Ceiba Nature (Honduras)

What makes this coffee special

A fruity and original natural coffee

Ceiba Nature is an expressive, comforting coffee with a subtle fermented character that adds depth without taking over the cup.

Expect caramel, spices, cocoa, dried fruit and blueberry. Our Medium roast keeps this fruity character while adding enough body to work equally well as filter or espresso.

At this price point, it is a particularly distinctive coffee: it steps away from more classic profiles without moving into the much higher prices of a micro-lot.

COMSA’s collective work

Ceiba is produced in Marcala by several producers working with COMSA — Café Orgánico Marcala.

Founded in 2001, the organisation now brings together more than 1,200 producers. COMSA supports farms moving towards organic agriculture, provides training in coffee tasting and agricultural techniques, and helps producers gain greater control over quality and investment on their plots.

Its work goes well beyond coffee: the cooperative invests in education, funds scholarships, created a Montessori-inspired school open to children from the local community, and also develops local recycling projects.

A forest coffee grown using organic farming practices

Ceiba Nature comes from organic farming and is grown in a complex agroforestry system, with more than five tree species per hectare and at least two layers of shade.

The coffee trees therefore grow in a tree-covered environment that helps protect the soil, support biodiversity and encourage a slower ripening of the cherries.

Learn more about agroforestry and specialty coffee

Origin: Marcala, La Paz, Honduras

Marcala · La Paz · Honduras

Ceiba Nature grows between 1,200 and 1,700 metres above sea level in the Marcala region, one of Honduras’s historic coffee-growing areas.

From fruit to coffee: a natural process

Parainema · Lempira · Icatu · Red Catuai · Natural · Hand-picked · 25 days on patios

The cherries are hand-picked from December to March and then dried whole on patios for around 25 days. This natural process contributes to the coffee’s fruity character and subtle fermented dimension.

Brewing: filter or espresso

As filter, the fruit and blueberry notes come forward more clearly, giving an expressive and distinctive cup.

As espresso, the Medium roast adds more body and highlights caramel, spices, cocoa and dried fruit while preserving the character of the natural process.

Technical details

• Country Honduras
• Region La Paz
• Terroir Marcala
• Organisation COMSA — Café Orgánico Marcala
• Species Arabica
• Varieties Parainema · Lempira · Icatu · Red Catuai
• Altitude 1,200 to 1,700 m
• Process Natural
• Harvest Hand-picked, from December to March
• Crop 2025/2026
• Drying 25 days on patios
• Highlights Forest coffee · Grown using organic farming practices · Complex agroforestry
• SCA score 84.5
• Roast Medium