La Cristalina, Colombia
Tasting notes: Nougat, Cacao Nibs & Raspberry
Process: Natural
Region: Caldas
Producer: Luis Jose Valdes
Farm: Finca La Cristalina
Variety: Bourbon
Alt: 1650 m.a.s.l.
Located in the Vereda Baja Espanol municipality of Chinchina, Finca La Cristalina is producing coffees within its 21 hectares boundaries. Owned and managed by Luis Jose Valdes, the farm is managed in step with two additional farms, Parana and San Pablo. Luis is focused on maintaining the environment with dedicated reserves on the land which promote biodiversity. Pulp from the coffee is placed in compost treatment and is used as organic fertilizer for the trees on the farm. Another exciting aspect of Finca La Roca is Luis dedication to the black cedar tree, a species that is at risk of extinction, which has been planted around the farms. Specifically about this coffee, the Bourbon variety was harvested at 24* C before being processed naturally. The cherries are sorted before depulping to ensure defects are removed, and the coffee ferments for 24 hours. Post fermentation, the coffee is dried for up to 60 days and then milled once they meet their 11% moisture content standard. This coffee is very sweet and full body, with notes of chocolate like goodness and raspberry.
La Cristalina, Colombia
Tasting notes: Nougat, Cacao Nibs & Raspberry
Process: Natural
Region: Caldas
Producer: Luis Jose Valdes
Farm: Finca La Cristalina
Variety: Bourbon
Alt: 1650 m.a.s.l.
Located in the Vereda Baja Espanol municipality of Chinchina, Finca La Cristalina is producing coffees within its 21 hectares boundaries. Owned and managed by Luis Jose Valdes, the farm is managed in step with two additional farms, Parana and San Pablo. Luis is focused on maintaining the environment with dedicated reserves on the land which promote biodiversity. Pulp from the coffee is placed in compost treatment and is used as organic fertilizer for the trees on the farm. Another exciting aspect of Finca La Roca is Luis dedication to the black cedar tree, a species that is at risk of extinction, which has been planted around the farms. Specifically about this coffee, the Bourbon variety was harvested at 24* C before being processed naturally. The cherries are sorted before depulping to ensure defects are removed, and the coffee ferments for 24 hours. Post fermentation, the coffee is dried for up to 60 days and then milled once they meet their 11% moisture content standard. This coffee is very sweet and full body, with notes of chocolate like goodness and raspberry.
