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Tasting Notes

PLUM / WHITE CHOCOLATE / CINNAMON

A natural process Catuai variety produced by Marysabel and Moises Caballero in the Marcala region of Honduras. A slightly darker roast with notes of white chocolate and plum laced with cinnamon sweetness.  




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Coffee Origin

COFFEE STORY - MOGOLA #10

Marysable and Moises Caballero have been working together producing award-winning coffees since they got married in 1996. For this lot #10, Cherries are handpicked and then hand-sorted before drying on covered, raised beds. Cherries can take up to 20-40 days to dry depending on the temperatures

AT THE FARM

The Caballeros are very committed to making their farms environmentally sustainable. They focus on soil quality improvements, to ensure a healthy growing environment for their coffee shrubs. They produce organic fertiliser made from cow and chicken manure, mixed with pulp from coffee cherries and other organic material. This is used in addition to mineral fertiliser, ensuring that the coffee plants get all the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, mainly for the cherry-pickers to eat.

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