It is no coincidence that the Caballero Family has produced more than 20 winning lots in the Honduras Cup of Excellence competition since 2004 — it is one of the hardest-working and most restlessly innovative families in Honduran coffee. This lot is the result of one of its most recent experiments: freshly harvested coffee cherries are sealed in what the family calls "semi-anaerobic" conditions for three days before resuming the traditional washed process.