Costa Rica Cumbres del Poas "Alma Negra"
Elevation: 1500Varietals: Caturra
Milling Process: Natural
Drying Process: Patio and solar dried machine
Acidity: Very High
Body: Very High
Sweetness: Very High
Roast Profile: Light
Tasting Notes: Honey, Jam, Pineapple, Tangerine
The Alma Negra natural process is defined by selective harvesting of only the ripest cherries. These cherries are washed and moved to patios for drying, and are moved intermittently throughout the morning, then capped and covered in the afternoon and evenings. Cherries dry for between 22 and 27 days. The drying mill, Las Lajas, is one of the best micro mills in Costa Rica and is well known for its exceptional drying techniques for natural and honey-processed coffees. Oscar and Francisca are constantly experimenting and developing new processing techniques to create the best possible coffees.