Honduras Natural
An excellent example of a natural process coffee; fruit forward and bursting with flavour. Red flavours dominate this light roast, fronted by cherry and goji berry, with some cola nut. The body is not so big for a natural with a round sweet mouth feel and a slightly sticky date like middle, and a pleasing milk chocolate finish. COMSA stands out for its high-quality coffee, transparent operations, and unwavering commitment to gender equity and environmental harmony. These principles guide COMSA in its mission to enhance the living standards of its members and their families in the Marcala region of Honduras. Learn more about the COMSA cooperative. COOPERATIVE | COMSALOCATION | La Paz region, Western HondurasMEMBERS | 1637 +/- Members (Male 1,195 , Female 442)MASL | 1200 - 1600PROCESS | Natural
Available Sizes & Prices
250g: $22.50
500g: $42.00
1kg: $81.00
Prices updated:Regional Comparison: Honduras
Brewing Guides
Hario Switch
if sour: make finer by 2–3 clicks (reduce click count); if bitter: make coarser by 2–3 clicks (increase click count)
Brewing Steps
- 1. Bloom with 30g water for 30s, ensuring all grounds are evenly wet.
- 2. Pour to 225g total by 1:30 (use 1–2 steady pulses; gentle 2–3 second stir or swirl after pulses).
- 3. Place the lid and let steep until 2:30, then flip the Hario Switch to drain and allow ~20–30s for complete drain.
- 4. Total time ~3:00 (including drain). Serve immediately in a pre-warmed cup.
Pro Tips
- 💡 Use gentle, even pouring and a brief stir after the bloom to highlight the cherry/berry sweetness without over-agitating fine sediment from a natural process.
- 💡 Key factor for success is grind consistency and precise timing—small click changes (2–3 clicks) on the 1Zpresso J will materially change acidity/sweetness balance.
Sour → grind finer (reduce 1Zpresso J clicks by 2–3), raise brew temp 1–2°C or lengthen steep by 15–30s. Bitter → grind coarser (increase clicks by 2–3), lower temp ~2°C or shorten steep/drain slightly; reduce agitation.
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