Caballero Tanairi is a Honduran coffee from Candycane Coffee, which beautifully demonstrates what carefully controlled anaerobic fermentation can do for the flavor profile. The base consists of a rich forest fruit jam and the sweetness of grapes, complemented by dried dark berries and a subtle grapefruit acidity. The base is velvety, with notes of milk chocolate that lend the coffee elegance and complexity. It is roasted for espresso, where its depth and structure come into full play, and with a cupping score of 87 points, it ranks among the standout lots of this year’s Honduran harvest.
Behind this coffee is the Caballero family—specifically, Marysabel Caballero and her husband, Moises Herrera—who are among the most respected producers in the Marcala region of Honduras and also among the roastery’s longest-standing partners. Together, they farm nearly 200 hectares spread across seventeen farms located around their Xinacla processing plant. This lot of the Catuai variety comes from an elevation of 1, 600 meters, where Marcala’s cooler climate allows the cherries to ripen slowly and develop a distinctive sweetness. A long-standing emphasis on quality and meticulous work directly on the farms is what gives their coffees their character.
The coffee undergoes the anaerobic washed processing method. The harvested cherries first ferment for 72 hours in sealed containers without oxygen, a process that imparts a more pronounced fruitiness and aromatic depth to the coffee than would be achieved through conventional processing. Only then are the beans hulled and thoroughly washed to remove any remaining pulp, allowing the flavor profile to retain its clarity and structure.
- Producer: Marysabel Caballero & Moises Herrera
- Elevation: 1,600 m above sea level