Chocolate・Nutty・Light citrus

Colombia La Cristalina Decaf

Haimoon Kahvipaahtimo

Roaster: Omid Rokhsatzadeh

La Cristalina has been owned by the Grajales family for over 50 years. The farm’s founder, Guillermo Grajales, dedicated his life to coffee growing and also worked for the Colombian Coffee Federation. Today, the farm combines tradition with modern farming methods. Coffee bushes grow alongside fruit trees and other plants, maintaining the natural balance of the soil and supporting the local ecosystem. La Cristalina has two natural springs that not only irrigate the coffee bushes, but also provide water for the local community. The ecosystem of the 19-hectare farm includes more than 20 species of birds and 10 different species of fruit trees, providing an environmentally friendly model for coffee cultivation. In this decaffeinated, medium roasted coffee, you’ll find smooth milk chocolate, nuttiness and a touch of citrus acidity. The sugarcane decaffeination process uses a naturally occurring compound, ethyl acetate (EA), to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Because EA is naturally occurring, the process is called “naturally decaffeinated.”

Country: Colombia
Region: Quindio
Farm: La Cristalina
Farmer: German ja Alberto Grajales
Variety: Castillo
Growing altitude: 1350-1500m
Process: Washed, Sugarcane Decaffeination Process (EA – Ethyl Acetate)