Las Virginias — 2026 Cup of Excellence #4 | Honduras
£38.00
- Rhubarb, Mango, Rum & Raisin
Additional information
Coffee Details
- Country of Origin
- Honduras
- Region
- Marcala
- Varietal
- Geisha, Pacamara
- Process
- Washed
- Roast Level
- Light
- Producer
- Fabio Antonio Caballero
- Farm
- Las Virginias
Rest guidance
Recommended rest: 3–4 weeks from roast.
Based on the roaster's recommendation.
What to expect
In the cup you can find
Rhubarb, Mango, Rum & Raisin
Overall profile
A very unique coffee, with great pedigree winning #4 at CoE. Bright & sweet with Geisha florals & Pacamara complexity.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 5/5
About Prodigal Coffee
Founded by Scott Rao and Mark Benedetto, Prodigal focuses on clean light roasts and consistent quality. Its coffees are chosen through blind tasting, then roasted with close attention to development. Batch checks, optical sorting and further tasting help the team refine each release, bringing clarity and sweetness to...
Roaster notes
Honduras — Fabio Antonio Caballero Las Virginias Geisha & Pacamara "2026 Cup of Excellence #4" (48h Anaerobic Washed)
Tastes Like — 🥭 Mango • 🌿 Rhubarb • 🍇 Rum-Raisin
DETAILS
- Producer: Fabio Antonio Caballero
- Farm: Las Virginias
- Region: Marcala, Honduras
- Varietal: Geisha & Pacamara
- Process: 48-Hour Anaerobic Washed
- Recognition: #4 Winner, Exotic Category, 2026 Honduras Cup of Excellence
INTRO
A 2026 Honduras Cup of Excellence winning coffee — ripe, intense flavours of mango, rhubarb, and rum-raisin. Rising Honduran coffee star Fabio Antonio Caballero is making waves in specialty coffee, and this gorgeous lot from his Las Virginias farm is the #4 winner of the Exotic category. In the cup: mango, rhubarb, and rum-raisin.
THE PRODUCER
Fabio Antonio Caballero started his coffee farming efforts in 2020 and has since gone on to win four Cup of Excellence auctions — this coffee, plus three others from his farm La Salvaje. He's a fifth-generation farmer, with a promising future ahead in specialty coffee. Given the expense of winning this coffee at auction, it's packed in 100g portions to keep the price reasonable, presented in a lovely box with informational cards inside.
THE PROCESS
Ripe cherries were picked and floated to remove defects and impurities. The intact cherries rested overnight for 16 hours of aerobic oxidation, were depulped the following day, and sealed in barrels for 48 hours of anaerobic fermentation. After washing, the coffee dried under 50% shade on raised African beds for 15-20 days.
The overnight aerobic oxidation ahead of the 48-hour anaerobic fermentation is the defining step — it's what builds the ripe, intense mango and rum-raisin character that define this competition-winning cup.
THE CUP
Ripe and intense — mango sweetness leads, with a tart rhubarb character and a rum-raisin depth rounding out the finish. A genuine Cup of Excellence standout.
Flavour Notes
🥭 Mango 🌿 Rhubarb 🍇 Rum-Raisin
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