Moisés Herrera and Marysabel Caballero manage an impressive coffee operation in the renowned growing region of Marcala, which encompasses over 300 hectares, divided into 35 smaller farms. One of these farms, Finca El Puente, produced the first coffee Stumptown bought from them 22 years ago. As one of Finca El Puente’s first buyers, Stumptown continues to purchase lots –– natural, washed, experimental –– which highlight the work and legacy of this dynamic couple and groundbreaking operation.
As a fourth-generation coffee farmer, Marysabel Caballero’s bond with coffee is directly tied to her family’s history. Coffee cultivation in Marysabel’s family dates back to 1907, when her great-grandfather began growing coffee in Honduras. According to family history, Don Felipe García grew and processed coffee in Marcala, then transported it by mule in sacks made of leather to a port in El Salvador where it was exported to Germany. He received payment for his coffee in cloth, tools, and fertilizers, which he sold in a small store in Marcala. Moisés Herrera’s coffee story began in Guatemala, where he worked for an exporting company. On a trip to Honduras in 1992, Moisés visited an area in the municipality of Chinacla, just outside of Marcala, and noted the ideal altitude and conditions needed to produce high-quality coffee. He met Marysabel, they
were married in 1996, and together they began planting and cultivating coffee on their first farm in the area, La Matilde.
Moisés and Marysabel are continually working to improve the quality of their coffee and the efficiency of their operations while caring for the natural environment. On the farms they are working on a regenerative agriculture project and focusing on deliberate renovations to maintain soil and tree health. They also have a goal of planting an additional 10,000 shade trees this year. The main wet mill relies primarily on gravity to move coffee through the process, reducing water usage. Moisés and Marysabel have also installed centrifugal dryers to quickly remove the surface water of the beans before drying. They have upgraded drying infrastructure and utilized both mechanical dryers, fueled by the parchment that is removed from the bean before shipment, as well as raised beds.
In addition to a number of investments and updates focusing on efficiencies, they have expanded their micromill to allow for further separation of small single-variety & alternative processing lots. The wet-mill has equipment to both process large quantities of cherry, but also to focus on small volumes and selective separations. Stumptown purchases both large and small lots, for use in our blends, to highlight on our single-origin menu and for limited edition offerings. This method of purchasing allows us to be stable partners with Moisés and Marysabel and continue one of our longest Direct Trade relationships.
Moisés and Marysabel place a genuine emphasis on giving back to the local community. When making improvements to their farms and mills, worker welfare is always part of the goal, not only to increase efficiency, but to make processes better and safer for their employees. They have a small year-round team and employ between 150-200 pickers from the local community during the harvest. With the total production spread over many small farms, they rely on their team and community, whom they feel is the foundation for continued longevity and success.
We are honored to continue working with Moisés and Marysabel, as we watch the coffees from El Puente evolve and surprise us in the best way each year.
