Honduras COMSA Marcala Washed

GrainPro packaging 69 kg

🏞️ Region and Terroir

COMSA coffee comes from the Marcala region in the department of La Paz, in the heart of the Honduran Montecillos mountain range. Marcala was the first region in Central America to receive a protected designation of origin for coffee. Thanks to its high altitude, rich mountain soils, and cooler nights, the coffees here are characterized by distinct sweetness, bright citrus acidity, and exceptional cleanliness.

The coffee plants grow in the shade of Inga, citrus, and banana trees. This agroforestry system protects the soil from erosion, retains moisture, and promotes biodiversity. The soils are deep, fertile, and rich in organic matter, providing an ideal foundation for producing high-quality Arabica.

🌍 Marcala – The Heart of Honduran Specialty Coffee

Marcala is now synonymous with the best that Honduras has to offer. The region is renowned for its long tradition of Arabica cultivation and regularly appears among the winners of the Cup of Excellence competition. A typical feature of local coffees is a combination of citrus freshness, honey sweetness, chocolate notes, and subtle floral elegance.

👨🌾 COMSA – More Than Just a Coffee Cooperative

COMSA was founded in 2001 by a group of 69 farmers, predominantly of Lenca origin, who wanted to collectively produce organic coffee and gain better access to the international market. Today, it brings together over 1,500 growers and is one of the most respected cooperatives in Central America.

COMSA is known for its philosophy, which connects ecological agriculture, education, and personal development. The organization views coffee not just as an agricultural product, but as a means to build stronger communities and a more dignified future for farming families.

🌱 Finca Humana and the Biodynamic Farm La Fortaleza

One of COMSA's most unique projects is the Finca Humana ("Human Farm") concept, which emphasizes that just as the soil needs to be cared for, human potential must also be developed.

The practical center of this philosophy is the biodynamic farm La Fortaleza, where farmers receive training in:

• organic and biodynamic agriculture,
• production of their own natural fertilizers,
• soil regeneration,
• agroforestry,
• microbiology and composting.

COMSA also operates an international school for the children of cooperative members and invests in educational and community projects.

🏭 Coffee Processing

COMSA operates a modern wet and dry beneficio (beneficio húmedo y seco), which allows for precise sorting, fermentation, drying, and export. The coffee is fully traceable from individual farmers to the final lot.

For the classic washed process, the following takes place:

1. manual selective harvesting of ripe cherries,
2. depulping,
3. fermentation to remove mucilage,
4. washing with clean water,
5. drying on patios, African beds, or in mechanical dryers,
6. stabilization and export.

Flavor Profile: Milk chocolate, caramel, honey, nuts

Country of Origin: Honduras

Region: Marcala/La Paz

Processing Station: Café Orgánico Marcala S.A. de C.V.

Altitude: 1200-1700 m.a.s.l.

Variety: Caturra, Catuai, Typica

Processing: Washed

Cupping Score: 84

Crop: 26