Honduras Caballero Family Experimental

It is no coincidence that the Caballero Family has produced more than 20 winning lots in the Honduras Cup of Excellence competition since 2004 — it is one of the hardest-working and most restlessly innovative families in Honduran coffee. This lot is the result of one of its most recent experiments: freshly harvested coffee cherries are sealed in what the family calls "semi-anaerobic" conditions for three days before resuming the traditional washed process.

The Honduras Caballero Family Experimental, sourced by Intelligentsia Coffee, represents a sophisticated approach to coffee production from the renowned Honduras region. Produced by the Caballero family, this lot utilizes a semi-anaerobic washed process, a technique that carefully manages oxygen exposure during fermentation to influence the final cup profile. While traditional washed coffees are often celebrated for their clean, bright acidity, experimental processing methods like this one are increasingly used by producers to push the boundaries of flavor complexity and texture. To better understand how these specific techniques impact the final cup, you can explore our guide on processing methods. As you evaluate the nuances of this particular experimental lot, we encourage you to reference the flavor wheel to help identify and articulate the distinct characteristics present in this unique offering from the Caballero family.