LA CRISTALINA - colombia
His Majesty The Coffee
Region: Pijao, Quindio
Producer: German and Alberto Grajales
Altitude: 1450 - 1500 masl
Tasting notes: cherry- strawberry jam - stone fruit
suggested for: filter
Brix range cherry: 24-27°B
Drying method: Dried by sunlight. The coffee is placed on “carros corredizos” with direct sun exposure for the first 2 days. After the humidity is down to 40% is placed in ECOTACT bags for around 36 hours, this process is to enhance the fruity flavors. The coffee has to be monitored by temperature and by PH. After the 36 hours of fermentation the coffee goes back to the movable cars. The total process can take between 10 and 15 days, depending on the weather. The key point is to avoid as much as you can the humidity gain during night. During the time the coffee is in the movable cars is moved every hour to make sure all the coffee gets enough sun and avoid humid spots that can cause vinegar taste.
Sorting: The cherries get hand sorted at picking, later sorted during the floating process and during the drying time. Last selection is at the milling where the coffee is selected by screen size and defects. At the milling the final stage of selecting is made by hand, because the electronical machine is not very accurate on the selection.
Stabilization: At the farm after drying to 9-11% humidity the coffee gets packed in GrainPro bags and sisal and stored at the farm, at 20°C. Usually after 1,5 months the coffee is stabilized and ready for the milling and then export.