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Caballero, Las Lomas Natural - Marcala


Honduras Filter Espresso & Moka Pot

Caballero, Las Lomas Natural - Marcala

A natural Honduras from the Caballero family with notes of ripe fruit, brown sugar, prunes, a creamy mouthfeel and a heavy body.

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Marysabel Caballero and Moises Herrera, her husband, are third-generation coffee growers. They continue the tradition of the Caballero family that pioneered the specialty coffee-growing culture of the Marcala area in Honduras.

They were able, over the last twenty years, to consistently deliver top-quality specialty coffees. As such, the Caballeros have contributed to the high-quality reputation of the best Honduran coffee. Today they manage more than 200 hectares of coffee, divided into 17 plantations, all able to produce lots of outstanding quality.

The Caballeros are intensely focused on the environmental sustainability of coffee production. For instance, they produce organic fertilizer from cow and chicken manure mixed with pulp from coffee cherries and other organic materials. This is used along with mineral fertilizer to deliver the coffee plants a proper mix of nutrients. To create biodiversity at the farms and ensure good growing conditions and shade for the coffee trees, oranges, avocados, flowers, bananas, and other fruits are also grown. 

Las Lomas is the newest farm in Caballero's collection. It sits at 1560 meters above sea level.

The cherries were harvested strictly by hand and selected by pickers trained to separate the perfect ones from those over- or under-ripe.

Drying natural coffees is very difficult in Marcala because of the humid climate and the frequent rain that may occur during the drying period. Moises has worked hard over the years to perfect the process. They pick the ripe cherry and dry them on covered raised beds. Initially, the layer of cherry must be thin but, as the coffee dries, the thickness can be increased. Depending on the temperatures, cherries can take up to 40 days to dry, allowing the beans to absorb the greatest complexity and sweetness from the fruit.

In the cup: notes of ripe fruit, brown sugar, prunes. Ferment forward. Creamy mouthfeel and a heavy body. 

Minimum resting period: 10 days from roast date for espresso roast, 5 days for filter roast.
Marcala - Chinacla
Las Lomas - Caballero Family
1560 masl
Processing method
Natural, dried on raised beds
Two profiles available:
For espresso & moka pot
For filter
Tasting Notes
Ripe fruit, brown sugar, prunes.

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