ALMA NEGRA

It’s the body and intensity that make’s you feel as if this coffee has a “soul” and a secret to be discovered by the senses. Producers located in Oporapa to the south of Huila create this profile. Oporapa has a high water supply, due to its privileged geographical position and its topography that allows for natural drainage, and has beautiful and exotic natural places, with ideographic samples typical of how indigenous people see the world, appeared to the magic of its coffees. Near Oporapa, Huila, this Caturra-Colombia is grown by 26 coffee farmers. The cultivation altitude varies between 1400 and 2000m. Due to the exceptional geographical location, this coffee has developed a truly special flavor profile.

The cherries are de-pulped for 24 hours in the pulp and then fermented in tanks for another 38 hours. After washing off the mucilage, the coffee dries on patios for about 10-15 days.