Marysabel Caballero and Moises Herrera

This husband-wife team has been growing coffee together for decades.

Year founded

1996

Partnered with Stumptown

2004

Varieties

Catuai

Processing techniques

Washed

On our menu

Honduras El Puente

The Producer

Stumptown has partnered with husband and wife team, Marysabel Caballero and Moises Herrera of El Puente since 2004. Marysabel and Moises stand out as top producers with a genuine focus on putting resources back into the local community. We’ve cherished our friendship with them since we discovered their delicious coffee; we’re proud to offer El Puente for the 14th year in a row.

0
1
2

The Place

As a fourth generation coffee farmer, Marysabel’s bond with coffee is intimately connected to her family’s history. Coffee cultivation in her family dates back around 1907, when her great-grandfather began growing coffee in Honduras. Moises Herrera came into coffee as an employee of a Guatemalan coffee exporter. On a visit to Honduras in 1992 he saw an area in the municipality of Chinacla which had ideal altitude and conditions to produce high quality coffee. The pair were married in 1996 and together they began planting and cultivating coffee on their first farm, La Maltide.

Chinacla looks very different from most places we visit. The interesting blend of coniferous and broad-leaved trees creates a unique landscape that can remind one of the Pacific Northwest.

0
1
2

The Process

Stumptown’s Honduras El Puente lot is washed processed. Coffee is fermented between 16-24 hours and fully washed using water from a nearby natural water source before being dried on either raised beds in the sun or in mechanical dryers.

0
1
2