Moises Herrera anaerobic fermented washed gesha
We are super excited to release an anaerobic fermented and washed process gesha produced by Moises Herrera in Marcala in the south-east of Honduras. This coffee will be released to our subscribers on the 1st of September.
Moises and his wife Marysabel Caballero are among the most progressive coffee producers in the world, and we are so honored to be able to source, roast and share this wonderful and complex gesha from them.
This lot has been processed anaerobically. Moises has picked the cherry in the afternoon and then fermented the cherry in closed tanks with an airlock valve. After which, the cherries were pulped and then dried on raised beds.
This coffee easily scores a 90,5 and is so complex, floral and gesha-like! This coffees structure is like no other!
In the cup you will find white florals, mandarin oranges, purple grapes, plums and a superb quality acidity, high complexity and amazing structure.
About Caballeros & Herrera Marysabel
Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since mid-2000, and Nordic started buying coffee from them in 2012.
Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.
They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.
The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.
Marysabel and Moises has always focused on quality, leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.”
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