Honduras Comsa

SPECIALTY COFFEE HONDURAS – COMSA COOPERATIVA

Marcala. Denomination of Origin.

Marcala is a municipality in the department of La Paz in Honduras. This region produces coffee recognized as one of the best in Honduras. This recognition is tied to the region's agroecological and cultural characteristics, including the presence of a Lenca Indigenous population. Its lands are recognized under the Marcala Denomination of Origin. This was achieved through the initiative of local farmers, together with the Honduran Coffee Institute (IHCAFE) and the Spanish Agency for International Development Cooperation (AECID).

Specialty Coffee Honduras COMSA – Traceability

This specialty coffee from Honduras is grown by various farmers in the Marcala region of La Paz. The cooperative organization that markets it is called COMSA. The initiative was founded in 2001 by 61 coffee producers (12 women and 49 men). It currently brings together more than 1,500 farmers. Comsa focuses on processing and marketing quality organic coffee. It also helps coffee growers select and promote their coffees. The coffee growers deliver their coffee cherries to COMSA, where a team selects the cherries with the best appearance and quality. Since its beginnings, the cooperative has helped its member producers innovate to ensure a decent agricultural income. It has also developed agroecological methods and natural biofertilizers. It prioritizes ecological balance and soil restoration. This helps coffee growers achieve yields above the national average. Through organic farming, it also trains coffee growers in innovative practices and methods. In this way, it seeks to secure a promising future for generations to come, while remaining a competitive, profitable company recognized for the quality of its coffee. You can see here some of the member producers who contributed to this coffee.

Specialty Coffee Honduras COMSA – Natural Process

The natural process involves the following steps:

1. Harvesting, sorting, and washing the coffee cherries.
2. Drying the whole cherries in the sun on patios, keeping the pulp intact.
3. Turning the cherries frequently over a period of 1 to 2 weeks to ensure even drying.
4. Depulping the cherries once drying is complete.

Care is taken to preserve the coffee's quality while it is stored in the warehouse or silos. Stored coffee is also sampled periodically to ensure quality. In general, the cup profile of these coffees features low acidity, a full body, fruity flavors, and chocolate or nut notes.

Characteristics of Specialty Coffee Honduras COMSA

• ORGANIC COFFEE Produced using agronomic practices based on organic and regenerative agriculture, applying the 5 EMES (minerals, microorganisms, organic matter, living molecules, and intelligent land management*)
• FAIR TRADE COFFEE Produced with social and environmental awareness and differentiated prices for members
• CONVENTIONAL FAIR TRADE COFFEE Producers who still produce it receive training and are encouraged to transition to organic production
• COFFEE WITH MARCALA DENOMINATION OF ORIGIN (DO MARCALA) Any coffee offered by COMSA is prepared with a maximum of 8 secondary defects, has a score above 80 points, and is a clean cup produced in the Marcala region
• SPP COFFEE (SYMBOL OF SMALL PRODUCERS) Coffee produced by members with organic and FT certification, scoring above 84 points and meeting quality requirements

*Intelligent land management involves practices such as crop rotation, intercropping, biological pest control, and avoiding excessive use of chemicals so as not to destroy the natural balance.