De Fruta #5
Marysabel Caballero & Moises Herrera
Nectarine, Blueberry, Hints of Bergamot
Cup Score: 86,8
Marysabel and Moises are very sensitive to environmental sustainability in the production process. In their annual work, they devote a significant part of their focus to improving the soil so that the coffee trees can grow in good conditions. For this, they have their own organic compost. If you want to listen to the sensitivities of the production stage from the first person, you can reach our interview with Marysabel Caballero from the link. (Video)
Let’s talk about Lot 5 Bomba de Fruta, one of the Natural Catuai lots collected from all Caballero fields, this time in our 2022 Harvest selection.
Those who read the Caballero 5 story will remember it. Marysabel and Moises have several farms in total in the same area. And they sell the harvests they collect separately from these farms under the name of the farm, and the harvests they collect from all of their farms under the name of Caballero. Among the samples we took for our 2022 harvest selection, there were quite a lot of harvests from Caballero Natural lots. Among the Caballero lots in the table, Bomba de Fruta Lot 5 was the most prominent.
Although Caballero productions are globally renowned for their generally washed coffee, Moises Herrera started working on the natural method four years ago. As Marysabel reported in our interview with Marysabel, Moises had a saying when she started her natural studies: “If I make natural processed coffee one day, I will produce a very good natural coffee, a very clean, very clear natural!”
And yes! Under this vision, the Caballero family continues to produce clear and natural Catuai, which we can call fruit bombs!
While Catuai varieties are generally known for their mild acidity, sweetness, this Catuai Natural fermentation step is a good example of what the fermentation step can bring to coffee and how clean and clear well-processed Natural coffees can be.
Processing of Coffee:
After the pickers collect the ripe cherries, the cherries are dried on raised beds covered with canopies and fermented. The total fermentation period takes between 20 and 40 days depending on the weather conditions during the harvest period. Afterwards, the coffees are cleaned by separating from the fermented shell layer and filled into sacks.
We believe that this coffee will give you a pleasant experience with its taste notes of peach, milk chocolate, red plum, nectarine, blueberry and light bergamot in flavor. Even though we can’t buy directly from these farmers yet, we are very happy to offer you the products of farmers with whom we have friendship ties! I hope you will like it too!