La Cristalina - smooth and reminiscent of a light red wine.

The Grajales brothers have been working hand in hand with the local community for more than 50 years.
The first owner of this land was Guillermo Grajales (Alberto's and German's father), who grew up here with his family.

There are 2 wells on the farm that ensure a constant flow of water. They have a great responsibility to maintain these wells and the nature around the farm. There are no monocultures, the coffee plants, mainly the Castillo variety, share the space with various trees and other plants. The farm is divided into medium-sized plots so that it is easy to follow the individual lots.

The cherries are sorted by hand not just once, but three times: at harvest, during the floating process and during drying.
The batches are dried naturally; the cherries are quickly passed through a water tank to clean them and remove the floaters, then the whole cherries are stored for several days in a covered patio; this has to be a precise job to dry the coffee efficiently and evenly as it is a humid region.
The final selection takes place at the mill, where the coffee is selected according to sieve size and defects. At the mill, the final selection is done by hand, as the machines are not precise enough in their selection.