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. In the cup, we get notes of chocolate, cherry, mango, and sweet tea. Read an insightful interview with the producer Francisca Chacon here.