Way back in the 2014-2015 season, when some of us were just sipping a glass of freshly roasted coffee for the first time, the COMSA farming collective in Honduras first started experimenting with natural coffees. As taste buds the world over were beginning to open to the intricate flavors that a natural coffee could provide, along with a need for alternatives to coffees that had been lost to rust, it seemed time to move beyond the typical washed coffees of Honduras and see what they might be able to produce.
You’ve got to love the good people at COMSA for taking on this challenge. While they knew it would open doors to the wildly popular third wave coffee shops, brimming with mustachioed hipsters, tipping their wire rimmed glasses in applause at their favorite baristas, they had no experience in the process. What they did have, however, was a clear vision of presenting consistent and quality product.
They set out as scientists, experimenting, taking notes, and making minute changes. They observed reactions of the bean to variations in temperature and different controls on ambient moisture. They truly wanted to create the most beautiful beans that Honduras had ever seen.
To be quite honest… they sort of did it! The quality is insane. The continued improvements and modifications seem to know no bounds. And they retain a traceability process the goes from the parcel of the associates’ land all of the way through export.
We love it. You’ll love it. Let’s love it together.