuai.

Catuai — a natural cross of Mundo Novo and Caturra developed in Brazil — has been a cornerstone of Central American coffee farming for decades, valued for its compact growth habit, disease resilience, and reliable cup quality. In the hands of Marysabel and Moisés at 1,500–1,680 MASL in Chinacla, it delivers the red berry sweetness, prune depth, and chocolate warmth that define this clean, well-structured lot.

THE PROCESS

The Washed process at Finca El Puente involves:

🍒 Hand-picking — Catuai 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 red berry brightness and prune depth that define this Catuai, while the double water refresh during channel washing ensures exceptional cleanliness and the chocolatey structure that carries through to a long, satisfying finish.

THE CUP

A sweet, clean, and beautifully structured washed Catuai from one of Honduras's most celebrated and decorated farms — red berry freshness, prune sweetness, and a warm chocolate finish in a well-defined cup that demonstrates the depth of craft behind every lot that leaves Finca El Puente.

Flavour Notes

🫐 Red Berries 🍑 Prune 🍫 Chocolate