This piece was adapted from a biography on the website of our importing cooperative, Co-op Coffees.
COMSA
Café Orgánico Marcala (COMSA) was founded in December of 2001 in Marcala, Honduras. Their vision was to create alternative development opportunities for small-scale coffee farmers in the mountainous region of Marcala, Honduras. They brought together 69 small-scale farmers who were interested in selling their coffee together under the umbrella of a rural credit union.
At that time, the predominant production system in the region used conventional, non-organic, coffee production practices and sold to local middle-men, often at prices that did not even cover production costs. One of the primary founding purposes of COMSA was to seek out and promote new ways of thinking – both in production, and in transitioning away from conventional and to organic production; and into markets for high quality coffee and specialty buyers.
In the beginning the challenges they faced were daunting. Transitioning from conventional to organic practices can cause dramatic drops in production yields which can affect the already stretched incomes of farmers. In the beginning, some members became discouraged and dropped out of the organization. The COMSA Board of Directors and technical team then looked for new methods of intensive organics to support their transition and established a strategic alliance with the Corporación Educativa para el Desarrollo Costarricense – CEDECO.
With the support and guidance from CEDECO, the farmers of COMSA were able to learn and implement holistic and innovative practices that transformed their lands into integrated organic farms. Through this transformative process, they actively promoted soil and water conservation, as well as the preservation of local plant and wildlife species. As a result of their efforts, the members of COMSA started to witness significant improvements in their coffee yields, which ultimately led to a rapid growth in membership.
With their initial success, members became more open to experimentation with new and innovative organic farming practices. Since COMSA’s inception, it began developing its unique approach to organic agriculture and codifying for their farmers and others. They invented an approach called the five “Ms” of organic agriculture over a period of time: in 2001 – use of organic Matter; 2006 – application of Micro-organisms in their compost; 2010 – the use of locally available Minerals; 2012 – production and application of fermented live Molecules; 2013 – strengthening the grey Matter (brain power) of their technical team, members, and strong educational program as well as with their youth and women’s groups
COMSA, short for “Coffee Management Services,” has experienced remarkable growth since its inception. With over 1,200 dedicated members, this organization has become a force to be reckoned with in the coffee industry. Such is their reputation that they even have a waiting list of producers eagerly anticipating the opportunity to join their ranks in the future.
One of the key reasons behind COMSA’s success lies in their unwavering commitment to teaching and implementing effective, regenerative, and deep organic practices. By prioritizing sustainability and environmental consciousness, they have not only improved their productivity but also shielded their precious coffee crops from blights and plant diseases.
COMSA’s leadership continues to play a pivotal role in the development and dissemination of these innovative farming techniques. Through their guidance and expertise, farmers are empowered to adopt methods that not only benefit their own livelihoods but also contribute to the preservation of our natural resources.
It is truly inspiring to witness how COMSA’s dedication to excellence has propelled them to the forefront of the coffee industry. Their unwavering commitment to sustainable farming practices serves as a shining example for coffee producers worldwide, setting new standards for quality, productivity, and environmental responsibility.
In conclusion, COMSA’s remarkable growth, with a membership exceeding 1,200 and a waitlist of aspiring producers, is a testament to their unwavering commitment to excellence. By teaching and implementing effective organic practices, they have not only enhanced productivity but also safeguarded their coffee crops. Their leadership continues to inspire and shape the future of sustainable coffee farming, making a positive impact on both the industry and the environment.
In 2016, COMSA launched the Diplomado Organico, a week-long intensive training program that teaches innovative organic farming techniques and helps broaden perspectives of small-scale farmers within the relationship of their work, their ecosystem, and the health of communities on both sides of the coffee supply chain.
Our importing co-op– Cooperative Coffees– began working with COMSA in 2014 and importing their high-quality green coffee. Their beans have a medium body and a light and pronounced acidity as well as dark chocolate flavors and nuances of floral, lemongrass, peach and wild berries. Grab a few bags and support this amazing co-op.
