- Producer
- Marysabel Caballero & Moises Herrera
- Region
- Marcala
- Elevation
- 1 600 masl.
- Variety
- Catuai
- Process
- washed anaerobic 72h
- Crop
- 2026
- Cupping score
- 87
- Espresso
- Last chance
Caballero Tanairi – Honduras
forrest fruit jam, grapes, milk chocolate
anaerobic washed
washed anaerobic 72h
Wrong combination selected
Caballero Tanairi is an anaerobically fermented washed lot from Chinacla in the Marcala region of south-eastern Honduras. It is produced by Marysabel Caballero and Moises Herrera, whose family manages nearly 200 hectares across 17 farms. Cherries are processed at Xinacla, their centrally located wet mill.
This lot is made up of Catuai grown at 1,600 masl. A 72-hour anaerobic fermentation is followed by washed processing, preserving clarity in the cup while developing fruit intensity and sweetness.
Expect floral notes, pink fruit jam, grape, dried dark berries, and grapefruit. The cup finishes sweet and clean, with a black-tea-like quality.