The Barn - Caballero Espresso

Tasting Notes: Dried Apricot, Caramel, Round.

This washed Catuai lot from Marysabel Caballero and Moises Herrera’s La Tina estate in La Paz, Honduras, is a showcase of sweetness and balance, defining quality in Honduran coffee. The cherries are dry-fermented for 12 hours, washed, and slow-dried on raised beds. This meticulously produced espresso is richly flavored with notes of dried apricot, nougat, caramel, and vanilla, offering a silky mouthfeel and making a delicious base for milk drinks.