*The Table is, as a collective whole, a massive fan of coffee from the Kochere region; we have seen several coffees served upon this Table over the past few years. Kochere is growing in popularity, showcasing the consistent diversity of Yirgacheffe’s unique terroir; by now, Kochere is well-known for consistently […]
*Palmichal Micro-Mill is a new project that started this harvest 2015-2016 with 30 small farmers. Located in Palmichal and processes coffees from: Palmichal, Puriscal, Tarrazu, Frailes. Palmichal’s goal is to find famers with unique coffees, perform a flawless milling process, and deliver impeccable coffee to […]
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 Pablo has kept excellent growing, harvesting and processing techniques as established by its founder. Since its foundation, the farm has been managed by the direct descendants of the founder, Rolando Melghem, father, and Montgomery Melghem, grandson, as the third generation of a family dedicated to the enterprise of coffee growing.
Rodolfo Peñalba’s farm, Finca Clave de Sol, is in Barrio el Rincón, also in Marcala. A third-generation coffee farmer, Peñalba started as a child, helping his father during harvest. He had a dream to become a doctor, but limited resources directed his path to agronomy, which he studied thanks to a scholarship. After graduation, he worked as a technical advisor for large farms for about 15 years, training producers in the usage of conventional farming chemicals.
One day, a farmworker nearly died after accidentally ingesting one of the products, an episode that made Peñalba reflect about alternatives to chemicals for producers and consumers. He then attended a workshop about organic agriculture and decided to stop using chemicals on his farm. Like most who transition into organics, his yields suffered considerably. Over time, however, genetic diversity on the farm and careful processing have resulted in very successful organic yields.“Our farm management is 100% organic, with responsibility and love, in harmony with humanity, the environment and birds,” says Peñalba. “We are immensely proud of this.”
The third component of Cariño blend (which translates to “sweetheart” or “honey”) is a collection of honey-processed coffee from several other smallholder farmers within COMSA.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Cariño Blend, from Higher Grounds Trading Company in Traverse City, Michigan. Feel free to pull up a chair.
origin: El Pastal, Honduras // Barrio el Rincón, Honduras // (various), Honduras
farm: Finca San Pablo // Finca Clave de Sol // various
producer: Montgomery Melghem // Rodolfo Peñalba // smallholder farmers
association: Honduras COMSA Cooperative
elevation: 1500 – 1700 meters above sea level
cultivars: Bourbon, Typica, Lempira, Icatú
juicy, sweet, raw honey, caramel, peach, apple, refined sugar, angel food cake, vanilla, nectarine, sourdough pretzel, blackberry
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
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, […]
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 […]