The Caballero #1 brings together a rich, butterscotch sweetness, an apple-like malic acidity, and a creamy finish. It's a juicy, moorish coffee that shows the excellence of its cultivation through the transparent washed processing. Named after Marysabel Caballero, this wonderful coffee was produced by her and her husband Moises Herrera. The family has a medium sized farm in Marcala in the south east of Honduras. It's located near the Beneficio Xinacla, a central milling station that many farms deliver to. Marysabel and Moises's farm has seen great success over the last few years, producing high quality coffee with an emphasis on sustainability. They've done heaps for the reputation of Honduran coffee on the international market.