Primary Espresso | Honduras

This espresso roast comes from Fabio Caballero Jr. in San Miguel, Honduras. Grown at 1700 MASL this is his first harvest of Catuai from his farm La Flor, harvested in March 2026. The cup is approachable and comforting with notes of plum, apple butter and hazelnut. 

Last year we worked with Fabio after he had won COE with his washed Gesha. We then went to visit him earlier this year to get to know him and his farms and to see about buying more of his coffee over a range of qualities. This Catuai is one of three lots we bought form Fabio this season and we are happy to further our relationship with this amazing young producer. 

Cherries are harvested at peak ripeness and are then depulped. After being depulped the coffee undergoes a 48-hour dry fermentation in sealed tanks. The seeds are then washed and dried on raised african beds for 12 days.