HONDURAS | LA SALVAJE NATURAL | MEDIUM ROAST

• COUNTRY: HONDURAS
  REGION: SANTA ANA, MARCALA
  PRODUCERS: FABIO JR (DON FABIOS GRANDSON)
  FARM: LA SALVAJE
  ELEVATION: 1500 - 1700 m.a.s.l
  VARIETAL: JAVA
  PROCESS: NATURAL
  IMPORTER: PROJECT ORIGIN
  
  
• CUPPING NOTES:
  WHITE NECTARINE
  MILK CHOCOLATE
  ROASTED ALMONDS
  
  
• MEDIUM ROAST
  FOR ESPRESSO AND MILK BASED COFFEE
  
  

ABOUT THE FARMER / REGION

La Salvaje is high up in the mountains of the Marcala region, but it is so densely planted with native trees that you cannot see beyond its borders - although the crystal blue skies do shine through the leaves above. This farm was acquired by the Caballero family about 7 years ago, and planted with geisha and java trees, with 2025 being their first full commercial harvest. As if achieving your first harvest wasn’t exciting enough, Fabio Jr submitted his washed geisha to the Honduras Cup of Excellence and placed first!

The farmland is steep and the coffee trees grow tall. Bookending the coffee trees are small rivers and a small dam, of which are used to supply the nearby villages with fresh spring water. The native planted trees include pine, which is a nationally protected tree. The tall pine trees provide ground coverage, when they shed their needles, it helps maintain a constant temperature in what becomes a mini microclimate. The air is cool and stable and fresh, and these stable cool temperatures mean the coffee cherries mature very slowly, resulting in late harvests, but incredibly rich and clean cup profiles.

Fabio Jr was very proud to present his farm La Salvaje to us on a visit and he hopes this farm will continue to produce exceptional quality coffees with each harvest. By keeping the natural landscape and allowing nature to contribute to the soils and ecosystem, Fabio Jr has a wonderful project ahead of him, and we can’t wait to explore the flavours of this land as it grows and matures.

Processing Details:

1) Picking of only red cherries, separated by sections of the farm.
2) Coffee is hand sorted to remove under- and over-ripe cherries and select cherries between 18-22ºBrix.
3) Cherries are dried on raised beds for airflow and turned every few hours to ensure even drying. Don Fabio’s raised beds for his naturals are located at his home which has a better temperature for drying naturals and allows for a higher level of control.
4) Drying is done slowly over 20-30 days to allow the beans to absorb the sweetness and fruitiness from the coffee cherry pulp and skin.
5) Cherries remain on raised beds until moisture content reaches 10-12%.
6) Dried beans are then stored in the dried cherry pod for protection and to maximise sugar and fruit flavour absorption until milling and export preparation.