Honduras COMSA Melado Blend

The Melado Blend was produced by smallholder farmers working with COMSA (Café Orgánico Marcala S.A.), one of Honduras' most respected coffee cooperatives. Through COMSA's centralized quality systems, producers gain access to technical support, quality evaluation programs, and shared processing infrastructure that help them consistently produce high-quality specialty coffees. The cooperative's collaborative approach has made it a leader in coffee quality and innovation throughout Honduras.

For this lot, farmers deliver freshly harvested coffee cherry to COMSA's central wet mill, where only ripe, high-quality cherries are selected for processing through multiple rounds of sorting. After an initial selection, the cherries are submerged in water for approximately 24 hours, allowing the coffee to hydrolyze while lower-density floaters are removed. The coffee is then depulped, leaving a layer of fruit mucilage attached to the seed, and dried on patios and raised beds for 12 to 24 days depending on weather conditions. Known locally as melado, meaning honeyed or syrupy, this honey-processing method allows some of the fruit sugars to remain with the coffee during drying, contributing to a sweeter, more rounded cup profile.