Taste of Honduran Coffee beans Coffee Coffee of Caballero Family in Honduras Coffee Manor

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[about the Caballero family]

The estate is planted by Marysabel Caballero, her husband Moises Herrera and her father Fabio Caballero, who are second-and third-generation coffee farmers here. The quality of this more than 200ha coffee farm is quite high. Fabio has won several awards for his efforts to improve the quality of coffee in Honduras. Tim Wendelboe also got acquainted with them and began to buy coffee beans from them in 2009.

The Caballero family attaches great importance to environmental sustainability, and they spend a lot of time and energy improving the soil of the farm to ensure that coffee trees can grow healthily. In addition to mineral fertilizers, organic fertilizers made from cow dung, chicken dung, coffee cherries and pulp are also used. Oranges, avocados, flowers, bananas and other fruits are also grown on the farm, which not only allows farmers to eat and produce fertilizer, but also gives the farm a high level of biodiversity.

Farmers employed to harvest coffee seeds are paid more than the region because they pick quality at the same time as they pick. The picker was equipped with two bags during the harvest, one filled with ripe coffee cherries and the other with immature and damaged coffee.

The Caballero family won third place in the SCAA annual coffee competition in 2010 and was one of the few producers of COE in the region, winning the Cup as a geisha in 2016.

[about Tim Wendelboe]

Tim Wendelboe is the most dazzling all-round coffee man of this generation. His bean roaster, coffee shop and coffee teaching center are located in Oslo, Norway. He has won numerous awards in recent years. The style of attaching importance to the origin and flavor of the variety pushes the boutique coffee to a higher level.

2016 Nordic Cup baking champion

2015 Sprudgie Award and Elias Roa win the most watched Coffee Producer

2015 Nordic Cup baking champion

2013 Allegra ECS Award Best European Bean Baker

2010 Allegra ECS Award European Coffee Outstanding contribution Award

2010 Nordic Cup baking champion

2009 Nordic Cup baking champion

2008 Nordic Cup baking champion

[about coffee bean roasting]

When roasting, Tim Wendelboe wants to retain the natural flavor of coffee as much as possible so that it can taste the unique personality of each variety, so Tim Wendelboe uses a high-quality bean roaster to roast coffee beans and uses a very light roasting technique to prevent overweight roasting from covering the original coffee tone, while eliminating the incomplete sour taste.

Tim Wendelboe's coffee is suitable for all brewing methods except Italian concentration. Very shallow roasting can provide coffee with clarity, brightness and sweetness, and if brewing Italian concentration, due to high concentration extraction, very shallow roasting will cause the acidity of coffee to be too amplified, so if you want to brew semantic concentration, it is recommended to buy a style with the title marked "Espresso".

[about coffee bag packaging]

All Tim Wendelboe coffees are packed in vacuum sealed recyclable plastic bags filled with nitrogen before sealing. The bags have an one-way exhaust valve to exhaust the coffee while keeping the good taste in the sealed bag. When the coffee is just roasted, it will produce a lot of carbon dioxide gas in the beans, which will make the coffee smoky and sour, so it is very important to give the freshly roasted coffee a rest before use. We recommend that you keep the beans in a non-direct sunlight room for at least three to five days after the baking date before using them.

[about coffee brewing]

It is recommended that you use a measuring tool when brewing our coffee and refer to the weight value to measure the ratio of coffee to water in order to get consistent results. The basic recommended powder-to-water ratio is about 1:14-1:16.

Flavor description: plum, red apple, milk chocolate

Producer: Marysabel Caballero & Moises Herrera

Harvest date: January 2017

Name of the manor: El Puente

Origin: Chinacla, La Paz, Honduras

Baking degree: Nordic shallow baking

Growth altitude: 1500-1600 masl under shade trees.

Variety: Catua í