Marysabel Caballero and her husband, Moises Herrera, are 2nd and 3rd generation coffee farmers. Don Fabio, Marysabel’s father, inherited large areas of land in and around Marcala from his own father, who was a trailblazer in Honduran coffee cultivation. When Marysabel’s turn came to take the helm, Moises brought his own land in to the family business and the pair now own almost 200 hectares separated into 17 farms, with a centralised wet mill for processing. The majority of the coffee they grow is the Catuai varietal, across varied topography from steep hillsides to gentle plateaus. The pair display a razor sharp focus on quality and invest a lot of time and energy into soil improvements, making organic fertiliser from manure, mineral fertilisers and pulp from coffee cherries. Coffee trees are intercropped with oranges, avocados, flowers, bananas and other fruits - this biodiversity ensures improved soil conditions and lends much-needed shade.