Marysabel Caballero and Moisés Herrera are the magnanimous couple behind Finca El Puente. Marysabel, a fourth-generation coffee farmer, met Moisés, an accountant, when he was sent to manage the Honduran operations of a Guatemalan coffee company. They fell in love, married, and established Finca El Puente on land in Chinacla. Over the years, their enterprise has grown, but they remain steadfast in their dedication to caring for their land, their product, and their community. The efforts have paid off: coffee from Finca El Puente has won many awards and is regularly featured in premier cafes across the globe.  

One of the qualities that makes Moisés and Marysabel such exceptional partners is their constant drive to improve. They're always refining every aspect of their coffee production. Recently, they made small adjustments to their processing that reduced water use while subtly changing the flavor profile of their signature coffee. With mechanical demucilagers, they left a bit more mucilage on the parchment than in previous years. This type of processing is most similar to honey processing. That small change has brought a brighter, fruitier character to the cup.

Though Finca El Puente is known for growing and testing unique coffee varieties, this coffee is 100% Catuai, the most popular variety on their farm. This year’s offering sings with notes of apricot, blackberry, and chocolate.