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Honduras Comsa Natural

5.0
1 review

Cafe Organico Marcala, or COMSA, was founded in 2000 by 62 farmers who aimed to reform coffee farming practices. Many members belong to the indigenous Lenca tribe, who contributed traditional, sustainable organic agricultural methods. In 2001, they received organic certification, achieved Fair Trade status in 2006, and today proudly count over 300 members – providing vital employment to many local farmers and workers.

Today, COMSA growers are recognized as pioneers in organic techniques – ranging from carbon sequestration and harvested coffee drying methods to wastewater recycling.

Honduras Comsa Natural whole bean coffee is ideal for espresso.

This product is currently out of stock and therefore unavailable.

Heureka.sk - verified rating of the Goriffee store
Item 1

Country of origin: Honduras

Region: Marcala

Farm: Cafe Organico Marcala

Altitude: 1 800 m a.s.l.

Composition: 100% whole bean coffee

Coffee variety: 100% caturra arabica

Process: [tooltip text="The cherry is dried whole, and only after drying is the bean removed manually."]Natural – dry processing[/tooltip]

Sourcing: [tooltip text="Purchased from a warehouse"]Warehouse[/tooltip]

Taste: tropical fruit, strawberry, rum

Item 2
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5,0
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  1. MK
    Martin Kasnár
    Reviewer
    Honduras Comsa NaturalHonduras Comsa Natural

    Excellent

Item 2

Lever espresso machine

Brew ratio (dose, yield, time): The most commonly used ratio for espresso is 1:2 to 1:2,5 (coffee:water), with a time of approximately 20-25s

  • Step 1: Weigh out the freshly ground coffee (e.g., 14g)
  • Step 2: Pour the coffee into a clean, dry portafilter, distribute evenly, and tamp
  • Step 3: Always flush hot water through the group head before and after extraction, insert the portafilter, and start extraction
  • Step 3: "Run" the resulting cup extraction on a scale; if using 14g of coffee and a 1:2,5 brew ratio, the yield should be 35g in 20-25 seconds.

A quick tip in conclusion: If the espresso extracts too quickly, choose a finer grind. If the espresso extracts too slowly, choose a coarser grind instead. There is no one-size-fits-all recipe for espresso; every coffee requires a different approach. When dialing in the right recipe for your coffee, avoid changing all parameters at once (time, dose, yield). Always adjust only one variable at a time and observe the flavor changes.

Automatic coffee machine

Every automatic coffee machine has its own preset settings that you do not need to worry about. Usually, pressing a button is all it takes.

We recommend using filtered water, which will enhance the coffee's flavor by 100%

Moka pot / Bialetti

Preheat the water you will use in a kettle to avoid an unnecessarily long boiling process when brewing coffee

Use a slightly coarser grind than for espresso

  • Step 1: Pour heated water into the bottom chamber of the moka pot just below the valve
  • Step 2: Fill the filter basket completely with freshly ground coffee, do not tamp
  • Step 3: Assemble all parts of the moka pot and place it over the heat
  • Step 4: When you hear a gentle "gurgling" sound, the coffee is ready.
  • Step 5: Cool the bottom chamber of the moka pot to stop the extraction process

A quick tip to conclude: Keeping your moka pot clean is essential; be sure to rinse it thoroughly after each brew. If residue builds up in the moka pot, it can impart an undesirable bitter taste to your coffee. If your coffee spluttered out too quickly, you likely brewed it over too high a heat. Lower the heat for a smooth extraction and a well-rounded, complex flavor. Enjoy:)