Marysabel and Moises are very focused on sustainable practices of both farming and milling. Everything they do is documented, and they invest considerable time and resources in new equipment, techniques and planting of new varietals. A lot of their energy is spent improving soil health and making sure the environments on their farm are healthy and diverse.
Named for Marysabel Caballero’s mother Sandra Isabel. This coffee is 100% Catuai, a hybrid of Mundo Novo and Caturra that is the most commonly grown varietal in the region. More unusually it has been processed anaerobically. It is interesting to taste this coffee side by side with other Catuai’s from the same producer. It is clear that they have triumphed in giving the coffee a heavy ripe flavour and full bodied texture without any of the negative tertiary flavours sometimes associated with anaerobic coffees.
Marysabel and her husband Moises are 2nd and 3rd generation coffee farmers respectively and have an incredible reputation internationally. More experimental lots like this show that they are in no way resting on their laurels and continue to innovate. We are excited to be able to showcase a breadth of their excellent coffees and to taste the changes from season to season.
