The Beneficio San Vicente dry mill works closely with farmers in the Santa Barbara region of Honduras to improve coffee quality. For many of these producers, the increase in quality has afforded them the opportunity to sell to the specialty coffee market, where their coffee […]
Three honey-processed coffees from the Honduras COMSA Cooperative—two single-farmer lots and one community lot—comprise the Cariño Blend. Montgomery Melghem’s farm, Finca San Pablo, is located in the town of El Pastal, in western Honduras. Founded by Pablo Melghem in 1915, for over a century Finca San […]
Melvin Alonso is a member of the Honduras COMSA cooperative in Marcala, Honduras. He harvests his coffee from December to April, the coolest months of the year in that region. Harvest is completed entirely by hand, and cherries are selected at optimum ripeness.
After harvesting, the fruit is subjected to a process of wet mill. All water used in this step, and coffee waste as pulp, are incorporated into the soil of the farm, following the technical guidelines of organic production received from the team of advisers at COMSA. Finally, the coffee is placed in courtyards where the sun dries it slowly and naturally.
Over the last few years, COMSA has been experimenting with honey processing as well as natural/dry processed coffees, which have rendered excellent cup results when submitted to quality evaluation. This coffee from Melvin Alonso, along with a neighboring microlot from Betty Perez, is an exceptional example of a successful experiment.*
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Honduras COMSA Melvin Alonso Microlot, from Higher Grounds Trading Company in Traverse City, Michigan. Feel free to pull up a chair.
origin: Village Arenales, Santa Maria, La Paz, Honduras
farm: Melvin Alsonso Microlot
producer: Melvin Alonso
association: Honduras COMSA Cooperative
elevation: 1500 meters above sea level
The aroma of Melvin Alonso’s coffee is pretty interesting; complex, even. Grassy, lemon zest, green tea, clove, stone fruit, nuts… Some notes that are pretty typical for Hondurans, but a great many that are very atypical (the grassiness, especially).
Wow. This coffee is really something else. It’s a medium-bodied coffee, with a silky mouthfeel and, right out of the gate, it’s presenting my palate with some really unique, complex flavors. Much like it’s aroma, this has a very grassy flavor profile with prominent notes of lemon grass, Sencha tea leaves, jasmine, and mint. Yes – this coffee tastes very green. Beneath those flavors are some really nice notes of honey, almond, melon, plum, and peach. As the cup cools off, its sweeter flavors recede a bit, and those green tea flavors become the focal point again; I’m also detecting the emergence of clove and anise.
*content courtesy of Higher Grounds Trading Company
UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED BY A TABLE IN THE CORNER OF THE CAFE ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER. TO LEARN MORE ABOUT A TABLE IN THE CORNER OF THE CAFE, OUR REVIEW PROCESS, HOW TO SUBMIT PRODUCTS FOR REVIEW, OR SIMPLY TO CONTACT US, PLEASE VISIT OUR ABOUT PAGE
Miriam Elizabeth (“Betty”) Perez has been a longstanding advocate of women in leadership positions within the Honduras COMSA cooperative, and she has consistently produced outstanding coffee. We are beyond pleased to offer her honey-processed coffee this year, a lush and satisfying cup reminiscent of a full-blown […]
Adolfo Reyes Portillos farm lies on the fertile volcanic slopes surrounding Lake Yojoa in the village of El Cielito, Santa Barbara, Honduras. Like many farmers in the region, he has found great success in the Cup of Excellence program, placing seventh in 2010. With the […]