Caballero Amazonas #2
Honduras Caballero Amazonas #2 is more complex and has a more vibrant acidity than its predecessor, Caballero Lot 5...

Honduras, Marcala, Chinacla

Marysabel Caballero & Moises Herrera

Caballero Farms



1650 mt


Nordic Approach


Tasting Notes:
Sweet Lemon, Yellow Apple, Nut, Elderflower

Cup Score: 86,5

Roaster's Notes:

Orkun Üstel

Orkun Üstel

Caffeine Culture" enthusiasts, who regularly purchase and brew our high-quality coffee, must by now be aware of our friendship with the Caballero family. 😊 This is our fourth lot of Amazonas Caballero coffee and the second harvest. While we are aware of how much Caballero's Natural coffees are loved in Turkey, their washed productions have a different and special taste! Honduras Caballero Amazonas #2, in terms of flavor, is more complex and has a livelier acidity compared to its sibling, Caballero Lot 5 from last year.

Marysabel and Moises are highly committed to environmental sustainability throughout the production process. They dedicate a significant part of their annual work to improving the soil conditions for the coffee trees to grow in optimal conditions. They use their own prepared organic compost for this purpose. If you would like to hear about their sensitivity during the production phase from the primary source, you can access the interview we conducted with Marysabel Caballero through the link. (Video)

Those who have read the stories of Caballero 5 and Caballero Bomba de Fruta will remember. Marysabel and Moises have several farms in the same region. They sell the harvests they obtain from each farm separately, using the farm’s name, and the harvests they collect from all their farms under the name “Caballero” with specific lot names. When selecting the new Caballero coffee, they had both Naturals and Washed varieties. Among all the samples, Caballero Amazonas 5 stood out as our favorite due to its complexity and cup quality.

Catuai varieties are generally known for their light acidity and sweetness, but this Catuai has the classic washed acidity liveliness, clarity in the cup, and complexity. This result is undoubtedly achieved thanks to the careful and high-quality production by the farmers.

Processing of Coffee:

Local collectors are hired and trained to select only the ripest cherries. During the harvesting process, each collector is provided with two baskets. One basket is for collecting ripe cherries, and the other is for collecting overripe, damaged, or unripe coffee cherries (for commercial use). The harvest is divided into two groups based on this categorization. After the coffee cherries are collected and brought to the station, the collectors are paid based on the weight of the harvested cherries per kilogram.

Processing: The mucilage is separated to subject the seeds to a short fermentation process. Then, the coffee beans are fermented with their parchment for 12 hours and washed using African washing techniques. During this stage, while the fermentation is completed in the pool, unripe and defective beans continue to be separated by water. After the first washing, the beans are washed again in clean running water for approximately 12 hours. Once the process is completed, the coffee beans are dried on raised beds covered with shade, depending on the seed moisture and environmental conditions, for a period ranging from 11 to 20 days.