Honduras Comsa Natural
Summary
Honduras Comsa Natural is a single-origin specialty coffee from the Marcala region in Honduras, produced by the COMSA cooperative (Cafe Organico Marcala). The cooperative, founded in 2000 by 62 farmers and now with over 300 members, is organic and Fair Trade certified, supporting indigenous Lenca farmers. This naturally processed coffee is made from 100% Caturra Arabica grown at 1,800 metres. It offers flavour notes of tropical fruit, strawberry and rum, and is recommended for espresso.
Espresso
Ratio 1:2.5- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
Moka pot
Grind: slightly coarser than espresso
- 1.Pour the heated water into the bottom part of the moka pot, just below the valve.
- 2.Fill the filter basket to the top with freshly ground coffee; do not tamp.
- 3.Assemble all parts of the moka pot and heat it.
- 4.When you hear a gentle sputtering, the coffee is ready.
- 5.Cool the bottom part of the moka pot to stop the extraction.
Keep the moka pot clean; a dirty pot can cause bitter taste. If coffee sputters too fast, reduce heat.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- COMSA (Cafe Organico Marcala)
- Altitude
- 1800 m.a.s.l
- Variety
- Caturra
- Notes
- Rum, Strawberry
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The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
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