Honduras: Guajiquiro Natural

Grown high in the mountains of La Paz, this regional lot from Guajiquiro brings together coffees from smallholder producers farming at elevations of 1,600–1,800 meters. The result is a vibrant, community-driven coffee shaped by careful cultivation and attention to detail.

Ripe cherries are hand-picked at peak maturity, then undergo a 48–72 hour fermentation before being slowly dried in the sun for over two weeks. This natural process enhances the coffee’s sweetness and complexity, producing a cup that is fruit-forward and expressive.

This lot represents more than just great flavor—it reflects a growing movement in Honduras focused on quality, sustainability, and collaboration among producers working to elevate their craft.

Tasting notes: Blackberry cobbler, almond, cocoa nibs