Alma Negra

 TLDR

The "Alma Negra" coffee process is part of the "honey process" family, specifically the "black honey" style. This style however involves slow, controlled drying on patios with infrequent flipping of the crust that forms. This retains natural sugars and enhances deep, fruity, and complex flavors, producing a rich and unique coffee profile.

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This process was pioneered by Francisca and Oscar Chacon of Las Lajas, a Costa Rican coffee farm known for its innovative and experimental processing methods. 

In the Alma Negra process:

1. Drying in Thick Layers: The coffee cherries are pulped and dried slowly in thick layers, usually on patios, under controlled conditions. This approach keeps the mucilage attached to the bean during drying, which allows it to hold onto more natural sugars and intensifies fruity flavors.

2. Minimal Disturbance: Unlike other honey processes, Alma Negra involves minimal movement of the coffee during drying. This limited disturbance helps create more intense, complex flavors by allowing the sugars to concentrate on the beans longer.

3. Flavor Profile: Alma Negra coffees are known for having deep, fruity, and sometimes wine-like notes, with a full body and pronounced sweetness. The method can produce tasting notes that include dark berry, plum, or even chocolate flavors, depending on the coffee varietal and growing conditions.

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The Alma Negra process exemplifies a dedication to careful, time-intensive processing, producing coffees with a distinctly rich and complex flavor profile.

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