Honduras Comsa Natural

Matka

1. Producer Organisation

   Cooperativa de Servicios Agropecuarios Gualcinse, Ltda (COSAGUAL) is a farming cooperative with almost 10,000 members that has a mission to "promote development processes in families dedicated to agricultural production, with gender equity and in harmony with the environment, providing services with responsibility, efficiency, and commitment to our cooperative, community, and country, oriented in our ethical and moral values.” Through the support of Fairtrade and their use of the Fairtrade Premium, COSAGUAL has been able to provide partners and nearby communities with agricultural supplies and equipment, health insurance from the sole hospital in the region, scholarships for students to attend professional and university education, environmentally friendly and organic fertilizers, and employment opportunities. COSAGUAL provides a variety of coffee types to its customers, including "Typica, Catuaí, IHCAFE 90, and Lempira; each of the production units [is] registered and managed under the technical specifications established by COSAGUAL, which allows [us] to offer year after year a coffee of the same quality, a fact that is appreciated by our buyers.”

2. Harvesting

   Harvesting of coffee berries, where careful picking and selection of ripe, quality cherries is crucial to ensure optimal flavor and product quality.

3. Processing

   Coffee bean processing is a crucial step in product development where harvested coffee cherries undergo a series of procedures to extract the raw coffee beans. These procedures typically include sorting, depulping, fermentation, drying, and storing. The chosen method of processing can greatly affect the flavor of the coffee. During this stage, utmost care is required to prevent damage or deterioration of the beans. After processing, the beans are packed and transported to roasting facilities.

4. Drying

   Harvested coffee beans undergo a drying process to reduce their moisture content. This can be carried out using different methods including sun drying, mechanical drying, or a combination of both. This step is crucial to prevent mold and deterioration, and it influences the final taste and quality of the coffee.

5. Grading

   The grading of dry green coffee beans is a crucial step in the product development process where the quality of the beans is determined. Here, the beans are assessed based on size, color, density, and possible defects. Only the best grade beans proceed to the next steps, ensuring the final coffee product offers a superior taste and aroma.

6. Roasting

   Coffee bean roasting is the process where green coffee beans are transformed into roasted coffee products. It's a crucial step in product development as the beans undergo a heating procedure to achieve desired flavors and aromas. The temperature, timing, and roasting method can significantly impact the taste profile of the final product, making this step a blend of science and art. The beans are typically roasted until they reach a specific internal temperature, usually between 370°F and 540°F. They may be lightly, medium, or dark roasted, each providing a different taste intensity.

7. Brewing

   Selecting quality coffee beans, grinding them to the correct consistency, and using a brewing method to extract flavor. The result is a freshly made coffee. Factors like water temperature, brew time, and coffee-to-water ratio are carefully monitored to ensure the perfect cup. Cafes all over brew wonderful delicious coffee for their customers.

Vaikutukset

• Fairtrade Certification
• Fairtrade Premium