Honduras COMSA

• Tasting notes blackberry, snickerdoodle, wildflower honey
• Roast level light
• Region la paz
• Varietal catimor, caturra, bourbon, typica
• Process natural
• Elevation 1220 m

COMSA is a favorite every fall, and this year's lot shows why. Blackberry leads the cup, a snickerdoodle note brings baked cinnamon-sugar warmth behind it, and wildflower honey carries the finish. It's a natural process, so as the cherries dry in the sun, fermentation builds the berry sweetness while the body stays substantial.

It's grown by members of the COMSA cooperative in the highlands of Marcala, in Honduras's La Paz department. The lot is organic and Fair Trade certified, and COMSA producers are known for innovative processing methods and sustainable farming. That combination of sweetness and consistency is why this coffee comes back to our lineup year after year.

If you like naturals with structure, this is the heavier-bodied one of the fall rotation, berry-sweet without being wild. It shines as a pourover or immersion brew and holds up as a single origin espresso. And if you caught it in a past fall, this year's lot will feel like the same friend with new stories.