El Puente Espresso

Red apple, dried fruits, milk chocolate 

Origin: Chinacla, La Paz, Honduras
Variety: Catuai
Process: Washed
Producers: Moises Herrera & Marysabel Caballero
Altitude: 1,550 masl

250g

About the farm

Finca El Puente is owned by Marysabel Caballero and Moisés Herrera. Marysabel, a third-generation coffee farmer, met Moisés, an accountant, when he was sent to manage the Honduran operations of a Guatemalan coffee company. They fell in love, married, and established Finca El Puente on land in Chenacla that Moisés owned. Over the years, Moisés and Marysabel’s farm and family have grown, but they remain steadfast in their dedication to producing the highest-quality coffee possible. Their effort has paid off: coffee from Finca El Puente has won several awards and is regularly featured in premier cafes across the globe.

About the processing

Processing begins with sorting freshly harvested cherries via floatation. Sorted cherries are then depulped and washed before being fermented for 24–32 hours. The fermented coffee is then dried for 20–25 days before being taken to El Puente for milling, packaging, and export.