The first week has passed. We hope we were able to give you a pleasurable treat with the 1st Advent coffee and that you enjoyed your washed heirloom from Ethiopia with every sip.

With the second coffee we introduce you to a special pair of coffees:

Marysabel and Moises are Cup of Excellence winners, making them among the best producers in the world.

Growing up in the Marcala region of Honduras, Marysabel comes from a long generation of coffee producers from whom she inherited her passion for nature and her knowledge of the Honduran terroir.

Moises is of Guatemalan origin. He worked as an accountant for a coffee exporter, but while spending his time at the cupping table, he became passionate about specialty coffee. In the early 1990's he was sent by his company to Honduras as Production Manager where he and Marysabel met and decided to stay. In 1996, Moises and Marysabel married. Since then they have had two sons and run the business as partners.

"Every day after we pick the cherries, we transport them to the 'Wet Mill'. There the process starts with weighing the coffee, then it is poured into tanks and the cherries are depulped. The coffee then ferments for 16 hours in Tanks, we call this process "dry fermentation" The next day the coffee is washed to remove the mucilage layer and is then laid out on the terraces for pre-drying for 6 hours.

Now the main drying phase begins: The beans dry in mechanical dryers ("Guardiolas") for 70 hours. The slow drying helps us to get a better result. When the coffee has reached a moisture content of 9.5 to 10.5%, it can be removed from the driers and stored in bags.

Some time ago we decided to use plastic bags, similar to the Grain-Pro bags, to achieve better coffee homogenization and to maintain the desired humidity. At this point we take a sample from each batch and then store the coffee in storage."

Year after year, the family optimizes the processing method in their mill in Chinacla and attaches great importance to environmental protection and sustainability. Among other things, Moises has a modern eco-pulper to save as much water as possible. While it used to take 120 liters of water to depulp a 46 kg batch of coffee cherries, it is now only 40 liters. The water is cleaned after each use and can thus be reused.

In his variety garden, which Marysabel affectionately calls "Moises' Garden of Eden", he grows old, almost forgotten varieties in self-built greenhouses, experiments and researches the effect and influence of temperature, water, wind, minerals and soil on his plants.