Costa Rica Alama Negra-Natural
| Origin | Costa Rica |
| Region | Sabanilla de Alajuela |
| Farm | Calle Lajas |
| Variety | Caturra, Catuai |
| Altitude | 1450 masl |
| Proc. Method | Alma Negra |
Cupping Notes:
Soft body and extremely well balanced. Juicy, sweet and cherry notes, with winey after-tones and nuances of fruit and tropical flavors make for excellent light to medium roasts for this coffee.
- Yellow Honey: Coffee is turned hourly on raised beds for a few days, then transferred to a greenhouse and turned regularly.
- Red Honey: Coffee is turned several times a day and dried for longer in the greenhouse.
- Black Honey: Coffee is turned once a day.
- Perla Negra Natural: Coffee dries directly in the sun for 10 days, rotating constantly, and then is transferred to bags and left for 2–3 days before being moved to raised beds.
- Alma Negra Natural: Drying starts in the greenhouse for a few days, then moved to the raised beds during the sunshine hours. It is then brought back again to the greenhouse, piled up at night and alternated back to the raised beds during sunshine hours. This process repeats until the coffee has reached the the optimum moisture content (11%) for distribution to high quality coffee roasters.
You can learn more about natural processed coffees here:
You can learn more about honey processed coffees here:
Las Lajas Micro Mill Processing
Photos and videos courtesy of Cafe Imports