Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee, together with Marysabel’s father Fabio Caballero. They are 2nd and 3rd generation coffee farmers and Fabio has been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since mid 2000, and Nordic started buying coffee from them in 2012.
Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms into the family business and together they have almost 200 hectares of coffee separated into 17 different farms.
They have since been extremely successful in producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.
The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensure good growing conditions and shade for the coffee trees.
Don Fabio, Marysabel and Moises have always focused on quality leading to getting 3rd prize at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.
Finca El Puente
Marysabel Caballero & Moises Herrera
89.61kr pr kg
Medium (great for a full bodied filter coffee or a lighter bodied espresso)
Reisen til julekaffen
Our Christmas coffee has arrived! Watching Reise til Julestjernen is one of those classic Norwegian Christmas traditions, almost like watching Home Alone in the rest of the world. We thought it was the perfect name for our super tasty coffee from Colombia that we're roasting for you this Christmas season.
First roasts in week 50. Wont you take me to funkytown? Just as tradition dictates, we've found something extra special for our adventure members just in time for Christmas. This is a glorious naturally processed Geisha from Colombia from the Mammutidae Collective and we know you're going to love it.
Passionfruit & pineapple
First roasts in week 50. Get ready for a flavour explosion! This is an absolutely wild tasting coffee from the Gigante region in Colombia and the first ever naturally processed Tabi variety that we've had the pleasure to share with you.
Star anise & dark syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Talor has been working with coffee from the Marysabel and Moises Herrera for 6 years and so whenever they come back in season, we rejoice! This gorgeous coffee from Honduras has so much to give.
Banana & rose
First roasts in week 50. Its the 3rd year in a row we've fallen in love with a coffee from Buziraguhindwa in Burundi. You're all in for a treat with this naturally processed tropical punch of a coffee.
Red apple & walnut
This is yet another extra delicious coffee from producer Gilberto Baraona at Los Pirineos in El Salvador. A tiny bit of funk, ripe berries, creamy and lightly floral.
Jasmine & rosehips
The beauty of Ethiopian coffees are how well they hold throughout the year. When we tasted this lovely coffee from Nano Challa, we knew it would be perfect for those that want a little more balance than brightness in their African coffee.
Raisins & marzipan
This honey processed coffee from Los Pirineos in El Salvador is oh so sweet and jammy juicy with light acidity. Perfect for a cozy, autumnal cup of coffee.
Jasmine & peach
Nothing quite compares to the fresh harvest coffees from Ethiopia. We're totally in love with this delicate, elegant and juicy gem from the Boji wet mill in the Kochere region.
We've partnered with Simon Landrein, Emalco and Bielke & Yang to bring you a limited run of these gorgeous enamel cups.
Citra hops & plum
Sold out. This delightfully fresh and zesty Kenyan coffee comes from the same cooperative as the rosé & blackberry but is a different screen size. Its so interesting to see how differently these two coffees from the same factory express themselves.
Green apple & candied ginger
Sold out. When I think of a great Kenyan coffee, I think of a really crisp malic (apple like) acidity. This delicious coffee has tonnes of it.
Dried apricot & orange blossom
Sold out. A classic floral, elegant and crisp coffee from Ethiopia. This coffee has a great mouthfeel as well as a lot of dried fruits and florals. From the same washing station as the passionfruit & cream, it presents a much more vibrant and less funky cup.
Walnut & raisin
Sold out. Another beautiful traditional, balanced and full coffee from the Santa Ana region in El Salvador.
Apricot & macadamia
Sold out. A classic and delicious coffee from Hugo Guarnizo in the Tarqui region of Colombia. This coffee was harvested during the fly crop.
Tropical fruit & hibiscus
Sold out. The very first of one of our favourite origins for 2018. The super juicy, vibrant and fragrant dream is so perfect for making a refreshing chilled black coffee.
Roasted almonds & honey
Sold out. One of our first Costa Rican coffees of the season, this is a round, delicate and balanced coffee from the Tarrazu region by Luis Picado.
Bakers chocolate & dates
Sold out. Another absolute stunner from Gilberto at Los Pirineos in El Salvador. A gorgeous, balanced, rich and luscious coffee. Extra delicious as espresso.
Dark chocolate & fig
Sold out. A gorgeous classic El Salvadorian coffee from the Salaverria family. Rich, full and well developed, its a perfect breakfast coffee and goes very well with milk.
Nutmeg & shortbread
Sold out. One of the more classic coffees we offer, this gem from El Salvador is a perfect breakfast coffee.
Wild strawberries & dark chocolate
Sold out. One of the most exciting Colombian coffees we'll have this year is this vibrant and fresh hybrid variety from Victor Barrera. Its so far outside of any expectations of coffees from this region. You're going to love it.
Rosé & blackberry
Sold out. Wow! This is one of the most gorgeous, delicate, refined and juicy Kenyan coffees we've had in a long time. Vibrant and sparkling, just like a gorgeous pink wine on a sunny afternoon.
Butter & artichoke
Sold out. We've had a coffee on our menu from Juan Saldarriaga in Colombia for almost the whole time we've been roasting. We love his attitude to experimentation and adventure and this coffee is no different. Its wild, funky and weird for all those looking for a really different cup of coffee.
Pear & cream
Sold out. The third and last of our Tanzanian offers for this season is this creamy and ripe gem from a similar region as our previous offers.
Orange & spice
Sold out. There is nothing better than a zesty, spicy Colombian coffee and this gorgeous gem from Jose Rodriguez doesn't disappoint.
Raspberry & vanilla
Sold out. When we tasted this mouth watering coffee from Rwanda, we were totally blown away. It has a fresh, vibrant tang of wild raspberries with a lovely velvety vanilla finish.
Jasmine & earl grey
Sold out. A delicate, elegant, clean and crisp Ethiopian coffee. It is the very opposite of the bombastic passionfruit & cream. We love how floral and tea like this lovely gem is.
Vanilla & cream
Sold out. This super tasty, creamy coffee from Alcides Avendano in Colombia is a really great all-rounder.
Passionfruit & cream
Sold out. This tropical delight is the last of our Ethiopians for 2017. Its balanced and incredibly sweet with a very creamy mouthfeel.
Elderflower & white peach
Sold out. When we launched the roastery at the end of 2016, we did so with one of our favourite coffees we've ever had: the elderflower & butter. It was a gorgeous coffee from Burundi and we never forgotten how much we loved it. So when we found another from the same washing station with similar characteristics, we couldn't wait to bring it back.
Rhubarb & spice
Sold out. Peaberries can often be overlooked in specialty coffee but after finding this gem, we knew you'd love it. Its a deep, complex, spicy and vibrant coffee from Rwanda. Really challenging our expectations of coffee that can be found in this region.
Red apple & honey
Sold out. This is the first of a slew of extremely delicious coffees we're bringing in from Rwanda this year. It is juicy, complex, lingering and very tasty.
Chamomile & orange
Sold out. Jørgen and I found this on a cupping table in Oslo at the end of last year and are really happy to share it with you. It is a gorgeously elegant and balanced coffee from Ethiopia. It has gorgeous citrus and is very tea like.
Grapefruit & chocolate
Sold out. One of our beautiful more traditional El Salvadorian coffees that is perfect for a non-challenging breakfast coffee.
Cream & orange
Sold out. We love a super tasty, smooth and buttery Brazilian coffee. This gem from Antônio Rigno is everything we love about coffees from this region.
Almond & Butter
Sold out. This classic Guatemalan coffee is grown on a farm named El Falso, which was inherited by Josue Burgos in 1992. It is round and full bodied, an excellent breakfast coffee.
Violet Honey Geisha
Sold out. For the last seven years, Roger Ureña has been meticulously researching and preparing the replanting of his recently purchased farm, Santa Teresa in Tarrazu, Costa Rica. Amongst the different varieties he's now producing, we were lucky enough to get our hands on a small amount of honey processed Geisha.
Milk Chocolate & Marzipan
Sold out. A classic coffee from Guatemala. Heavy bodied and perfect to enjoy with milk. This is a great choice for an espresso or breakfast coffee.
Yellow Apple & Tomato
Sold out. There is something particular about the taste of Kenyan coffee that is unlike anything else. We're really excited about this beauty from the Kirinyaga province, as its our first fresh crop coffee from this region for 2017.
Lavender & Red Currant
Sold out. The cooperative at Kapsokisio in Kenya produces stunning coffees that are unique and unlike other coffees produced in different parts of the country. Having worked with this cooperative extensively in the past, we are over the moon to work alongside Cafe Imports to share it with you.
Rainbows & Unicorns
Sold out. Hacienda Esmeralda is one of the most well-known specialty producers in the world - for good reason. They have continuously won the Best of Panama for many years in a row since 2004 after selectively cultivating a varietal known as Geisha that they bought and planted originally as to defend against the scourge of leaf rust.
Blackcurrant & Sugar Snap Pea
Sold out. Kenyan coffee is known as some of the highest quality in the world, and this one is no exception.
Lime & Nectarine
Sold out. Ian from Curated Brew, a subscription service based in the UK, got in touch with us a few months ago hoping that we could find a stellar coffee to offer for their April box. We thought that this delicious, ripe and zesty Rwandan coffee was just the right fit.
Rhubarb & Rose hip
Sold out. The team at Helsar de Zarcero in Costa Rica are dedicated to producing the most extraordinary cascara we've ever tasted. They've been working with the school of food science and technology at the University of Costa Rica to develop a method to dehydrate organic coffee pulp and its really paying off.
Plum & Almond
Sold out. A gorgeous Colombian coffee, perfect for espresso drinkers or those looking for a more intense mouthfeel. We found this coffee on a cupping table in Oslo and couldn't wait to share it with you.