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Caballero Catuai 147,-

Tim's Notes

This is the traditional cultivar that was commonly grown in Honduras before leaf rust forced farmers to change to resistant cultivars like Ihcafe90 (Catimor). Catuaí is a hybrid of Mundo Novo and yellow Caturra that was developed in Brazil. When grown in the cool climate in Marcala, Honduras, it gets less nutty and more chocolaty than the classic Brazilian Catuaí. I find the Caballero's Catuaí coffees always to taste very chocolaty with a subtle green bell pepper undertone and bitter plum flavours. It is always sweet with moderate acidity making it a coffee I always drink a lot of.



Flavour notes

Plums, red apples and milk chocolate.


Marysabel Caballero & Moises Herrera


January 2017

Farm name



Chinacla, La Paz, Honduras

Roast profile

Light roast

Growing conditions

1500 – 1600 masl under shade trees.




Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags. After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water. Then the coffee gets dried slowly on raised beds covered with shade nets.



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 2004, and started buying coffee from them in 2009. The Caballeros are extremely committed to their coffee farms and are very concerned about 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 ensures good growing conditions and shade for the coffee trees. The local pickers that are hired to harvest the coffee get paid more than what is normal in the area because they are required to sort the cherries during picking. Therefore the pickers are equipped with 2 bags during picking. One bag for ripe coffee cherries, the other is for immature and damaged coffee. Don Fabio, Marysabel and Moises has always focused on quality leading to getting 3rd price 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. As a result of this they have established close relationships with roasters like Stumptown, Intelligentsia, Counter Culture Coffee and us at Tim Wendelboe.