Fabio Caballero Jr. is a third-generation coffee producer from Marcala, La Paz, Honduras, continuing one of the country’s most respected coffee legacies. Together with his grandfather, Don Fabio Caballero (Cup of Excellence winner 2018), he founded Finca La Salvaje — a farm dedicated to innovation, sustainability, and exceptional cup quality.

Today, Fabio focuses on varieties like Geisha, Java, Pacamara, and Catuai, grown under dense shade in a biodiverse environment. His coffees have already achieved top rankings in the Cup of Excellence competitions, marking him as one of the most promising young producers in Central America.

Washed coffee beans are processed using a method that emphasizes clarity and brightness in the cup by removing the coffee cherry’s fruit layer before drying. After the coffee cherries are harvested, they are placed in water tanks, where the ripe cherries sink, and the unripe or defective ones float and are removed. The cherries are then passed through a depulper, which removes the outer skin and much of the fruit pulp. Next, the beans are placed in fermentation tanks, where natural enzymes and microbes break down any remaining mucilage (the sticky layer) over a period of 12 to 48 hours. After fermentation, the beans are thoroughly washed with clean water to remove any remaining residue, then spread out to dry in the sun or using mechanical dryers. This method highlights the coffee's intrinsic flavors, often resulting in bright, crisp acidity and a clean cup profile.