Flavour profile: Mango, strawberry jam & rosewater
Finca La Cristalina is located in the are of Bajo Espanol in Chinchina, Caldas. This farm has been part of the Valdes family for three generations with Luis 's grandparents being the first owners. Luiz took control of the 21 ha farm in 1999 buying it from his father and Uncles.
There are about 142000 trees on the farm and these are caturra, castillo, colombia and pink bourbon. Recently Luis had been experimenting with processing and had started to produce natural coffees on the farm.
They use a Brix meter to make sure the sugar content of the cherry is high enough for the natural process. The cherry is washed and floated to remove any immature beans. This lot is made up of solely caturra coffees that have been selected to make this lot for the quality in the cup this variety can achieve.
They then fermented the coffee as cherry in a barrel for 12 -15 hours overnight. After this the cherry is then placed on raised beds and dried for 30 - 35 days turning regularly and maintaining a temperature below 40 degrees.