COMSA

Tasting Notes: Honey, apricot, cocoa

Earlier in the year we tasted samples of several outstanding coffees from Honduras.
We selected two, one to bring more chocolately notes to our Dark Horse blend and this red honey processed coffee from the Cafe Organico Marcala S.A. (COMSA) which stood out for its sweetness and distinct notes of stone fruit.

The co-operative is not only certified organic, but is Fairtrade and Bird Friendly too. Organic farming has been at the heart of the co-operative since it was founded in 2001.

We particularly love the fruit notes as cold brew and the full body and cocoa finish in cafetiere through to espresso.

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  • Location

    The town of Marcala, in south-western Honduras, is located in the mountain range of Montecillos at heights of 1200 – 1700 masl. It has huge potential for the production of speciality coffees & several coffees from this region have won prizes in the Cup of Excellence.

    This Marcala coffee is produced under strict organic production rules, focused on re-establishing ecological balance and renewing the soil. The farmers promote diversification and biodiversity on their plantations, including the use of shade, chiefly from the Inga tree and other plants such as citrus and musa (banana) trees.

    The transition from conventional to organic came with its challenges, such as drops in crop yields and a loss of many members who left the organisation. COMSA established an alliance with CEDECO (Corporacion Educativa para el Desarrollo Costarricense), which was able to help them enable farmers to move to certified organic farms.

  • Farm / Co-op

    In 2001 a group of farmers decided to combine forces to be better able to produce high quality coffee. This included 69 members forming the COMSA co-operative (Café Organico Marcala S.A.). Their goal was to invest in organic rather than conventional production.

    Nowadays, the COMSA co-operative is made up of 1,400 small-scale coffee farmers innovating and experimenting with organic practices, always with the emphasis on preserving local plant life and improving and maintaining the coffee's high quality.

  • Processing

    The honey processing of the coffee starts from the moment of picking, when only 100% ripe cherries, red wine-like in colour, are hand-picked. The farmers deliver the cherries to COMSA’s central wet mill, where the highest quality cherries are selected. There is then a second selection to remove any remaining lower quality cherries.

    Afterwards the double selected cherries are placed in a clean tank filled with water, where they rest for 24 hours to hydrolyse the beans inside the cherries. Any floating cherries are discarded to only process the cherries with ideal density. Once the coffee is hydrolysed, it is de-pulped to remove the cherry skin and then packed inside clean polypropylene sacks and transported to the patios or raised beds where they are sun-dried with their mucilage for 12 to 24 days, depending on weather conditions.

    Once the dry cherries reach 11.5% - 12% of moisture content, they are packed again into polypropylene sacks and stored in one of COMSA’s warehouses, ready to be prepared and shipped.

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Delivery information

We deliver throughout the United Kingdom via Royal Mail 1st class post. You can expect delivery within 2 – 3 working days, but please allow up to 5 working days. In the unlikely event that we cannot deliver the goods within this time we will be in touch right away to let you when you can expect your order, or to arrange a refund if you prefer.

Postage and packaging is £2.95 on the total order. This will be added during checkout.

Postage & packaging is free on all subscriptions

Delivery Information