Marysabel y Moisés - Lot 29
ROAST | MEDIUM
ORIGIN | MARCALA, LA PAZ, HONDURAS
NOTES | RED CHERRY, SWEET CITRUS, BROWN SUGAR
We are thrilled to host Honduras's own coffee power couple, Marysabel Caballero and Moisés Herrera, on our menu once again! As far as coffee stories go, theirs is somewhat of a fairytale.
For her part, Marysabel Caballero is a fourth generation coffee producer whose family ties to the industry date all the way back to 1907. Moisés Herrara is a newbie by contrast - he got his start in coffee while working for a Guatemalan coffee exporter in the early 1990's. In 1992, a work trip - or was it fate? - brought Moisés to very same region where Marysabel and her family had been growing high-quality coffee for nearly a hundred years. The two were married in 1996, and they immediately began planting and cultivating their first farm together, La Maltide.
What began as two lovebirds and one farm in the municipality of Marcala has since grown to an empire of thirty-five distinct coffee farms, each bearing the couple's names - including Finca Los Lirios, the farm which yielded today's highly anticipated release, Lot 29.
Processing: This lot underwent traditional Honduran Washed processing protocols.
In the cup: With notes of red cherry, sweet citrus, and brown sugar, this coffee is supremely "seeker-friendly" and delicious. It's a very good example of a Washed Honduran coffee, but it's not overly dramatic in presentation. Very clean and VERY sweet, this coffee is the perfect cup to share with both coffee professionals and your grandparents alike.
Producers | Marysabel Caballero & Moisés Herrera
Farm | Finca Los Lirios
Process | Washed
Variety | Catuai
Elevation | 1550 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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