Comsa

COMSA

Grown in the highlands of Marcala, La Paz, in Honduras, COMSA Reserva is a washed coffee that reflects both the rich agricultural tradition of the region and the progressive spirit of its producers. Cultivated between 1250 and 1700 metres above sea level, this lot is composed of Parainema, Lempira, Typica and Ihcafe 90 varieties, harvested from December through March.

Each cherry is hand-picked at peak ripeness, with a deep red colour reminiscent of red wine. Once collected, they are delivered by farmers to COMSA’s central wet mill, typically during the late evening hours. The cherries rest overnight in the hopper for 12 to 16 hours, allowing for initial fermentation inside the fruit. The next morning, they are de-pulped and the wet parchment beans are fermented in clean tanks without water for 24 hours. After this controlled fermentation, the coffee is thoroughly washed and dried under the sun on patios or raised beds for six to eight days, depending on weather conditions.

Once dried to the ideal moisture content, the beans are packed and stored, ready for export. This meticulous washed process results in a clean and vibrant cup that speaks to the dedication behind every stage of production.

Founded in 2001 by a small group of 61 farmers, COMSA has grown into a cooperative of over 1500 producers, united by a shared commitment to organic agriculture, environmental stewardship, and community development. Their vision has positioned them as a model in both the local and international coffee sectors, promoting sustainability and transparency at every level.

Roast Level: Medium
Country: Honduras
Notes: Honey, Caramac, and Wafer