La Salvaje, Honduras, Washed
- Regular price
- $53.50
- Sale price
- $53.50
- Regular price
-
- Unit price
- per
Jasmine, tangerine and honey
rare find
COFFEE PROFILE
This Washed Geisha lot is powerful and fruity, with notes of ripe tangerine, the sweetness of honey, and an undertone of jasmine floral notes.
| TASTES LIKE | Jasmine, tangerine and honey |
| ROAST | Filter |
Story
The Honduras La Salvaje Geisha Washed 2025 is a remarkable production by Fabio Caballero Jr. and the Caballero family at Finca La Salvaje. Established in 2019 in the La Paz region near Marcala, the farm, named “La Salvaje” or “the wild,” embodies its untouched biodiversity, nestled within a heavily forested area abundant with native shade trees and natural springs. Utilizing seed stock from the acclaimed Finca San Francisco, the farm was planted with Geisha and Java varieties, quickly earning recognition for its potential
In 2025, this washed Geisha lot achieved 1st place in the Honduras Cup of Excellence (Exotic Category) with a score of 91.59 points, fetching US $88.40 per pound at auction, the highest price in that year's competition. The coffee is cultivated at high elevation under shade, hand-harvested at peak ripeness, and processed with precision. Cherries undergo a 48-hour dry fermentation in covered barrels, followed by careful washing and slow drying on shaded raised beds for nearly a month. This meticulous process results in an exceptionally clean and complex cup, highlighting the elegance of the Geisha variety and establishing Finca La Salvaje as one of Honduras’s most celebrated new farms.
| PRODUCER | Fabio Caballero Jr. |
| REGION | La Paz |
| VARIETAL | Geisha |
| PROCESS | Washed |
| ALTITUDE | 1500-1600 masl |
Origin
La Paz, Honduras
Coffee cultivation in La Paz, Honduras, particularly in the Marcala region, has a rich history dating back to the 19th century. Initially introduced by traders and missionaries, Arabica coffee production was small-scale and primarily for local use. However, in the mid-20th century, improved infrastructure and road networks enabled highland farmers to access export markets, establishing coffee as a vital part of the local economy. The region's fertile volcanic soils, cool microclimates, and elevations often exceeding 1,400 meters provided ideal conditions for coffee cultivation, earning Marcala a reputation for producing balanced and clear coffees.
In 2005, Marcala became the first coffee-growing area in Honduras to receive a Denomination of Origin (DO), protecting its name and securing its international reputation. Despite challenges such as Hurricane Mitch in 1998 and coffee leaf rust outbreaks in the 2010s, which prompted farmers to adopt resilient varieties and enhance agronomic practices, La Paz and Marcala have emerged as leaders in Honduras's specialty coffee sector. Today, the region is synonymous with high-quality
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 91 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |
