Honduras Serendipa

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Cocoa, Hazelnut, Caramel

The coffee is wonderfully complex, packed with a multi layered tropical juicy fruit acidity, with a jammy sweetness delivering all that flavour on a bed of luscious mouthfeel. That magical combination of sweetness, fruity complexity and silky mouthfeel that enhances flavour.

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Where in the world?

REGION

Chinacla, La Paz

FARM

COMSA Co-Op

ALTITUDE

1500 MASL

VARIETY

Catuai, Bourbon, Lempira

PROCESS

Washed

TASTING NOTES

Cocoa, Hazelnut, Caramel

What’s the story?

COMSA (Cafe Organico Marcala) is a brilliant inspirational Co-op in Marcala from the La Paz region in South West Honduras. The co-op pioneers organic farming methods and is a centre of education for farmers who want to learn about organic farming and improve the quality of their coffee. COMSA engages children and young people in learning how to look after the land and themselves, and focussing on techniques that improve and sustain top speciality coffee

We first met Suita Diaz Nolasco when she called into the roastery with a travel bag and some samples. Her family have been a key part of setting up the co-op and It was fantastic to hear her story of how she was awarded a scholarship by the UK government to study here, working towards an MA in business and marketing to help her further the cause of specialty coffee and farmers in Honduras.

We loved hearing about the coffee, and all the amazing and visionary work the co-op is doing. But we wouldn’t buy the coffee based on the story, we only have limited buying resources, so every lot we buy is a careful investment for us…. “Oh, I know…just try the coffee, ” said Suita with a twinkle. So we did. And it was so good! We tapped up various contacts and arranged to buy direct from the co-op, and we know this is the start of a beautiful relationship! (Update…we’re now in our sixth year of buying this coffee) 

The coffee is wonderfully complex, packed with a multi layered tropical juicy fruit acidity, with a jammy sweetness delivering all that flavour on a bed of luscious mouthfeel.  That magical combination of sweetness, fruity complexity and silky mouthfeel that enhances flavour

It’s a beautiful thing, and we’re so happy to bring the fruit of all this work to our city! We’ve called it Serendipia, in honour of the magic that happens when terroir, skill, experience and persistence at origin and a couple of flavour obsessed coffee roasters, work together.

On filter, there is all that pineapple and pomegranate, with the mouthfeel carrying a hazelnut and caramel tone. It’s a wonderful espresso. It makes one of the best 4/6 oz long blacks I’ve ever had! No more than 5/6 oz milk on a big double of this but there is a fantastic vanilla and caramel tone to be had!

Brewing Recipe

ESPRESSO:

Dose: 19g
Yield: 35ml out
Time: 30 seconds

FILTER: French Press

Dose: 35g
Yield: 500ml
Time: 4:30