This nano-lot of coffee was grown by 5th generation coffee farmer Fabio Caballero on Finca la Salvaje in Honduras. It is an anaerobic fermented coffee held at approximately 69 degrees F. for 48 hours.
The soils on the farm are primarily volcanic in origin, rich in organic matter and well-drained, providing an ideal foundation for specialty coffee production. Combined with the region's cool mountain climate and high elevation, these fertile soils contribute to the sweetness, clarity, and vibrant acidity.
Grower: Fabio Caballero, Finca La Salvaje
Region: Santa Ana, La Paz
Elevation: 1850 MASL
Varietal: Java
Process: Natural-Anaerobic Fermentation
Flavor profile: Orange citrus, cranberry, milk choclate, dark red fruit.
This nano-lot of coffee was grown by 5th generation coffee farmer Fabio Caballero on Finca la Salvaje in Honduras. It is an anaerobic fermented coffee held at approximately 69 degrees F. for 48 hours.
The soils on the farm are primarily volcanic in origin, rich in organic matter and well-drained, providing an ideal foundation for specialty coffee production. Combined with the region's cool mountain climate and high elevation, these fertile soils contribute to the sweetness, clarity, and vibrant acidity.
Grower: Fabio Caballero, Finca La Salvaje
Region: Santa Ana, La Paz
Elevation: 1850 MASL
Varietal: Java
Process: Natural-Anaerobic Fermentation
Flavor profile: Orange citrus, cranberry, milk choclate, dark red fruit.
