La Salvaje

Finca La Salvaje is both farm and forest. Located high in the mountains just outside of Santa Ana, geisha trees thrive in the shade of this shrouded forest, with natural streams circulating water and nutrients throughout the connected soil. Fallen leaves from the forest trees keep the top soil moist and nutrient rich. “Salvaje” in Spanish means “wild”, an apt name for the uninhibited growth of the forest which spontaneously produces ripe coffee growing conditions. Coffee trees grown in the shade take longer to produce mature cherries without direct sunlight, and yields are lower, but the result is something spectacular. This coffee is bursting with bright acidity and balances out with a sweet finish. We taste notes of juicy passionfruit, bittersweet aperol and orange peel, and floral jasmine.

The quality of this coffee is of course not just a result of its environment, but of the expertise and care of Fabio Caballero in his growing, harvesting, and processing. A fifth generation coffee producer, he is only 29 years old, and has already won Honduras's Cup Of Excellence two times. For this lot, cherries were depulped and dry fermented for 48 hours in covered barrels with temperatures ranging between 64-72° F. They were then washed and dried in raised beds under the shade of eucalyptus trees for 25-30 days, in temperatures ranging from 64-68° F. We had the privilege of meeting Fabio and visiting La Salvaje back in March, and we’re humbled that he’s allocated some of this very limited lot to us. Due to the limited quantity available, we are only offering this coffee in 75g bags.