This colombian micro-lot comes from Aguadas, located in the Caldas region of Colombia. Grown at 1500 m.a.s.l, La Cristalina coffee is special in the way that it is washed and prepared.
The coffees are picked, and prior to hulling the cherry skins off the beans, they are left in the sun for a period of up to 18 hours. This process causes the outer fruit shell of the bean to slowly ferment, imparting a fruity, jam-like flavour on this well rounded bean.
If you enjoy fruit forward coffees, you will love this full bodied Colombian with notes of tart cherry and mango.