Midwest Sunrise

There is nothing like a perfectly roasted coffee from Honduras. Our Midwest Sunrise is no exception and we roast it to medium to bring out the hints of sweet apple juice & grape flavors. This coffee needs to get in your rotation.

Coffee Geek Info:

• Flavor Profile  Apple juice, lemon, concord grape
• Roast Level  medium
• Grower  Cafe Organico Marcala, S.A. (COMSA) 1500 coffee producers
• Altitude  1300 - 1700 masl (meters above sea level)
• Variety  Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
• Soil  Clay minerals
• Region  Marcala, La Paz, Honduras
• Process  Fully washed and dried in the sun and mechanical dryers
• Harvest  November - February

History:

Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA.

It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature.

The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana.

What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.