Atomic Honduras COMSA Natural
Whole bean coffee
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COMSA NATURAL IS BACK FOR ITS SECOND YEAR!
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 Ethiopia Tekamo Mekiso (which we're still roasting!) is very floral and sweet, particularly tasting of apple blossom and peach nectar. 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.
We Taste watermelon, syrupy, rock candy
Region La Paz
Varietal Bourbon, Typica, Cataui, Caturra
Process Natural
Elevation 1200 - 1500 M
Сafein free | No decaf |
Process | Dry |
Cupping Notes | Fruity, Sweet |
Availability | In stock |
Altitude | 1200-1500 m |
Atomic Coffee Roasters
OUR ORIGINS
Atomic was born in 1996 when two brothers, both professional cyclists at the time, set out to answer the question "how hard can it really be to run a cafe?". The first Atomic Cafe opened on Cabot Street in Beverly later that year.
That simple question has lead us down a flowy single-track we've been riding for over two decades now. In the early 2000's we began roasting coffee to create a point of difference for ourselves. At the time, Atomic Cafe was established, but we were becoming frustrated with the companies we were buying coffee from. This was very unique at the time as we were the only micro roaster in the area. We roasted on a Diedrich IR7 in our original Cabot Street cafe to raise awareness for what we were trying to accomplish-- sourcing, roasting, and serving great coffee.
The decision to roast coffee for our own shops eventually spun off into a separate company, Atomic Coffee Roasters, as we set our sights on elevating coffee experiences beyond the four walls of a cafe.
OUR STORY
We've come a long way since those early days roasting on an IR-7 in the front of the cafe.
There are now two generations of brothers involved in the business. We roast all coffee to order on our Diedrich IR-24 in Salem, and built out a 10,000 square foot facility in Danvers dedicated to cold brew production. Plus at the time of this writing, we're just a few weeks away from opening a new roasting facility in Peabody, with a new Diedrich roaster that's 10x the capacity of that original IR-7. We've grown our team, our offerings, and our educational resources for the network of small businesses throughout New England that proudly serve Atomic.
A lot has inevitably changed over the years, but one thing that hasn't is our passion for coffee, and elevating coffee experiences.
Product categories:
Roasted coffee
Coffee shop equipment
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