El Puente SL-28

Marysabel Caballero’s connection to coffee runs deep within her family’s history. She proudly represents the fourth generation of coffee producers, with the tradition dating back to 1907 when her great-grandfather, Don Felipe García, began cultivating coffee in Honduras. Don Felipe’s dedication led him to grow, process, and transport coffee beans on mules in leather sacks to El Salvador for export to Germany. In return for his coffee, he received essential goods such as cloth, tools, and fertilizers, which he distributed through a small store in Marcala. 

Sadly, Felipe passed away prematurely, at the age of merely 44; his son, Marysabel’s grandfather, Arsaces Garcia, was a mere nine years old when this occurred. At the tender age of 14, he entered into marriage and assumed responsibility for the family farm. Sandra Isabel, Marysabel’s mother, is the eighth child of Arsaces. In 1975, Sandra and her spouse, Fabio Caballero, purchased farmland from Arsaces. This is where Marysabel’s own coffee journey began. 

Moisés Herrera, hailing from Guatemala, initially worked for a coffee exporter. However, a fateful visit to Honduras in 1992 ignited his passion for coffee, particularly in the municipality of Chinacla, just beyond Marcala’s borders. Moisés and Marysabel married in 1996, embarking on their journey as coffee cultivators together. Their very first farm, La Maltide, marked the beginning of an extraordinary partnership rooted in coffee heritage and shared dreams. 

 

The farm 

Unlike traditional farms with large, contiguous plots, El Puente’s approach involves cultivating smaller, scattered plots across four distinct municipalities: Chinacla, San Jose, Marcala, and Santa Ana. This decentralization presents challenges in terms of management and cherry collection, but it also results in a rewarding experience to witness the profound impact of “terroir” on coffee flavor. 

Across these four regions, Marysabel and Moisés manage a total of 36 different plots of land, each contributing its own nuances to coffee profiles. From the high-altitude climates of Santa Ana to the warmer, more tropical conditions of Marcala, each municipality brings its own unique characteristics to their coffees. By carefully sourcing from diverse regions, the team ensures that every cup of coffee tells a story of its origin, inviting roasters to explore the rich tapestry of flavors that the farms have to offer. 

Marysabel and Moisés’ journey is deeply rooted in their embrace of change, willingness to take calculated risks, and tireless commitment to innovation. They spare no effort in the quest for perfection, with each passing year offering fresh opportunities for honing their craft. With more than 50 farms spanning four diverse regions and a vast spectrum of 56 coffee varieties, their expedition unfolds as an ongoing pursuit of excellence. 

El Puente is profoundly committed to the environmental sustainability of its farms. Their unwavering focus goes into improving the soil to create a healthy growing environment for their coffee trees. They produce organic fertilizer from cow and chicken manure mixed with coffee cherry pulp and other organic materials. The soil undergoes annual analysis to ensure it nourishes the coffee adequately. All water used for processing undergoes thorough filtration before being released back into nature, preserving the purity of local water sources. 

Recognizing the critical role of forests, Moisés and Marysabel preserve some parts of their farms as forested areas. They understand the impact of deforestation on water sources, droughts, and erosion. Their commitment to maintaining biodiversity and forests on the farm reflects their dedication to environmental sustainability.  

To further promote environmental health, they refrain from using pesticides on their farms. Instead, they manage shade levels to control the growth of fungi and other coffee diseases. They have also adopted wider tree spacing, deviating from conventional practices, to reduce the risk of fungus and leaf rust. Their innovative approach reveals that when coffee trees have more space to flourish, they grow healthier and stronger.