While Honduras might not be the first country that comes to mind when thinking of the specialty coffee production, its rich volcanic soils, diverse microclimates, and traditions of meticulous cultivation consistently deliver highly sought after lots of coffee. Producers there are working hard to improve harvest quality and innovate processing methods for their specialty-grade beans. This lot is the product of many different smallholder farmers and their families, as is typical in Honduras. In fact, altogether, smallholder coffee farms in Honduras account for a total of 400,000 hectares planted with coffee.

This single-origin lot, grown by the ‘Caballero Collective' is comprised entirely of the Catuai variety, the most commonly grown in Honduras. It has been through the washed process and roasted by the experts at Rosetta in their Classic profile, meaning that this coffee should shine in espresso-based drinks and appeal to every palate.

Phaedon's tasting notes

This Honduran lot is classic through and through. It will definitely please the traditional coffee palates with its big body, sweetness and nutty notes. I particularly enjoyed it in my siphon brew which accentuated all these characteristics for a cup profile that reminded me of nut butter.

Rosetta’s notes

Style: Classic
Flavour: Sweet & balanced, nougat, lime leaf

“Starting from a steady medium charge temperature, this roast builds momentum gradually, allowing the coffee’s inherent sweetness to develop without overwhelming the delicate structure of the beans. As first crack nears, we reduce the gas, letting the convective heat from the fan carry the roast through to the finish. The result is a vibrant, balanced cup with layered red fruit tones, rounded sweetness, and a creamy texture - beautifully expressive on its own and harmoniously balanced with milk.”

Coffee details from Rosetta

“Another standout lot from the renowned Caballero family, pioneers of quality coffee in Honduras. Marysabel Caballero and Moises Herrera, 2nd and 3rd generation producers, manage 17 farms across Marcala, where challenging wet and windy conditions are met with innovation and care.

“At their Xinacla wet mill, each lot is methodically processed, with smaller pickings from different farms blended into their signature “Caballero” lots. Their main cultivar is Catuai, complemented by Java, Pacamara, and Geisha. Committed to sustainability, they use organic fertiliser made from manure and coffee pulp and cultivate fruit trees to enrich biodiversity. Their dedication has earned global recognition, including 3rd place at the SCAA “Coffee of the Year” in 2010.”

• Region: Chinacla, Marcala
• Country: Honduras
• Producer: Marysabel and Moises Caballero
• Altitude: 1600m ASL
• Processing: Washed
• Variety: Catuai
• Harvest: 2025