Variety: Catuai
Process: Extended Fermentation Washed
Fermentation: 72 hours in Fermentation Bags
Drying time: 18 days dried on raised beds
Altitude: 1500–1650 masl
Location: Chinaela, Honduras

Marysabel Caballero is a fourth-generation coffee producer, having inherited the trade from her great grandfather who began farming coffee in 1906. Ninety years later, Marysabel married Moises Herrera, and the two started Finca el Puente.

This producer relationship is near and dear to us at Swiss Water, where Marysabel and Moises’ son, Ezri Herrera, works today. We are truly excited to share coffees that showcase not only the family’s rich commitment to the coffee industry, but celebrate their innovative explorations of processing, and their enthusiasm for the future.

Coffees here are grown in sandy, clay-loam soil among the Montecillos mountains, and are planted among native trees and more newly added fruit trees to promote local wildlife. Finca El Puente is also committed to resource preservation and sustainability, limiting water waste and emphasizing biodiverse ecosystems among its plantings.

Extended Fermentation Washed: Ripe cherries are harvested, then put in bags lined with plastic and sealed for 72 hours for extended semi-anaerobic fermentation. Coffee is depulped and washed, then dried slowly in the farm’s guardiolas, horizontal mechanical dryers. The effect on flavor can be seen in an added complexity of cup profile, with expressive fruit flavors credited to the long fermentation, and the washed process offering clarity.

About Swiss Water

Swiss Water® Process was designed as an alternative to using Methylene Chloride as a decaffeination solvent. We are fully committed to quality coffee, and we are committed to never using chemicals to remove caffeine. We proudly keep Methylene Chloride and Ethyl Acetate out of our facility and away from your coffee.

Swiss Water® Process — 100% chemical free coffee decaffeination.