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Origin Information

Grower
Café Organico Marcala, S.A. (COMSA)
Variety
Catuai, Icatu, and Ihcafe 90
Region
El Granadillo, Florida de Marcala, and Santa Cruz de Marcala, La Paz, Honduras
Harvest
December - March
Altitude
1400 – 1600 meters
Soil
Clay minerals
Process
Meticulous post-harvest hand sorting of red cherry under the shade; cherry floating for 24 hours to hydrate the beans and remove less dense beans, proper fermentation, and dried on patios
Certifications
Fair Trade, Organic

Background Details

Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA.  It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where 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 significant 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.  Royal has purchased from COMSA for many years and through the years of visiting we have seen impressive growth. We are impressed with this year’s Símbolo de Pequeños Productores (SPP) Reserva, which Alex Mason recognized immediately on the cupping table during this year’s visit to Marcala and bought on the spot. What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.