Chocolate - Honey Process - Honduras

This cooperative started in 2001 in La Paz, Marcala. COMSA now boasts over 1500 farmer members - it has grown into a business role model in Honduras thanks to sustainable innovations in agronomy, soil management and the ethical vision of its members. COMSA farmers produce organically and promote organic agriculture as a core pillar of their cooperative. At the time of their establishment, conventional agriculture with chemicals was the most common practice in the region, with agroforestry being relatively untested.

For this lot of coffee, farmers each deliver cherries to COMSA’s central wet mill after the day of collection is finished. The cherries are left overnight in the de-pulping machine hoppers where seeds rest for up to 16 hours, dry fermenting. The following day, coffee cherries have their skin removed without much mucilage being taken too. Following this, parchment beans are left to rest in clean tanks to ferment without adding water for 24 hours. Then, the next morning the honey process seeds are moved onto patios where they are dried for about 7-8 days, depending on heat and humidity.