COMSA was founded in 2001 as an initiative of a group of 61 coffee producers (12 women and 49 men) with an initial capital of around $365. To date, more than 1,500 farmers have joined COMSA and it has become a business model to follow, thanks to the dynamic, responsible and innovative work ethic and vision of its partners. Since its foundation, COMSA's partners decided that, in addition to producing high quality coffee, they would produce organic coffee and that along with this they would promote organic agriculture as a way of life, thus becoming a fundamental pillar. Following its focus on organic agriculture and high quality coffee, COMSA presented itself to international markets and regained the trust of international coffee buyers and Honduran producers themselves. COMSA's consolidation over time in international and local markets has allowed it to access different certifications that endorse the quality of the coffee, environmental practices and social investments that the company has for the benefit of its members in their communities. The Honey coffee processes start from the moment the coffee cherries are harvested. At this stage, only 100% ripe, red wine-coloured cherries are harvested by hand. The producers deliver the cherries to COMSA's central wet mill and the team there selects the best looking cherries and where lower quality cherries are observed, these are extracted.