How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 3/10
Type
Single origin
Origin
Quindío, Colombia
Process
Anaerobic Natural
Tasting notes
CranberryCherryWine gums
Varietal
Castillo
Species
Arabica
Altitude
1350–1500 masl
Farm
Finca La Cristalina
Producer
Grajales Brothers
Current harvest
June 2025
Best for
Espresso & filter
About
A fruit-forward anaerobic natural from Finca La Cristalina in Quindío, run by the Grajales family. Juicy structure, fine sweetness and pronounced acidity. Roasted as an omni roast.

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FAQ

Where does La Cristalina come from?

La Cristalina comes from Quindío, Colombia. It is a Anaerobic Natural coffee. It grows at 1350–1500 masl.

What does La Cristalina taste like?

Maldaner lists cranberry, cherry and wine gums.

How do I brew La Cristalina?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.