Brown & Tan | Easy Drinking
This coffee is the workhorse of our line-up. Hop out of bed and toss on this blend of light and medium roasts of the same bean. It's exactly what Alaskans need to start their day - although it has just the right fit to be donned at any hour. Whether you're snagging reds off the beach or tromping through the mud, Brown & Tan will keep your feet on the ground so you can keep reaching for the stars.
Impact:
Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.
At that time, the predominant production system in the region used conventional (chemical) practices and sold to the local coyotes, often at prices that did not even cover the farmers’ production costs. One of the primary founding objectives of COMSA was to seek out and promote new ways of thinking – both in production, moving from conventional to organic production; and in markets, moving from commercial to specialty buyers.
Tasting Notes: Nutty | Smooth | Uplifting | Sweet Cream | Mellow
Aroma: Milk Chocolate | Honey
Roast Level: Medium roast
Recommended Brewing Methods: French press | Pour over| Drip
Producers: COMSA Co-op (1500 farmers)
Region: Marcala | La Paz Department
Varieties: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
Processing Method: Washed process
Altitude: 1300 - 1700 meters above sea level
This coffee is the workhorse of our line-up. Hop out of bed and toss on this blend of light and medium roasts of the same bean. It's exactly what Alaskans need to start their day - although it has just the right fit to be donned at any hour. Whether you're snagging reds off the beach or tromping through the mud, Brown & Tan will keep your feet on the ground so you can keep reaching for the stars.
Impact:
Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.
At that time, the predominant production system in the region used conventional (chemical) practices and sold to the local coyotes, often at prices that did not even cover the farmers’ production costs. One of the primary founding objectives of COMSA was to seek out and promote new ways of thinking – both in production, moving from conventional to organic production; and in markets, moving from commercial to specialty buyers.
Tasting Notes: Nutty | Smooth | Uplifting | Sweet Cream | Mellow
Aroma: Milk Chocolate | Honey
Roast Level: Medium roast
Recommended Brewing Methods: French press | Pour over| Drip
Producers: COMSA Co-op (1500 farmers)
Region: Marcala | La Paz Department
Varieties: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
Processing Method: Washed process
Altitude: 1300 - 1700 meters above sea level
This coffee is the workhorse of our line-up. Hop out of bed and toss on this blend of light and medium roasts of the same bean. It's exactly what Alaskans need to start their day - although it has just the right fit to be donned at any hour. Whether you're snagging reds off the beach or tromping through the mud, Brown & Tan will keep your feet on the ground so you can keep reaching for the stars.
Impact:
Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.
At that time, the predominant production system in the region used conventional (chemical) practices and sold to the local coyotes, often at prices that did not even cover the farmers’ production costs. One of the primary founding objectives of COMSA was to seek out and promote new ways of thinking – both in production, moving from conventional to organic production; and in markets, moving from commercial to specialty buyers.
Tasting Notes: Nutty | Smooth | Uplifting | Sweet Cream | Mellow
Aroma: Milk Chocolate | Honey
Roast Level: Medium roast
Recommended Brewing Methods: French press | Pour over| Drip
Producers: COMSA Co-op (1500 farmers)
Region: Marcala | La Paz Department
Varieties: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
Processing Method: Washed process
Altitude: 1300 - 1700 meters above sea level