Nicaragua - Finca San Jose de las Nubes - Salvaje

Explore the bold spirit of Nicaragua Salvaje, a limited release from Finca San José de las Nubes, made in partnership with our longtime friend and partner-producer Bayardo Reyes. Hand-selected Catuai Red and Yellow cherries give it luminous notes of tropical fruit like mango and warm cinnamon spice — a flavor both bright and grounded in tradition. A Dual Fermentation What sets Salvaje apart is its process: an 82-hour anaerobic rest followed by a second fermentation and a washed finish. The result marries the vibrancy of natural fermentation with the clarity of a washed coffee — layered, expressive and balanced. The Farm and the Name The coffee grows at 1,200 meters in volcanic soil under plantain shade on Bayardo's farm, where he has built worker housing, brought in solar and wind power, improved sanitation and funded a teacher for farmworkers and their children. Read more about Finca San José de las Nubes. The name and label were designed by Portland artist David daCosta, celebrating Nicaragua's rich primitivist art movement. In Nicaragua, salvaje means "wild" — but it also means "extraordinary," and this coffee lives up to both. Roasted by a Certified B Corp Roasted in Portland, Oregon by a Certified B Corporation on 100% renewable energy, with at least 1% of annual gross profits donated to nonprofits. Read our direct trade sourcing standards.

Produced by Bayardo Reyes at Finca San Jose de las Nubes in Nicaragua, this Catuai lot showcases the distinct profile of the anaerobic processing method. By fermenting the cherries in an oxygen-deprived environment, producers can influence the development of complex acids and sugars, often resulting in intensified sweetness and unique aromatic profiles. While traditional washed coffees are celebrated for their clean, bright acidity, anaerobic-processed coffees frequently exhibit bolder, more experimental characteristics.

Roasted by Nossa Familia Coffee, this selection highlights notes of tropical fruit, mango, and warm cinnamon spice. To better understand how these specific descriptors fit into the broader spectrum of coffee quality and character, we recommend consulting our flavor wheel. This coffee serves as a compelling example of how careful post-harvest handling at 1200 masl can transform a familiar varietal like Catuai into a vibrant, fruit-forward experience for the palate.