La Cristalina, Colombia
Tasting notes: Cocao, Dried Fruit, Raspberry, Red Fruit & Malt
Process: Natural
Producer: Luis Jose Valdes
Farm: La Cristalina
Region: Caldas
Variety: Caturra
Alt: 1650 masl
Luis’s farm, La Cristalina, is a farm that we at Mae Coffee Roasters have kept high on our list for some time now. Last summer we brought one bag of this lot on, and this year we purchased three times that because it is, that good! Luis is an extremely talented producer which we are honored to showcase. Luis’ family operates Parana, La Cristalina and San Pablo, which are made up of a total of 421,000 trees.
La Cristalina, making up just under 34% of the three properties total production, also participates in depulping coffees at the ecological mill, in where mucilage is used as organic fertilizer for coffee trees. The farm also plants and cares for high extinction risk trees that benefit the farm.
All that aside, this coffee are fermented in cherry for 18 hours, and then dried for 20 days on elevated beds. This coffee is loud, in a palatable way. If you have not had a natural before, this coffee is a great example of what naturals have traditionally represented. With notes of red fruit sweetness, comparable to jam and juice, and undertones of chocolate syrup, this offerings packs a punch. It balances this sharpness and round like presence pleasantly, as well as provides an exploration like experience which is delightful.
La Cristalina, Colombia
Tasting notes: Cocao, Dried Fruit, Raspberry, Red Fruit & Malt
Process: Natural
Producer: Luis Jose Valdes
Farm: La Cristalina
Region: Caldas
Variety: Caturra
Alt: 1650 masl
Luis’s farm, La Cristalina, is a farm that we at Mae Coffee Roasters have kept high on our list for some time now. Last summer we brought one bag of this lot on, and this year we purchased three times that because it is, that good! Luis is an extremely talented producer which we are honored to showcase. Luis’ family operates Parana, La Cristalina and San Pablo, which are made up of a total of 421,000 trees.
La Cristalina, making up just under 34% of the three properties total production, also participates in depulping coffees at the ecological mill, in where mucilage is used as organic fertilizer for coffee trees. The farm also plants and cares for high extinction risk trees that benefit the farm.
All that aside, this coffee are fermented in cherry for 18 hours, and then dried for 20 days on elevated beds. This coffee is loud, in a palatable way. If you have not had a natural before, this coffee is a great example of what naturals have traditionally represented. With notes of red fruit sweetness, comparable to jam and juice, and undertones of chocolate syrup, this offerings packs a punch. It balances this sharpness and round like presence pleasantly, as well as provides an exploration like experience which is delightful.
