This Honduras coffee comes from the COMSA group in the Marcala region, a protected designation of origin. The organic coffee is a medium roast with a medium-heavy body and low acidity. Tasting notes include cocoa powder, toasted walnut, and rhubarb, with a dry, chocolatey finish. The coffee cups slightly darker than its medium roast color and features meticulous post-harvest hand sorting, cherry floating, proper fermentation, and extended drying times.
Founded in 1983 by Mike McLaughlin, a Richmond schoolteacher, alongside Pete and Bob McLaughlin, this family owned roaster began with a repurposed peanut roaster holding just 10 pounds per batch. Based in Emeryville, California, McLaughlin has evolved into a multigenerational operation with Mike's son Mark rejoining the family business after a career in Silicon Valley tech. The company sources and roasts premium coffee beans with the same precision and care it has maintained since its founding, blending traditional values with modern specialty coffee standards.
