Coffee Description
Organic Decaf Honduras COMSA Fair Trade coffee is curated from lots based on cup profile, physical preparation, and potential to express excellently once decaffeinated.
This bean goes through an environment-friendly Swiss Water® Process, the gold standard of decaf. Ensuring that the bean’s distinctive origin and flavor characteristics are maintained, Swiss Water® Process is decaffeinated coffee without compromise. Using water from the pristine coast mountain environment of British Columbia, Canada, the caffeine is gently removed until the coffee beans are 99.9% caffeine-free, undergoing regular caffeine level audits to ensure 99.9% caffeine-free compliance.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Bourbon
Process
Semi-Washed
Region
Marcala
About COMSA of Honduras
Inca Humana (the Human Farm) is the first thing you’ll hear about from Café Organico Marcala, S.A. (COMSA) if you visit this cooperative in Marcala, Honduras. The well-being of humans is foundational to the COMSA philosophy, and educating more than 1,500 producer-members to successfully live in harmony with nature is part of COMSA’s DNA.
It starts with La Fortaleza, the COMSA biodynamic demonstration farm that focuses on transferring knowledge through week-long seminars called Pata de Chucho (Pawprints left by a stray dog), which focus on “dogged” exploration of human productivity that is in harmony with nature.
COMSA also dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school.
What makes COMSA cooperative so good? 1) Traceability to the Marcala region, which is a protected origin 2) Meticulous post-harvest hand sorting of the coffee cherries 3) Cherry floating to remove less dense beans 4) proper fermentation 5) long drying times 6) and a healthy dose of the COMSA philosophy and training
Marcala, Honduras
Klatch
Klatch \ˈklach, ˈkläch\ --People getting together to share life, especially over coffee.
And that’s what Klatch Coffee has been about since owner Mike Perry decided to follow his passion for quality coffee. While in college, he asked himself, "Why not bring together the charm and comfort of a traditional coffeehouse and serve world class specialty coffees?" And so he did. In 1993, he and his wife, Cindy, opened their first location in Rancho Cucamonga, CA, called it Coffee Klatch (later changed to the present name, Klatch Coffee), and began searching the world for the cream of the coffee crops, and small-batch roasting that top 1% of specialty beans to coax the best flavors and aromas from them.
Now, with five locations (plus their roastery) in Southern California as well as a shop in LAX United Terminal, Mike and his family and their dedicated team have built on that foundation of being a place where people love to linger over truly special coffee. Meanwhile, they’re making history one award at a time. A few of these include:
Prestigious Golden Bean Awards
Only espresso ever awarded "Best Espresso in the World" at the World Barista Championships (2007)
U.S Brewers’ Cup Champion
Good Food awards winner
Mike says, “Our commitment to honest business practices means we build trust and loyalty with the farmers we work with. All of this is accomplished through a Direct Trade model and a simple handshake.”
