COMSA Natural Signature Lot
This lot is one of the signature lots from one of the pioneering farmer’s cooperatives in Honduras: COMSA (Café Organico Marcala SA). The lot is made up of selected cherries from many COMSA member farms, all producers that adhere to COMSA’s strict standards.
Producers implement selective picking and deliver the ripest/most suitable cherries to COMSA’s central wet mill, coffee is again sorted and separated. Additional separation (visual) and then by cherry density (floating in basins then hydrolysed for 24 hours) is performed before the cherries are taken to patios or raised beds for drying. They are sun-dried with the cherry skin and mucilage (Natural) on it for 12 to 24 days, depending on weather conditions. Once the dry cherries reach a range of 11.5% - 12% of moisture content, they are stored (dry parchment) until they are prepped to Cima Café’s specifications or those of our Roaster Partners.
Berries (strawberry, blueberry), Cocoa, and Orange are the main descriptors for this lot, with a great body, velvety. Bold yet smooth, a characterful lot.
COMSA was founded in 2000 by a group of over 60 farmers in the Marcala, La Paz region of Honduras. They were one of the first farmer cooperative organisations in Honduras to focus on organic coffee production and aimed at continuous experimentation, improvement, sustainability and innovation.
Today COMSA has over 1.200 active members and are leaders in the Specialty and Organic sectors of Honduran Coffee Production. They are also a true cooperative organisation that supports and promotes their members’ innovative efforts, implement educational programs for members, have technical teams constantly out in the field, introduce novel recycling and sustainability protocols, and many more initiatives.
COMSA also runs an experimental farm called La Fortaleza where all members can try out and share ideas with other producers. The farm is much more than a coffee farm, and promotes the philosophy of COMSA’s organic vision that emphasises the “5 Ms”: (organic) Material, Microorganisms, Minerals, Molecules, and (grey) Matter. All five are essential to healthy soil and healthy producers!
See: https://www.facebook.com/FincaLaFortalezaMarcala/
You can find some of their producer stories here: https://www.comsa.hn/nuestros-productores/
VARIETY – Caturra, Catuai, Lempira, Icatu, IH90 and Typica
REGION – Region of Marcala, Departamento de la Paz
PROCESS – Natural
ALTITUDE – 1200-1700
NOTES - Cocoa Nibs, Malt, Lychee
