We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
Specialty coffee from Central America is often associated with regional heavyweights like Guatemala, El Salvador, and Nicaragua. However, over the last decade, Honduras has steadily built a reputation for world-class specialty lots through continuous investment in processing infrastructure and the separation of micro-lots. This coffee comes to us from Finca La Arcadio, managed by multi-generational coffee producers Marysabel Caballero and her husband, Moisés Herrera. The Caballeros farm Arabica coffee across 17 farms within the Marcala region with a strict focus on soil health, biodiversity, and precise post-harvest sorting.
Composed of the Catuai variety, this single-origin lot was grown at an altitude of 1,600 metres above sea level. After harvest, the trained team behind La Arcadio processed the cherries at the Chinacla mill using an anaerobic washed technique. Lower-density cherries were sorted out, and the remaining cherries were pulped before the coffee was sealed in oxygen-free tanks for 72 hours of anaerobic fermentation, then fully washed and dried. Learn more about this coffee’s origin and processing in Rosetta’s notes below.
Rosetta’s notes
Style: Classic
Flavour profile: Bright, plum jam, cranberry, rhubarb
“Starting from a steady medium charge temperature, this roast builds gradually, giving the coffee time to develop sweetness while preserving its provenance-led characteristics. As first crack approaches, we ease back on the gas, allowing convective heat to carry the roast through to completion.
“The result is a lively yet balanced cup, with hints of red fruit, brown sugar sweetness, and notes of sweet rhubarb lingering on the palate.”
Coffee details from Rosetta
“Produced by Marysabel Caballero and Moisés Herrera, Caballero La Arcadio comes from a family with generations of coffee-growing experience in Marcala, south-eastern Honduras. Together, they manage nearly 200 hectares across 17 farms.
“The family processes their coffee at a central mill in Chinacla, with farms scattered across the surrounding mountains. While some lots combine cherries from multiple farms under the name Caballero Collective, this lot comes exclusively from La Arcadio farm. This anaerobic washed lot undergoes 72 hours of anaerobic fermentation before washing, adding complexity while maintaining a clean, sweet cup profile.
“Sustainability is central to their approach, with organic fertilisers supporting soil health and diverse plant life encouraging biodiversity. Through generations of experience and a willingness to experiment, the Caballeros continue to produce distinctive coffees rooted in care for the land.”
- Altitude: 1,600 m ASL
- Processing: Anaerobic washed
- Varieties: Catuai
- Harvest: 2026
- Region: Chinacla, Marcala
- Country: Honduras
- Farm: Finca La Arcadio
- Producers: Marysabel Caballero and Moisés Herrera