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This Organic Honduran Fair Trade Coffee is grown and harvested by the COMSA cooperative (Organic Coffee Marcala S.A. de CV) located in the premier coffee-growing region of Marcala, a municipality situated on Honduras' southwestern side, in La Paz. This coffee is a game changer! In the past, Honduran coffee was considered unremarkable in quality but a good base for blending. COMSA certified Fair Trade and organic (Organic Biolatina Marcala Designation of Origin (PDO) growers are now meticulously growing and harvesting great coffee while also providing natural resource stewardship and supporting coffee workers and their families.
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This specialty coffee comes from Jasal Coffee Estates located on the Apaneca-Ilamatepec mountain range in one of the most prestigious areas for coffee cultivation in northern El Salvador. It is known as an SHG (“strictly high grown”) coffee because it is grown at altitudes exceeding 4,500 feet above sea level. The coffees are 95% shade grown and serve as a habitat for many native species. The ripe cherries are first dried in the sun, after which the workers remove the dried skin, pulp, and parchment from the bean (seed). This process takes about two weeks and the cherries must be raked while drying to avoid mildew. Dry processing produces coffees with less acidity and more body compared to the wet process. Dry processing is only done in growing regions with a naturally hot and dry climate.
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This specialty coffee comes from the highest growing elevation on the island of Sumatra, Indonesia on the Southwest side of the Toba Lake. Located in the cradle of civilization of the Batak people, the descendant families of this indigenous tribe live in one of the poorest places in the world. Exposed to the risk and threat of earthquakes and the possibility of a tsunami, these friendly, out-going, and good hearted people strive to grow and harvest coffee as part of their tradition and cultural heritage.
Using their Batak traditions of manually hand picking each cherry when it is ripe, and a wet-hulling process with underwater fermentation, known as “giling basah,” these farm families produce a unique and appealing coffee with distinctive body and character.
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