Don Fabio Caballero has been one of ONA Coffee founder, Sasa Sestic’s closest mentors when it comes to coffee production, and is a highly-respected Honduran producer. Mogola was the first farm he purchased back in 1970 which was the same year he got married. The cold, humid weather at his farm promotes slow maturation resulting in developing complex and intense flavours in his coffees. This is the first time we have asked Don Fabio to produce a ‘supernatural’ – a coffee fermented in a thick layer on African beds. This process is designed to promote more intense fermentation of the coffee fruit, which in turn creates very pronounced and unique flavours and aromas.
This natural Catuai from Mogola, Honduras has a wide range of tasting notes. Aromas of dark plum and rich red wine are accompanied by cherry, pomegranate, hazelnut-like notes and a spiced rum quality on the finish.
Want to learn how to brew a v60 pourover? Check out this tutorial video by ONA Coffee’s Devin Loong:Watch tutorial