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Nougat. Macadamia. Vanilla.

Regular price 15.00 €
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Origin: La Paz, Honduras
Roast: Espresso / Filter
Producer: Marysabel Caballero & Moises Herrera
Altitude: 1600 Meters 
Varietal: Catuai
Process: Washed

Our Christmas Coffee is our best selling item every season for a reason: There is no better gift than a delicious coffee that can be enjoyed over the festive period! 🎄☕

Every year we search far and wide for the perfect coffee to share over the festive period. This year is no different. Merry Christmas!

For Christmas 2023 we have picked a deliciously sweet coffee from Honduras. With notes of nutty nougat, smooth chocolate, and luxurious vanilla, this coffee is full of the most tempting seasonal flavour. Ideal for starting those festive days, sharing with family and friends, or just relaxing after all that Christmas excitement.

Our Christmas coffee was was grown in La Paz by Marysabel and Moises. Over twenty years of hard work - with multiple Cup of Excellence awards along the way - they have helped transform the reputation of Honduran coffee. A focus on sustainable farming and processing practices has made Caballero one of the leading producers in the country. We have featured a number of lots from their estate this season and our Christmas Coffee is a perfect finale. Enjoy.

The Cup

Coffees from Marysabel and Moises are always memorable: they are nurtured on the plant and expertly processed to offer depth and sweetness that is a signature of the farm.

Our Christmas coffee is richly flavoured with notes of nougat, vanilla, macadamia, and chocolate. The delicious profile is well balanced with a smooth, pillowy mouthfeel: perfect brewed as filter or espresso and a delicious base for your favourite milk drink.

About The Farm

Marysabel and Moises have played a big part in contributing to the growing reputation of Honduran coffees. Everything they do is documented, and considerable resources are invested both in new equipment and planting of new coffee varieties.

Marysabels father Don Fabio operates coffee farms around Marcala. After many years of poor profits, he decided to hand out land to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms into the family business and together they have almost 200 hectares of coffee split across various fincas.

The Caballeros are committed to the environmental sustainability of their farms. A lot of their focus goes towards improving the soil of their farms to ensure a healthy environment. They produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.

The Process

Caballero coffees are processed at their Beneficio (wet mill) in Xinacla. This central mill where they deliver cherries from each farm and process the coffees. Local pickers are hired and trained to select only the ripest cherries. After de-pulping the coffees are dry-fermented for 12 hours, then washed in channels to remove any floating, undeveloped beans. All coffee is slowly dried on raised beds. This classic washed process has helped produce a sweet, clean coffee that will satisfy all palates.

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