Honduras COMSA Natural

This lot was produced by 14 smallholder farmers working with COMSA (Café Orgánico Marcala S.A.), one of Honduras' most influential coffee cooperatives. Sourced from the highland communities of La Paz and Intibucá, coffee is grown between 1,000 and 1,750 meters above sea level in an environment well-suited to specialty coffee production. Through COMSA's centralized quality systems, coffees are evaluated, sorted, and stored according to processing method and flavor profile, helping producers access specialty markets while maintaining high standards throughout the supply chain.

Coffee from La Paz and Intibucá is particularly well suited to natural processing thanks to the regions' combination of high elevations, favorable drying conditions, and experienced coffee producers. While many farmers deliver freshly harvested cherry to COMSA's central wet mill for processing, natural coffees require additional labor and careful supervision throughout sorting and drying. During harvest, demand for skilled labor increases significantly, making natural processing one of the more resource-intensive methods used by the cooperative. For this lot, ripe coffee cherries were dried with the fruit intact, a process that can enhance body, sweetness, and fruit character while highlighting the bright acidity and complex flavor profiles for which these regions are known.