Finca J.R.


Don Fabio Caballero inherited large areas of land in 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 Caballero and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.

They have since been extremely successful 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.

For Nordic Approach, they are separating their coffees into micro-lots based on different farms and picking dates, as well as the different processing and drying methods (see below).  All lots are kept separate with full traceability, and one lot normally consists of coffee from one picking (or coffee from a week picking when the harvest is low in yields).

For more info on the Caballeros, see our earlier post here.

Farm: Finca J.R.

Wet mill: Xinacla

Region: La Paz, Marcala, Honduras

Altitude: 1600 masl

Producer: Marysabel Caballero, Moises Herrera

Varietals: New Catuaí

Grade: Screen 16 up, zero defects.

Production: Local pickers are hired and trained to only select the ripest cherries. All pickers are equipped with 2 bags while picking: one bag for ripe cherries, and another bag to put the overripe, damaged and under-ripe coffee cherries. Coffee is collected every afternoon and weighed, and all pickers get paid by the weight of the cherries they have picked.

Process: De-pulped, some demucilaged mechanically, but mainly dry fermented for 12 hours. Then washed in channels, which helps sort out floaters and undeveloped beans from the heavier, more developed coffee. Soaked for 24 hours in running clean water.

Drying: Raised bed in a greenhouse for 12 – 16 days

Soil: Clay

Notes: On an incline, very wet and windy with no shade.

Cupping notes: Cocoa aromas. Dark plum, hazelnut flavor. Rich intense and heavy bodied. Viscous and bold. High on flavor intensity, but balanced and soft.

Download information: Finca J.R. (PDF)

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