Honduran Caballero Confite

Tasting Notes

Hazelnut, Pineapple, Orange Soda,

Tasting Score:

86

Processing Technique

Ext. Fermentation Natural

Area

Southern Province Huye

Altitude

1600 M

Variety

Catuai

Harvest

2023 - 2024

Manufacturer

Marcala, Chinacla

Supplier

Nordic Approach by Malkins

Gas Release Duration:

For coffees ordered as whole beans, the gas release period is a minimum of 10 days for filter coffees and 15 days for espresso coffees, starting from the roasting date.

ABOUT THE FARM;

Caballero coffees are named after Marysabel Caballero, although it was actually Marysabel and her husband, Moises Herrera, who created these beautiful coffees. Moises always fondly says that Marysabel is the star. It's no surprise when you meet Marysabel; she's warm and charming, and one of the most genuine and lovely people I've ever met.

The family owns several small and medium-sized farms in Marcala, in southeastern Honduras. They are all centered around their beneficio (wet mill). This is a central mill where they deliver cherries from each farm and process the coffee. They typically keep each farm's production separate, but when the daily harvest volume is very small, they may combine harvests from different farms. We call these blends "Caballero" without an additional name in our offering list. Their quality easily rivals coffees from a single block or farm, but they are blended to create slightly larger batches.

Marysabel and Moises are highly focused on sustainable farming and milling practices. They have been extremely successful in producing high-quality coffees and have contributed to the rise of Honduran quality coffee. Everything they do on the farms is documented, and they invest significant time and resources in both new equipment and the cultivation of new coffee varieties to improve the quality of the coffee.

Confite is a new coffee category created to describe naturally sweet coffees that are very sweet and sugar-like. The name comes from a popular style of confectionery consisting of dried fruit, nuts, seeds, or spices coated in sugar.

Since everyone uses different grinders for brewing, I'll provide micron values from the Kruve grind reference table, which is more universal for coffee grinds. You can print it out on A4 paper from the link I provided and compare grind sizes. This may not give you 100% perfect results, but I think it's pretty close. A word of caution: Every grinder produces coffee dust and large coffee chunks when grinding. Please ignore these factors when comparing microns and use the micron size as the most common. 

Kruve Reference Link

Our Favorite Brewing Methods:

Water preference: Iceberg

V60 

Grind Size: Medium 900 µm

Water temperature: 92

Coffee: 16 g

Water: 250 g

You can stick the filter to the dripper with tap water, but I recommend warming the dripper first with a little hot water. 

00:00 - 00:08 50 gr blooming 

00:35 - 00:50 Complete to 150 

01:25 - 01:50  Complete to 250 

Total brewing time average  Between 2:20 and 2:40.

Aeropress

The Tim Wendelboe recipe works beautifully with our coffees. You don't need a gooseneck kettle. The brewing time is very short. We recommend it for those who want a convenient, rich, and delicious coffee, especially at work or while traveling.

Grind Size: Medium Fine 600 µm

Water temperature: 96 (In a classic kettle, when the water stops boiling, it is enough to open the kettle lid and wait for 1 minute.) 

Coffee: 14 g

Water: 200 g

Aeropress flat method:

00:00 - 00:10 Fill with 200 grams of water, mix back and forth 3 times and quickly close the piston. 

01:00 - 01:08  Remove the piston, mix back and forth 3 times and close it

01:08 - 01:30 Start pressing and complete the brewing within 20-25 seconds.

French press

Our first recommendation for those wondering what the most practical and economical way to brew our coffee is the French press.  It's not as clear as coffee brewed with a paper filter, but it's surprisingly good.

Grind size: Medium Coarse 1100 µm

Water temperature: 96 (In a classic kettle, when the water stops boiling, it is enough to open the kettle lid and wait for 1 minute.)

Coffee: 16gr

Water: 250 g

00:00 - 00:10 fill all the water

00:10 - 00:30 Stir for 20 seconds. (Please try to mix quickly and not create a vortex.) Close the lid and wait.

04:00 - 04:20 Open the lid, stir calmly for 20 seconds and close it.

Complete the brewing by slowly pressing between 08:00 and 09:00.

Sage Sdc 450

For brewing 30 gr to 500ml or 40 to 650ml  ;

If you are not brewing 1 liter, brew a small amount (100-150 ml) in fast mode and heat the carafe. (Please pour the water into the flowers instead of pouring it out.)

Grinding Size: 900 µm for 500 ml - 1000 µm for 650 ml

Bloom time: 45 seconds

Bloom vol: 3 lines for 650 -  4 lines for 500 ml

Brew temp: 92 

Flow rate: Two lines

For 500 ml, it takes 4 minutes for the brew to completely filter into the carafe, and for 650 ml, it takes 5 minutes.