November 4, 2020
Brewing: Honduras COMSA Natural
Welcome to our brewing series, this time we're sharing recipes for one of our newest arrivals, Honduras COMSA Natural!
Our inspiration behind this series is to help our community either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.
Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.
So without further ado, let's brew some Honduras COMSA Natural!
Honduras COMSA Natural
Region - La Paz
Varietal - Bourbon, Typica, Cataui, Caturra
Process - Natural
Elevation - 1200 - 1500 M
We Taste: watermelon, syrupy, rock candy
COMSA, or Cafe Organico Marcala, S.A, is a group that was formed by small Honduras coffee farmers with the goal of joining together to transform their farms from conventional to organic production. COMSA now has over 1200 members, and puts on a week-long intensive training program called Diplomado Organico, which aims to teach innovative organic farming techniques to other small farmers.
When a coffee is a "natural", it means that rather than the seed being immediately removed from the cherry after picking, the cherries are instead laid out to sun dry either on a patio, or a raised bed. To prevent the cherries from spoiling, or drying unevenly, they are raked often throughout the day, and covered at night. This process generally takes a few weeks, and results in a sweeter, fruitier, often fuller-bodied coffee.
Our last natural coffee was Ethiopia Shakiso which was very fruit forward, particularly tasting of strawberries. With this Honduras natural, the first taste that jumped out at us was watermelon. It's sweetness reminded us of candy, like rock candy (or combined with the watermelon... Sour Patch Kids Watermelon anyone?!). This coffee has a fuller, syrupy body that is fitting and adds to the overall character of the cup.
Okay. So I’ve finally found the coffee. I’ve been trying to get any form of melon note in any coffee and I’ve found it. This coffee is absurdly delicious. If you’re into sweet, delicious, complex coffees, then this is it for you!
This coffee is insanely silky and soft. It’s beyond sweet in an amazing way. This coffee really tasted like it had simple syrup in it. It actually reminded me of rock candy, and I can’t even tell you how serious I am. I’m blown away by that specific note honestly. It leaves this super delicate, sweet, watermelon candy finish that makes me want each sip faster than the other.
Hario V60 Recipe
Method: Hario V60
Ratio: 18g coffee / 288g water
Grind: 17 setting on Baratza Encore
Water Temperature: 206F
Filter: standard Hario V60 filter
0:00 - 54g
0:35 - 188g
1:25 - 288g
Total Brew Time - 2:40
1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 206F. If not, bring the water to a boil then let cool before brewing.
2. Grind - Weigh out 18g of coffee, and grind on your Baratza Encore at setting 17.
3. Pre-wet Filter - Place your V60 on top of the vessel you plan to brew into, and place a filter into the V60. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the V60 and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.
4. Begin Brewing - Place your V60 / brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Add 54g of water, then wait until your timer says 35 seconds.
5. Continue Brewing - At 35 seconds, continue pouring water until you reach 190g. Wait until your timer says 1:25, then pour until you reach 288g. Your total brew time, the point where you can take your V60 off the brewing vessel, should be about 2:40.
6. Enjoy! - Pour into your favorite pre-warmed mug, and enjoy!
Don't have an AeroPress? Buy it from us with your next coffee purchase!
Method: AeroPress (Inverted)
Ratio: 15g coffee / 240g water
Grind: 17 setting on Baratza Encore
Water Temperature: 205F
Filter: 2 standard Aeropress filters (for extra clarity & sweetness)
0:00 - 30g | stir 4x
0:30 - 240g
1:10 - stir, cap, flip, & slow press until 2:00
Total Brew Time - 2:00
1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool before brewing.
2. Grind - Weigh out 15g of coffee, and grind on your Baratza Encore at setting 17.
3. Add to Aeropress - Add your coffee to the Aeropress, on top of your scale. For the "inverted method", the piece with the plunger will be on the bottom, with the plunger facing upwards. Pop the other piece on top, then pour in your coffee (so coffee is sitting inside the top piece, and on top of the the "plunger". Make sure your coffee bed is evenly leveled.
4. Pre-wet Filters - Grab your two filters, place them inside the cap, and pre-wet them with warm water. This avoids any papery tastes in your coffee. This is also a good chance to pour some warm water in your mug, to avoid coffee cooling upon contact. Keep your filters and mug to the side for now.
5. Begin Brewing - Make sure your scale is zeroed, and start your timer. Add 30g of water, then stir four times to ensure all grounds are saturated. Wait until your timer says 30 seconds.
6. Continue Brewing - At 30 seconds, continue pouring water until you reach 240g. When your timer reaches 1:10, stir again, secure your filters and cap, flip the Aeropress over onto your favorite mug, and press down slowly. You'll know when you're done pressing when you hear the hissing sound - try to time it so that happens at 2:00.