Soulmate

Roast Story:  

Did you know that most coffee drinkers will opt for either a medium or dark roast every morning? That’s why, especially for a roast we used to launch an entire company, we put such an emphasis on making Soulmate a perfect medium roast profile.  

We’ll be honest: Soulmate had A LOT of renditions since this was our first coffee ever, and we consulted with all of our coffee roasting friends and veterans in the industry for their guidance on what makes a superb medium roast before ever finalizing anything. With time, trial & error, and fresh wet wash harvests from our family farms, Soulmate has developed into an extraordinary medium roast profile over the history of Alma Coffee.   

We like to tell first time Alma Coffee drinkers that, no matter what, you can always bet Soulmate is going to be a delicious brew no matter how simple or complex you like to make your coffee. We truly recommend and enjoy this coffee every single way there is to brew, and even use it daily on espresso at our Georgia café & roastery for the same reasons we’re recommending it now! 

Origin Story: 

If you’ve ever wanted to know about Alma Coffee’s origin story, then look no further than our Soulmate roast—it was truly our first coffee EVER! Those that have been with us since our Copan Coffee Roasters days (if you don’t know what we’re talking about, read our company story told through our packaging evolution) will probably remember Soulmate because it was the only coffee we had to offer, and there’s a good reason it has stayed with us and remained so popular over the years. 

Currently, the coffee that makes up this roast comes from Finca Agua Fria, grown by Sergio Molina and his team. Named from the small village in which it comes from, Agua Fria originates from farmer Sergio Molina located in the San Sebastian, Lempira area of Honduras. Apart from this area having some of the most complex and high-altitude coffee in the country, what makes Agua Fria unique compared to our other offerings is Sergio Molina himself. Coffee farming is an extremely difficult career path and Sergio takes every day with constant positivity and humor. His optimistic personality is so infectious that it eventually led to a deep personal friendship with our farm director Marcial.

The village of Agua Fria where this coffee grows is truly isolated due to the lack of modern infrastructure and roads; In other words, Sergio has no viable way to transport his coffee after harvest, and this has led to Marcial and other members of the Finca T team making scheduled trips to Agua Fria to pick up his coffee. This journey to the coffee farms of Aqua Fria can take up to 8 hours in even the best conditions, but Sergio takes his love and care of coffee farming so seriously that he makes the journey well worth it!