Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land completely planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for their commitment to developing coffee quality in Honduras.
After de-pulping the mucilage is removed with the use of a Penagos aqua pulper. The parchment is then fermented for 12 hours before it is washed using African washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee.
After washing, the beans are soaked for about 12 hours in running clean water.