Honduras Guajiquiro Natural

About This Coffee

This regional lot from Guajiquiro is grown in the mountains of La Paz, Honduras, at elevations between 1,600 and 1,800 meters. The coffee is produced by smallholder farmers and processed using a natural method, which includes a 48–72 hour fermentation followed by two weeks of sun drying. This process enhances the coffee's sweetness and complexity, resulting in a fruit-forward cup with tasting notes of blackberry cobbler, almond, and cocoa nibs.

Origin

Guajiquiro (Honduras)

Flavor Notes

Almond, Blackberry Cobbler

Roast Level

—

Processing

Natural

Typology

—

Buy from Roaster

Radio Roasters Coffee

Former NPR News producer Chip Grabow founded Radio Roasters Coffee in 2014 in Decatur, Georgia, initially running a delivery only operation while still working full time in broadcast journalism. What started as a side project born from a desire to bring West Coast specialty coffee culture to Atlanta grew into a full production roastery by 2018. Grabow bootstrapped the business from day one, focusing on a tight roster of origins including Ethiopia, Kenya, Guatemala, Colombia, Brazil, and Mexico. The roastery earned a Good Food Award for its Ethiopia Modor Shantawene, a washed coffee from the Sidama region. Grabow passed away unexpectedly in December 2025, leaving behind a roastery built on curiosity, self reliance, and a deep respect for the craft.

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