HONDURAS FT ORGANIC COMSA ERLIN ALFONSO NOLASCO VASQUEZ – 29469 – GrainPro Bags – SPOT RCWHSE

Price $4.54 per pound

Bag Weight 152.62 lbs

Position Spot

Bag 1

Warehouses Oakland

Flavor Profile Cherry, marzipan, milk chocolate

About this coffee

Grower

Erlin Alfonso Nolasco Vásquez | Finca La Penca de Burro

Altitude

1250 – 1600 masl

Variety

IHCAFE90, Pacamara

Soil

Clay minerals

Region

Las Vegas, Marcala, La Paz, Honduras

Process

Honey processed, depulped and immediately dried on raised screens in the sun

Harvest

December - February

Certification

Fair Trade | Organic

Coffee Background

Here is a rare opportunity to work with a next generation producer and COMSA, one of the most innovative coffee organizations in Honduras. It starts with a concept called Finca Humana (the Human Farm) at Café Organico Marcala, S.A. (COMSA), where the wellbeing of humans is the core objective and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere. At La Fortaleza, the COMSA biodynamic demonstration farm, the focus of transferring knowledge takes place through week-long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature. The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates funding from the proceeds of coffee sales to run a cutting edge International school dedicated to filling children’s minds with possibility, and training them to be the future leaders of Finca Humana. And one of those young leaders is Erlin Alfonso Nolasco Vásquez, now in his twenties, was brought up with the COMSA philosophy. He has his own farm called La Penca de Burro, where he cultivates coffee with organic farm management practices he learned at COMSA. Erlin also practices meticulous post-harvest standards of hand sorting cherry, cherry floating to remove less dense and damaged beans, proper fermentation, and long drying times. He uses the honey process, which skips the washing stage to conserve water use. The results are an outstanding coffee worthy of being a single producer micro-lot.