La Salvaje

Highlights

“Finca La Salvaje is farm and forest at once: geisha trees grow in deep shade outside Santa Ana, Honduras, where natural streams and fallen leaves keep the soil cool and rich and the cherries ripen slowly. Fabio Caballero, a fifth-generation producer still in his twenties and a two-time Honduran Cup of Excellence winner, depulped this lot and dry-fermented it for 48 hours in covered barrels before washing and drying it for 25-30 days on raised beds under eucalyptus shade. Quantities are tiny, so Regalia only sells 75g bags.”