CEIBA is an organic coffee from the Marcala region, La Paz, Honduras, grown at altitudes between 1200 and 1700 meters. It is harvested between December and February by partner producers of COMSA (Café Organico Marcala). The coffee is a blend of Catuai Rouge and Parainema varieties, processed naturally (dry process) and dried on patios. It is described as a full-bodied cup with fruity and spiced notes of cherry, citrus, nuts, and cacao.
Romain Fabry traded his career as a lawyer for the world of specialty coffee, founding La Compagnie du Café in 2015 at 19 Rue Notre Dame de Lorette in Paris's 9th arrondissement. The space operates as a roastery, coffee shop, and brunch destination all under one roof, creating a multifaceted experience centered on artisanal roasting. Fabry sources his green beans through direct trade channels, prioritizing traceable single origins that tell a story of their terroir. Each batch is roasted on site with careful attention to preserving the distinct characteristics of its origin. The result is a neighborhood institution where the aroma of fresh roasting mingles with the energy of a bustling Parisian café.
