HONDURAS - MONTECILLOS
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Farm (Farmer): Comsa (Organic Café Marcala)
Altitude: 1200 - 1700 m n.m.
Variety: Ceiba (Red Catuai, Icatu, Lempira, Parainema)
Flavor Profile: Plum jam, raisins, dried tropical fruit
This coffee is grown in the Marcala region, at altitudes between 1,200 and 1,700 meters above sea level. It is harvested from December to February. Marcala is a municipality located in the department of La Paz in southwestern Honduras.
COMSA is a private company that takes a sustainable approach to coffee farming. The cooperative supports producers who want to implement the most modern methods of organic farming.
It also works hand-in-hand with its farms to support the transition from conventional farming techniques to organic farming supported by strong environmental values. Around 700 producers who work with the company receive regular training in coffee cupping and organic farming. The cooperative also subsidizes the education of local children to help future generations.
CULTIVATION & VARIETY
Ceiba is a blend of several varieties. This year Ceiba consists of 55% Lempira, 20% Parainema, 15% Catuai, 5% Icatu and the remaining 5% are Ihcafe90, Bourbon, Typica, Pacas, Pacamara and Maragogipe.
This coffee was processed naturally, the coffee cherries were dried on African beds and after drying they were peeled from the skin. Thanks to the natural processing, the resulting cup has a higher sweetness and full taste.
RECOMMENDED PREPARATION & RECIPE
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