Honduras – Café de Marcala
 
This exceptional coffee comes from the celebrated Marcala region of Honduras, a protected designation of origin known for producing some of the country’s most distinctive and high-quality coffees. Sourced through APROCOMSA (Asociación de Productores Orgánicos Café Orgánico Marcala, S.A.), this lot represents a rare intersection of everything we love in coffee: thoughtful farming, meticulous processing, and a deeply rooted commitment to people and place.
 
Produced by more than 1,500 smallholder members practicing organic farm management, this coffee is grounded in APROCOMSA’s inspiring Finca Humana philosophy — a belief that the wellbeing of people and harmony with nature are at the heart of truly sustainable coffee production. Through education, biodynamic farming, and community investment, APROCOMSA is helping shape a future where exceptional coffee supports both the land and the families who cultivate it.
 
This lot is a washed process, carefully handled at APROCOMSA’s centralized organic wet mill. Ripe cherries are hand-selected, floated to remove less dense fruit, fermented for 24 hours, gently washed, and slowly dried on patios to preserve clarity and sweetness in the cup. Every stage — from harvest to export — is managed with remarkable attention to quality, traceability, and environmental stewardship.
 
The result is a clean, balanced, and beautifully expressive cup that reflects the care behind it from start to finish.
 
 
Grower:  Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers 
Variety: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
Region: Marcala, La Paz, Honduras
Harvest: November – February
Altitude: 1300 – 1700 masl
Soil: Clay Mineral
Process: Fully washed and dried in the sun and mechanical dryers
 
Cupping Notes: White grapefruit, caramel, cashew, baker's chocolate
 
Roast Level: Light-medium