COMSA Reserva – Honduran Washed

Overview

COMSA Reserva is a premium washed Honduran coffee from Marcala, La Paz, grown at 1,250–1,700m. Produced by the innovative farmers of COMSA (Café Orgánico Marcala, S.A.), this organic and responsibly-sourced coffee showcases their commitment to sustainable agriculture and high-quality beans.

Flavour Profile & Processing

• Process: Washed
• Altitude: 1,250–1,700 metres above sea level
• Varieties: Parainema, Lempira, Typica, Ihcafe 90
• Harvest: December–March

During the washed process, farmers hand-pick fully ripe cherries (red wine-like colour) and deliver them to COMSA’s central wet mill. After 12–16 hours of resting, the cherries are de-pulped, fermented for ~24 hours, and washed before sun-drying on patios or raised beds. This yields a clean, balanced cup with bright acidity and subtle sweetness.

Farm & Cooperative Background

Founded in 2001 by 61 coffee producers (12 women and 49 men), COMSA began with modest capital and a vision to transform Honduran coffee. Today, it includes over 1,500 farmers who champion organic farming principles and innovative work ethics. They’ve earned multiple certifications, proving quality, environmental responsibility, and social impact throughout local communities.

Region & Harvest

• Location: Marcala, La Paz, Honduras
• Growing Conditions: High altitude, ideal climate for specialty coffee
• Harvest Period: December–March

Marcala is renowned for producing flavourful coffees with lively acidity and nuanced sweetness—perfect for those who enjoy a well-rounded cup.

Brewing Suggestions

• Filter Methods (V60/Aeropress/Chemex): Highlight the coffee’s clean profile and brightness with a 1:16 coffee-to-water ratio and a 92°C brew temperature.
• Espresso: Try slightly shorter shots (~1:2 ratio) to enhance the vibrant acidity and sweet notes.
• French Press: Steep for ~4 minutes, allowing the coffee’s full body and complex flavours to develop.