HMC | Honduras Marcala COMSA Co-op
Extra Bold Profile | Dark roast
Tasting Notes: Salted Caramel, Peanut Butter, Dark Chocolate
IT ALL STARTS AT THE COFFEE FARM
Twenty-two years ago, 62 Honduran coffee farmers of Lenca origin joined together with a common goal to transform their farms from conventional to organic production, forming COMSA (Cafe Organico Marcala, S.A). Now Fair Trade certified with 1200 members, COMSA funds many social projects, including paying teachers’ salaries and purchasing school supplies. One of the primary founding objectives of COMSA was to seek out and promote new ways of thinking – both in production, moving from conventional to organic production; and in markets, moving from commercial to specialty buyers.
Bourbon, Catuai, Caturra, Typica
1295 - 1699 meters
DID YOU KNOW
Coffee contributes to a third of the agricultural GDP in Honduras.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,411 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Salty isn't a word normally used to describe coffee - however, this harvest has a percievable saltiness which seems to intensify the rest of the flavors in a truly delicous way. As a dark roast, it has a smokey and nutty character which is enhanced by its balance of sweetness and saltiness.
AVERAGE CUPPING SCORE
SCAA Cupping Score
8 x 70 k
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 27th February to 23rd March in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.