Best Brewed with: Filter

Filter _ V60 55g/L & 93°C, blooming 30" + 1-2-3 pours each 30" (re berries, amarena cherry, hint of apple and kiwi, cocoa nibs)
Espresso _ IN 18g : OUT 36g & 23" (amarena cherry, rhum, porto wine, cocoa nibs)

The Place
La Cristalina is located in the Quindío region of Colombia, at altitudes between 1,350 and 1,500 metres above sea level. The farm, managed by the Grajales family, thrives within a lush agro-forest environment where coffee plants grow alongside fruit trees and native vegetation.
The Process
This lot is processed using a 36-hour anaerobic natural fermentation: whole ripe cherries are sealed in a low-oxygen environment to ferment, enhancing sugar concentration and developing complex aromatic precursors. After fermentation, the cherries are dried intact, typically on raised beds under controlled conditions. Regular turning and careful monitoring ensure even drying, while preserving volatile aromatics, body and sweetness — resulting in a natural coffee with layered fruit complexity, chocolate undertones and lush mouthfeel.
The People
La Cristalina belongs to the Grajales family: the farm has been in their hands for decades, now runned by siblings German and Alberto Grajales, with contributions from the younger generation including Maria Grajales. Their cultivation philosophy combines respect for tradition with constant innovation: by embracing anaerobic natural processes, crop-diversification and ecological farming (shade trees, biodiversity, water management), they aim not just for exceptional coffee — but a sustainable, regenerative livelihood for their land and community. This commitment shines through in cup: 🍒🍇🍫 expect a vibrant interplay of red fruits, ripe cherry, a soft cocoa nib depth and medium body — a profile that mirrors the care, environment and craftsmanship behind every bean