Honduras Honey | COMSA

From 16.50 $

Fig • Strawberry • Malt

  • Coop : COMSA
  • Region : Marcala
  • Process : Honey

  • Altitude : 1200-1600 m
  • Variety : Catuai, Caturra, Lempira, Pacas
  • Organic coffee (Certification Québec-Vrai)

340 g : 15,00 $ | 1 kg : 38,00 $ | 2,5 kg 73,00 $

Saveur Fig • Strawberry • Malt Category:


Honey process beans

Our partner Café Orgánico Marcala (COMSA) is a cooperative founded in 2001 with the aim of creating new development opportunities and alternatives for small coffee farmers in the Marcala region of Honduras. One of the founding objectives was to seek out and promote new ways of thinking about coffee bean production in order to move from conventional to organic production. Their values, concern for the environment and quality, are absolutely in line with our vision at LpB – La p’tite Brûlerie!

COMSA’s green coffee is high quality and has the unique regional characteristics of Marcala. Once roasted in our workshop, it develops notes of fig, strawberry, and malt flavours. Being Honey processed, it holds onto a natural sweeter side, which we absolutely love.

In the Honey process, once the coffee cherry is harvested, only part of the pulp of the fruit is removed; part of its flesh, the mucilage, is retained. The treatment then varies somewhat depending on what flavour the grower wants to achieve. A different type of Honey is obtained depending on how much mucilage is left on the coffee bean. This is the substance (mucilage), once it has caramelized in the sun, that gives coffee a naturally sweet taste.

COMSA, organic farming enthusiasts and experts!

To support the transition to mass organic production, our partners in Honduras have established a strategic alliance with the Corporación Educativa para el Desarrollo Costarricense (CEDECO), an organization that works throughout Latin America to develop ecological agriculture. With support from CEDECO, COMSA staff and members learned new and innovative practices to transform their land into integrated organic farms, promoting soil and water conservation and the preservation of local flora and fauna.

Since then, COMSA has developed its own approach to organic farming, adopting the five “M’s” of organic farming: 2001 – use of Organic Matter; 2006 – application of Microorganisms in compost; 2010 – exploration of the use of Minerals; 2012 – production of Fermented Live Molecules; 2013 – strengthening the Grey Matter of their technical team and their members, and a strong educational programme for their youth.


Additional information


340 g, 1 kg, 2.5 kg


Whole beans, Aeropress, French Press, Breville, Chemex, Espresso, Drip filter, Moka, Percolator


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