Farm Info

Located in Vereda Bajo Español, Chinchiná, La Cristalina spans 21 hectares at 1460–1790 masl, with 4.1 hectares dedicated to an environmental reserve. Owned by the Valdes family, La Cristalina is part of Café Cuatro Generaciones, a legacy of four generations of coffee producers. The farm features 142,000 trees out of 421,000 across their three properties—Parana, La Cristalina, and San Pablo. With an ecological mill, composting coffee pulp into organic fertilizer, and a focus on biodiversity, La Cristalina incorporates sustainable practices, including shade-grown coffee with walnut, red cedar, and guava trees, plus black cedar reforestation efforts.

Caldas, known as part of Colombia’s “coffee triangle,” is a UNESCO-recognized Coffee Cultural Landscape, contributing significantly to research, milling, and coffee heritage.

Processing Method

• Selection: Ripe cherries are handpicked and floated to remove defects.
• Fermentation: Cherries ferment anaerobically for 12–15 hours, followed by de-pulping and another 45–48 hours of anaerobic fermentation.
• Drying: Coffee undergoes honey drying in mechanical dryers for 100 hours, ensuring optimal quality.

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