HONDURAS - MARCO BIO

All our coffees are pure Arabica specialty coffees. Their traceability allows the control of their quality and their taste excellence but also to preserve both the environment and the producer, by ensuring the latter a decent remuneration. Light coffee with fruity and tangy notes. Aromatic profile: Natural notes of citrus, honey and caramel Sourceur's tasting: Lemon, honey and caramel aromas Humidity level: 11.3% / 12.5% Bean density: Average Information: Country: Honduras Department: La Paz Municipality: Marcala Species: Arabica Varieties: Ihcafe 90, Catuai red, Icatu Altitude: 1200 - 1700 m Harvest: December to March Process: Washed Drying: Natural in the sun SCA score: 84/100 About: This coffee is grown in the Marcala region, between 1200 and 1700 meters above sea level, then harvested between November and February. Coming from organic farming, it is the fruit of the work of several partner producers of COMSA (Café Organico Marcala). This private company approaches coffee culture with an approach based on sustainability. The cooperative is geared towards supporting producers who wish to implement cutting-edge organic farming. Together, the cooperative and the farms are working towards a change in culture to move from conventional agriculture to organic agriculture around very strong environmental values. The approximately 700 producers who make up this company regularly receive coffee tasting and organic farming courses. It also subsidizes the education of children in the community to benefit future generations. Located in the department of La Paz, in the southwest of Honduras, the COMSA cooperative (Café Organico Marcala) was formed by around sixty producers who decided to join together. Today, there are more than 2,000 producers who work collaboratively to defend the values ​​of society and transmit them to as many people as possible. The farm has a dry and wet processing plant. They process most of their coffees themselves, buying very little parchment coffee, but only from producers to whom they give advice on processing. The designation of origin "Marcala" has the following characteristics: - 2354 producers, - 19 municipalities that historically produced coffee in Marcala in 3 departments - coffees with a score higher than 80/100 - a minimum altitude of 1100 m - a characteristic profile with medium to high acidity, plenty of body and spicy notes.