Although the coffees of the Caballero family have not entered Turkey much until today, many of you are familiar with this family because of the Gesha productions I used in the competition…
This family, which also won the Cup of Excellence first place, has many high quality variety productions. They are sincere farmers with whom I am proud to have connections with them and to compete with their production for years. For this reason, I am honored to have the coffees of one of the producers with whom we have strong communication in our selection.
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)
In our selection from this year’s harvest, there are two coffees that are very different from each other in terms of character, even though they have the same variety. The coffees we will talk about on this page are Washed Catuai harvests.
If you have come across the coffees of this family in international coffee roasting brands, you may have noticed that the names of various farms are written next to the coffees that come out with the name Caballero. This is mostly due to the fact that Marysabel and Moises have multiple farms and well-equipped processing stations in a large area, although they are notorious for their Finca El Puente production. In Caballero coffees, the farm name is not specified, only Caballero coffees are the lots consisting of the combination of the harvests from the various farms of the Caballeros. Lot 5 we have is the Catuai harvest from the farms of the Caballeros.
Processing of Coffee:
After the seeds are separated from the cherry peels, the mucilage is separated with the Penagos Aqua device. After the parchment form of the coffee is fermented for 12 hours, the coffees are washed for 12 hours in running water using the African Washing Technique, which is used to separate the ripe from the unripe. At the end of the process, the coffees are dried on the veranda for 11-20 days.
I would also like to point out that the Caballero family has a very good reputation for the quality of their washed coffee.
I think we can count this coffee and the natural Catuai in our hands as some of the proofs of how different the quality Catuai productions from Honduras will be in terms of flavor profile. 😊 Our Caballero #5 coffee is a coffee that I believe you will enjoy with its lemon, light jasmine, light lemon in flavor, jasmine, herbal tea notes and light body, and I am honored to present it at the same time.
*We recommend a gas release period of at least 1.5-2 weeks for the filter profiles of our coffees.