LA
SELVAJE
SINGLE FARM
〰️
Generational transition
〰️
SINGLE FARM 〰️ Generational transition 〰️
Producer Fabio Caballero Jr.
Farm La Selvaje
Region Santa Ana, La Paz
Altitude 1850 masl
Process lot1 Natural / Lot2 Super natural
Species Arabica
Varieties Catuai
Harvest March
LA SELVAJE
abio Caballero Jr. is a fifth-generation coffee producer. In 2019, he teamed up with his grandfather, Fabio Caballero – a lifelong grower and pioneer of high-quality coffee – to purchase Finca La Salvaje. This marked the start of a new chapter in a family legacy defined by quality, innovation, and a deep respect for the land.
That vision quickly bore fruit: in 2025, the farm took first place at the Cup of Excellence in the “Exotic Variety” category.
From day one, they planted Java and Gesha – a bold move aimed at a discerning market. Over time, they’ve expanded their varietal range, including this standout Catuai.
Nestled in San Isidro, Santa Ana, La Paz, Finca La Salvaje is 90% shade-grown. The name speaks for itself – a wild, biodiverse ecosystem home to native wildlife, vibrant birdlife, natural springs, and dense forest. From a distance, the coffee trees are barely visible, hidden among the thick, thriving vegetation.
The farm is also a vital water source, with several natural springs that supply two neighbouring communities. Protecting these resources – and the broader ecosystem around them – isn’t just a priority; it’s a responsibility.
PROCESS
NATURAL
The Natural Catuai is selectively picked once sugar levels reach around 25° Brix.
Once picked, the cherries are left to rest overnight before fermentation begins. On the following day, the cherries are placed in bags for a short, controlled fermentation lasting between 12 and 16 hours. This step is designed to allow natural yeasts to initiate a gentle fermentation that enhances sweetness and develops character without overwhelming the coffee’s balance.
After fermentation, the cherries are transferred to raised beds, where they are exposed directly to the sun. Over the course of 25 to 30 days, the coffee is carefully dried with regular turning and monitoring to ensure consistency and avoid defects.
Once the drying phase is complete, the lot is stabilized and stored under controlled conditions until it is prepared for milling and export. This process typically produces coffees that are fruit-forward yet clean, with bright acidity, layered sweetness, and a well-structured body.
SUPER NATURAL
The Supernatural process begins with cherries harvested in the afternoon once sugar content levels reach 24° Brix.
Right after harvest, the cherries are sealed in tanks for an extended anaerobic fermentation lasting 72 hours. During this stage, the fruit undergoes a more intense transformation as the absence of oxygen allows different microbial activity to develop, generating concentrated flavors and aromatic complexity. Natural juices and MOSTO (cherry juice) accumulate during this time, and once fermentation is complete, these are drained to prevent excessive activity that could negatively impact the lot.
Following fermentation, the cherries are spread out on raised beds and dried under direct sun exposure for about 30 days. Careful monitoring and frequent turning of the cherries ensure even drying and preserve the integrity of the lot.
Once dried, the coffee is stabilized in storage until milling. This processing method results in a cup profile with striking fruit and wine-like notes, a syrupy body, and layered complexity
CUP PROFILE
Lot 1: Nature
Aromas: orange, nutella
Flavours: lemon, cacao, whisky, vanilla, milk, raisin, malt, strawberry milkshake
Lot 2: Super Nature
Aromas: Clove, chocolat, raspberry, hazelnut
Flavours: blackberry, caramel, cacao, black tea, red fruits
