Honey Bryan Bautista

Honey Processed Coffee Beans from COMSA Cooperative

From the renowned coffee-growing region of Marcala, Honduras, producer Bryan Bautista brings us another exceptional reserve lot—this time processed using the Honey Method. Grown at 1,540 meters from carefully cultivated Catuai, Bourbon, and Pacamara varieties, this coffee delivers a refined, balanced profile that showcases both sweetness and depth. Aromas of plum, milk chocolate, and black tea introduce a cup layered with plum, malt, and nougat—a harmony of fruit and confectionary notes.

The honey process, where coffee cherries are pulped but left to dry with a portion of sticky fruit mucilage still clinging to the seed, yields a cup that bridges the fruity brightness of natural coffees with the clarity of washed lots. The result is a sweet, rounded, and complex brew that lingers with a smooth, balanced body.

Bryan Bautista continues to elevate the Marcala coffee tradition through his thoughtful cultivation and processing. His ability to adapt processing methods demonstrates both innovation and deep respect for the land he farms. This lot is a shining example of how terroir and craftsmanship come together to create a distinctive cup.

The Bottom Line:

This Organic Reserve Series coffee is an ideal choice for those who appreciate nuanced sweetness with a silky finish. A versatile lot, it shines both as a filter brew and as a rich, layered espresso.

We are proud to share this limited release—an elegant expression of Marcala’s coffee heritage and Bryan Bautista’s dedication to quality.

Thank you to our friends at Cooperative Coffees for helping us tell the story of Bryan Bautista and COMSA Cooperative.