Honduras - Marcala

About the Coffee

COMSA (Café Orgánico Marcala S.A.) started in 2001 with 69 farmers in La Paz, Honduras, and has grown to over 1,500 smallholder producers. Each farm runs between 1 and 10 hectares, sitting at elevations of 1,200 to 1,800 meters on the volcanic soils of the Marcala region. The cooperative pools the resources of small family farms that would otherwise have little leverage in international markets.

COMSA organizes its work around what they call the "Five M Revolution": money, materials, manpower, management, and motivation. In practice, that means skipping chemical inputs in favor of organic fertilizers, compost teas, and microbial ferments. Farmers receive training in biodynamic growing and cupping, so producers can taste and evaluate their own coffee and understand what drives quality. Many of COMSA's micro-lots score above 86 points and have earned recognition in international competitions.

This lot is washed processed, meaning the fruit is removed from the coffee cherry before drying. It's a clean, straightforward method that lets the natural character of the bean come through. At a medium roast, it works well across brewing methods, including espresso, drip, and French press.