HOM | Honduras Marcala COMSA Co-op
Cold Brew Bold Profile | Medium-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.
TRACEABILITY
COUNTRY
Honduras
PRODUCER
1200 farmer-members
REGION
Marcala
VARIETAL
Bourbon, Catuai, Caturra, Typica
PROCESSING
Washed
ALTITUDE
1295 - 1699 meters
IMPORTER
Royal NY
DID YOU KNOW
Coffee contributes to a third of the agricultural GDP in Honduras.
PRICE TRANSPARENCY
$3.64
Price paid by Driftaway
$3.57
Fair Trade price per pound
$2.17
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
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
84.75
/100
84.75
SCAA Cupping Score
8 x 70 kg
Bags purchased
2 years
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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.
