Warrior Coffee Honduras Comsa organic light roasted coffee beans from the Comsa co-operative in Marcala, Honduras.
This coffee is a blend of different varietals, from several different smallholders in the Marcala area. It is honey-processed coffee - but this process has nothing to do with actual honey. There are some variations to the process, but in the case of this coffee, it goes approximately like this:
After picking, the berry is left to ferment with the pulp and all for about 24 hours. After that, most of the pulp is removed and only a thin layer of honey-like mucilage is left on the bean. It is left like this to ferment for another 24 hours. The beans are then floated in water (but not washed) to remove the excess mucilage, after which they are dried for 2-3 weeks on raised beds.
In the coffee you can find notes of ripe blackcurrants, a sweet appley acidity and a pleasant smooth mouthfeel. All in all, a very vivacious yet balanced coffee.