Honduran Honey Micro lot

Farm / Lot Name: COMSA Honey Microlot

Location: Marcala, La Paz, Honduras

Association: Café Orgánico Marcala S.A. (COMSA)

Altitude: 1,400–1,600 masl

Varietals: Catuai, Bourbon, Typica

Farm Structure: Small-holder plots from COMSA member families

Harvest: December–March

Meet the Producers: The COMSA Cooperative

Marcala, La Paz – Western Honduras

This microlot comes from the farmer-owned COMSA cooperative, one of the most respected organic associations in Central America. COMSA was founded on a commitment to regenerative agriculture, community resilience, and farmer-driven innovation.

Most member farms are small—just a few hectares each—and tended by families who have been growing coffee in the region for generations. Their focus on soil health, biodiversity, and organic composting practices has made Marcala a hub for high-quality specialty coffee.

What Makes This Coffee Unique?

This microlot is processed using the Honey Method, a technique that bridges the gap between washed and natural coffees. After harvesting, the fresh coffee cherries are depulped, but instead of being fully washed, they are left with a layer of sticky fruit mucilage—the “honey”—still clinging to the bean.

Why does this matter?

That golden layer of fruit begins to caramelize as it dries, infusing the coffee with natural sweetness, gentle fruit character, and a smooth, creamy body.

Expect a cup that’s:

• Sweet and balanced

• Softly fruity

• Rounded with caramel and honey-like undertones

• Silky in texture

A beautiful example of how careful post-harvest handling can transform a cup.

Slow, Careful Drying for Depth and Clarity

Once depulped, the sticky parchment coffee is moved to raised drying beds where it dries slowly under the Honduran sun. The mucilage breaks down gradually over 10–15 days, concentrating the sugars and protecting the beans from uneven drying.

This measured pace helps preserve:

• Clean sweetness

• Gentle fruit acidity

• A remarkably smooth finish

The result is a microlot that showcases both the terroir of Marcala and the craftsmanship of COMSA’s farmers—a cup that’s warm, welcoming, and quietly complex.