La Salvaje Main Lot Washed Gesha | Honduras
£23.95
- Blood Orange, Black Plum, Ginger Blossom
Additional information
Coffee Details
- Country of Origin
- Honduras
- Varietal
- Gesha
- Process
- Washed
- Roast Level
- Ultra-Light
- Farm
- La Salvaje
- Altitude
- 1820 masl
Rest guidance
Recommended rest: 4 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Blood Orange, Black Plum, Ginger Blossom
Overall profile
Floral and juicy: ginger blossom leads, with black plum through the middle and a blood orange brightness.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 3/5
About Terraform Coffee Roasters
Founded in Shanghai in 2019, Terraform Coffee Roasters is a prominent Chinese specialty coffee roastery known for its focus on light, ultra-clean roast profiles and high transparency. The roastery places a strong emphasis on classic washed processing, aiming to showcase delicate florality, vibrant fruit structure, and distinct terroir.
Roaster notes
Honduras — Fabio Caballero Jr. La Salvaje Gesha, Main Lot (Washed)
Tastes Like — 🌸 Ginger Blossom • 🍑 Black Plum • 🍊 Blood Orange
DETAILS
- Producers: Fabio Caballero Jr. & Don Fabio Caballero
- Farm: La Salvaje (founded 2019)
- Country: Honduras
- Varietal: Gesha
- Lot: Main Lot
- Process: Washed (double fermentation)
- Altitude: 1,820 masl
- Harvest: June 2026
- Recognition: 1st place, Exotic Varieties, 2025 Honduras Cup of Excellence (washed Gesha)
INTRO
A washed Gesha from La Salvaje, the farm that took 1st place in the Exotic Varieties category at the 2025 COE. In the cup: ginger blossom, black plum, and blood orange.
THE PRODUCER
La Salvaje was founded in 2019 by Fabio Caballero Jr. and his grandfather, Don Fabio Caballero. In the 2025 Cup of Excellence, they took 1st place in the Exotic Varieties category with their washed Gesha.
THE PROCESS
This washed Gesha comes from the main lot. The cherries were fermented for 48 hours, then depulped and fermented for another 36 hours. They were dried for 25 days on raised beds inside a rain-sheltered greenhouse, then rested for 15 days until reaching a moisture content of 10.5%.
The two-stage fermentation (48 hours in cherry, then 36 hours after depulping) is the defining step. Together with the long, sheltered raised-bed drying, it builds the layered ginger blossom and black plum character.
THE CUP
Floral and juicy: ginger blossom leads, with black plum through the middle and a blood orange brightness.
Flavour Notes
🌸 Ginger Blossom 🍑 Black Plum 🍊 Blood Orange
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