Colombia Cristalina - natural 64h castillo

Highlights

“La Cristalina is a family farm in Quindío, Colombia, in the hands of brothers Alberto and German Grajales after more than 50 years in the family. Warm sunny mornings, rainy afternoons and cool nights let the cherries ripen slowly. This Castillo was fermented for 64 hours before drying as a natural, and it is anything but subtle: dried plum, dark berries and red wine, pronounced fermented character, jammy sweetness and a touch of fruity acidity. Banibeans calls it coffee for funky snobs - more at home as filter, though it works as a turbo shot at a 1:4 ratio in about 12 seconds.”