Roasteries / Candycane Coffee / Caballero Tanairi – Honduras
Caballero Tanairi – Honduras
Candycane CoffeeLabel tasting notes
Forest-fruit jam, grapes, milk chocolate
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
Marcala, La Paz
Altitude
1,600m
About this coffee
From Marysabel Caballero and her husband Moises Herrera, some of Candycane’s longest-standing partners in Honduras, who together farm nearly 200 hectares split across 17 farms around their Xinacla processing plant in Marcala. This Catuaí from 1,600 m had a 72-hour anaerobic fermentation before washed processing — the fermentation adds fruit intensity and aromatic depth while the washing keeps the cup clean and clear. Pink fruit jam, grapes and dried dark berries with a fresh grapefruit acidity, and a black-tea, floral sweetness that makes for an elegant, complex, well-structured cup. 2026 harvest, cupping 87. Source: candycane.coffee.
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