Colombia The Cristalina
Colombia The Cristalina
Colombia The Cristalina
Colombia The Cristalina
Colombia The Cristalina
Colombia The Cristalina
Colombia The Cristalina

Colombia The Cristalina

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Farm (Farmer): Palestinian Association Group
Altitude: 1,650-1,800 meters
Variety: Castillo, Columbia, Caturra
Processing: natural
Acidity: medium
Flavor profile: red grapes, citrus, chocolate
Recommended method of preparation: filtered coffee 


Grupo Asociacion Palestina was founded in 2015 in the southern part of the Huila region.

The plantations are near the villages of Libano, Sinai, Galilee, El Silencio.

The main goal of founding the cooperative was to improve the quality of life of coffee growers in this area.

The group consists of eight partners who work with 50 private farmers. The area on which coffee trees are grown has an area of approximately 200 hectares. The coffee is grown together and an additional 70 workers are hired for the harvest season to ensure that only healthy fruit at the best stage of ripeness is selectively harvested.

Most of the members are descendants of families where coffee has been grown for generations.

Part of the land was donated by the local government as part of restitution to support and mainly maintain the tradition of coffee growing in the local region.

The composition of the soil is very varied and rich in nutrients. Clay and volcanic types of soil with sufficiently high rainfall (1300mm/m2) prevail here. 

The main coffee harvest takes place between October and December.


The main varieties grown and thriving in this region are the traditional varieties Columbia, Caturra, Castillo.

In addition to these traditional varieties, farmers are also trying to plant new coffee varieties such as Tabi, Pink Bourbon or Gesha.


It was created by a natural mutation of the Bourbon variety in Brazil in the first half of the 20th century. It stands out for its acidity, medium body and sweet fruity taste. The yield of these coffee plants is high. Today, coffee is grown in South and Central America.


It is a hybrid of the Caturra variety, which originated in the 70s in Colombia. The variety was bred due to frequent coffee rusts, which caused frequent fluctuations in coffee production. Castillo is highly resistant to rust, has a higher yield than Caturra and Colombia, and is the most commonly grown cultivar in Colombia. We can recognize it due to its larger grains and it is popular mainly due to its resistance to the already mentioned coffee rust.


The Colombia variety went through five generational cycles before it was finally introduced by Cenicafé in 1983. It was created by crossing two varieties resistant to coffee rust, Caturra and Timor hybrid. Cultivation Finca El Corozal is located in Garzón, in Huila and lies at 1500 m above sea level, where Delfin cultivates 20,000 trees. On his farm you will find, among other varieties, Caturra, Castillo and Colombia. Delfín's main focus is the way in which space and time can be optimized when drying his selected coffee by preserving all physical and organoleptic properties.


Most coffee cherries in this region are processed using the washed method. Farmers began to experiment with part of the harvest and included new methods of coffee processing (e.g. anaerobic process, prolonged fermentation).

The natural processing of coffee is becoming more and more popular here. The great influence of interest in this method is the result of continuous education of growers on how to use limited water resources correctly and ecologically.

Our coffee is picked and processed on the same day. Collection takes place exclusively by hand.

Whole fruits are dried for 22 to 25 days. First, they are dried in direct sunlight and after about 3 days they are dried in partial shade.

All the while, the cherries are turned at regular intervals to ensure sufficient aeration and to avoid spoilage of the harvest. 

The dried coffee is packed in vacuum boxes after peeling and the final stage of cleaning.


The resulting cup is very juicy, sweet and balanced. The intense aroma of dark sugar appears immediately after pouring water into the cup.

The coffee has a full body with a very pleasant medium acidity. In the taste you can recognize notes of red grapes, sour cherries, citrus and chocolate.


We recommend preparing coffee mainly using alternative methods. But it also excels on espresso. 

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