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.
We are sharing our first coffees from Finca El Puente as a dual release, with two processing styles from the same lot. Both versions of this coffee are EUDR compliant.
About each coffee:
Natural: The natural processed lot is sent immediately from harvest to dry on raised beds, remaining there with constant movement 18-22 days until the coffee reaches desired moisture content. This process results in a sweeter and rounder cup profile, with rich wine and berry notes.
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.
