Roastmaster's Select Club: Honduras Natural
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
Coffee Grown In Honduras
This month’s Roastmaster’s Selection was produced by the COMSA cooperative in Marcala, Honduras. COMSA has continued to produce the finest examples of sustainably grown, harvested, and processed coffees in the region.
Café Orgánico Marcala (COMSA) was founded in 2001 to achieve economic, social, and environmental objectives as a strategy for reducing poverty and promoting sustainable development for small-scale coffee farmers in the region. 60 small-scale farmers, 12 women, and 48 men, came together to form COMSA. Their Co-op has flourished and today COMSA now has over 1,500 members. In addition to providing financial opportunities, COMSA has committed to the sustainability of their member’s farming practices. COMSA members have learned new and innovative practices to transform their lands into integrated and vibrant organic farms – promoting soil and water conservation, and the preservation of local plants and wildlife. Innovations in the processing of coffee cherries, such as dried in the fruit natural and honey processing at drying mills have brought new and exciting flavor profiles to their coffees. Origins such as Honduras and Nicaragua that previously had produced only wet-processed coffees (which generally have a nutty and chocolaty flavor profile) are expanding into the “natural” or “dry” process which allows coffee cherries to dry inside of their fruit, imparting rich fruit notes to their beans.
Altitude: 1,300-1,700 meters
Processing: Honey Processed
Farmer: Cafe Organico Marcala, COMSA
Region: Marcala, La Paz, Honduras