This is the fourth consecutive year that we have been working together with Marisabel and Moises,
the reason for this continuity is very simple: the extraordinary consistency of their coffee and
especially a high maintenance of quality during the year of consumption
(symbol of correct processing and meticulous attention during the drying phase).
Moises and Marisabel's coffee is my daily coffee, the coffee I would drink every day,
because it has a simple yet elegant and clean taste.
"The best fully washed catuai I've ever tasted", that's how I described it 4 years ago and so I continue to describe it today.
In the intense taste of him I see the stubbornness of Moises, a man of great knowledge, curious to experiment with
the desire to improve year after year, while the unmistakable sweetness of this coffee reminds me
the tenderness of Marisabel, a sensitive and kind woman.
Who will read this technical description of mine will be able to accuse me of lack of professionalism and ability,
but who like me has had the opportunity to meet and spend time with these two producers
of coffee will understand that behind these words of mine there is the sacred truth.
Coffee is made first of all by people and this is produced by Marisabel & Moises Caballero, Finca el Puente - Marcala; Honduras.
When Moises Herrera arrived in Marcala in 1992, he started buying land,
as an investment, with the aim of returning to Guatemala. As time passed he decided to plant coffee
in these lands and the coffee I bring to meet him after 4 years he met Marysabel Caballero,
it was love immediately and two years later they got married creating their family and creating what it is today
the best known Honduran farm in the world: “Finca El Puente”.
Why Finca El Puente? simply because inside the Finca there was and is a bridge,
so for all the people working in the finca, that land was called finca el puente,
after years of indecision about the name to give to their business, they decided that there was no more suitable name than Finca El Puente,
a name that they believe is a bridge between producer and roaster to offer coffee to the final consumer.