Sweet as honey, creamy as nougat and as juicy as a super ripe nectarine – this microlot by Marysabel Caballero and Moises Herrera impressed us right from the first cupping in their house in Marcala.
Marysabel and Moises now have 37 small plots on which they each grow different varieties, 85% Catuai, but also their award-winning geishas, as well as Java or Caturra. Moises knows exactly which variety grows best where and what it needs to be happy. This coffee is a Red Catuai, it grows at 1650m and is washed and processed.
Every year Moises optimizes the preparation and thus also the quality of his coffees in the Mill in Chinacla. A new water-saving Ecopulper has been available since this year – only 40 liters of water are required for 46kg of cherries instead of 120 liters as before. The coffees are either dried on patios, in large dryers or on the around 250 African Beds in the garden of their house in Marcala, which is a good thirty minutes away from the mill. We were only able to bring 10 sacks of 69kg of this delicious coffee to Hamburg. Here, too, it is super clean, sweet, radiant, juicy and tastes like ripe, yellow fruits.