This coffee is from Honduras, produced by Marysabel Caballero and Moises Herrera of the renowned Caballero family. Grown in Marcala at 1,600 meters elevation, this natural-processed Catuai variety thrives in cool highland breezes where slow maturation amplifies sweetness and depth. The natural processing allows the fruit to ripen and dry with intention, concentrating sugars and enhancing complexity. The cup features flavors of dried fruit, apple, and brown sugar, with richness and complexity that justifies its name "Bomba de Fruta" (Fruit Bomb).
The Espresso Lab, located in Dubai, was founded by a passionate Emirati entrepreneur with a vision to bring a scientific and artisanal approach to the local coffee scene. They are dedicated to sourcing the highest quality beans and using precise, data-driven roasting techniques to unlock their full flavor potential, creating a world-class coffee experience.
