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Finca El Puente

Marcala, Honduras

$18.25 | 12 oz bag

We met Moisés Herrera and Marysabel Caballero, owners of Finca El Puente, in 2005. Since then, they have become like family, and their constant pursuit of coffee perfection inspires us year after year. From experimental coffee varieties and growing techniques to unique ways of processing, they push the boundaries of coffee quality. This lot—mostly made up of the Catuai variety—has rich notes of cocoa, accented by a brown-sugar sweetness, finishing with a crisp, toasted nut character.

Tasting Notes

Brown Sugar
Toasted Nut

Roast Level

DARK 0 25 50 75 LIGHT 100 75


Natural Sundried
Natural Sundried
Pulp Natural


Varieties: Catuai
Elevation: 1,400–1,653 meters
Harvest Time: January–March 2018
Availability: Through November 2018



Marysabel Caballero's maternal grandfather, Felipe García, established the family's coffee farms and passed them down to his daughter, Sandra, who shares ownership with her husband, Fabio, and their children, Marysabel and Fabio Junior. The family divided their land into a number of parcels, assigning specific areas to individual family members who manage those areas independently. Finca El Puente, for example, is one of Marysabel's areas, which she owns and manages with her husband, Moisés Herrera, along with land that he brought to the marriage.

Originally from Guatemala, Moisés came to Honduras in the 1980s for work with a Guatemalan coffee company, but he ended up buying some land of his own outside of Marcala and becoming a coffee grower before he met Marysabel. Together, they dedicated themselves to producing the highest-quality coffee they could, and, when they heard about the first coffee quality contests in Honduras, they naturally entered the coffee they had grown together. Right away, their coffee started to win prizes in these contests, and coffee from Finca El Puente began a winning streak that is unparalleled.

Today, Finca El Puente is one of the most-innovative farms in the world, growing exotic coffee varieties under unique conditions, testing experimental processing techniques, and generally pushing every aspect of coffee production to improve the coffee and the farm itself.