• White coffee bag with a brown tag featuring 'terminal 3' branding on a white background
  • Honduras Marcala Coffee Beans - Terminal 3 Coffee Roasters Toronto
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Honduras - Marcala

Honduras - Marcala

$23.00 CAD
$23.00 CAD
Sale Sold out
Size
  • Medium Roast
  • Marcala, La Paz, Honduras
  • Catuai – Washed
  • 1300 Meters Above Sea Level
  • Stone Fruit, Brown Sugar, Herbal Tea – Sweet and Rounded
  • 340g | 12oz
  • Espresso, Drip, French Press

Acidity ◉ ◉ ○ ○ ○   Body ◉ ◉ ◉ ○ ○

Sweetness ◉ ◉ ◉ ○ ○     Aftertaste ◉ ◉ ◉ ○ ○

Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.

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Terminal 3 at Home

Brewing Recipes

Espresso

Dry Dose → 18g ± 0.2g
Yield → 38g ± 2g
Extraction Time → 30-32 Seconds

French Press

Water Temperature → 90 °C
Grind Size → Medium Coarse
Dry Dose → 30g
Water Ratio → 1:15

Pouring Method
Pour - 0:00 - 450g
Stir in Circles for 3 Times at 3:00 min

Total Brewing Time → 5:00 min

About the bean

This washed coffee from COMSA (Café Orgánico Marcala S.A.) in La Paz, Honduras, showcases remarkable clarity and brightness, with a well-balanced profile that shines at a medium roast - making it an excellent choice for espresso, drip, or French press brewing. Expect refined notes of stone fruit, brown sugar, and herbal tea.

Founded in 2001 by 69 farmers, COMSA has grown into one of Honduras’s most respected and pioneering cooperatives, now representing over 1,500 smallholder producers cultivating farms between 1-10 hectares at 1,200-1,800 meters above sea level. Situated in Marcala, a region celebrated for its vibrant, high-elevation coffees, COMSA is known for producing washed and honey-processed lots that are clean, bright, and complex, a testament to both thoughtful agronomy and the fertile volcanic soils of La Paz.

At the heart of COMSA’s work is a commitment to regenerative organic farming, emphasizing soil health, biodiversity, and farmer education. Through its innovative “Five M Revolution” - money, materials, manpower, management, and motivation - the cooperative balances economic sustainability with environmental and social well-being. By using organic fertilizers, compost teas, and microbial ferments instead of chemical inputs, and by providing training in biodynamic farming and cupping, COMSA empowers producers to elevate quality from the ground up.

Today, COMSA stands as a model of excellence in Latin American coffee, proving that organic, smallholder production can deliver world-class flavor and sustainability. Many of their micro-lots consistently score above 86 points, frequently earning recognition in international competitions.