Honduras COMSA

This is the combined lot of washed-process coffee from the Fair Trade Organic Honduras co-op known as COMSA. My favorite way to roast it is almost to the 2nd cracks — this is where you find the milk chocolatey, slight grape, slight apple, buttery smoothness that Honduras is known for, but with hints of lemon, and a drying sensation in your mouth like eating an almond. You can take to the 2nd cracks, but it loses its character and just becomes a Central American flat coffee. And anything darker than that turns into ashy tastes pretty quickly.

Unroasted Honduran beans often do not store as well as most coffees. We basically just get enough to stock it over the summer. The typical rule of thumb is to roast Honduras coffee within 6 months. We will probably have some Honduras microlots over the next couple of months, but for an early arrival, this one is pretty solid.

US Arrival May 2025