Grape Jelly | Cocoa | Guava | Orange Blossom
Producer: Luis Jose Valdes
Farm: Finca La Cristalina
Process: Natural
Region: Chinchiná, Caldas, Colombia
Variety: Caturra, Castillo, Bourbon
Altitude: 1,650 masl
Best After: 10–14 Days Off-Roast
Bag Size: 250g | 8.8oz
For four generations, the Valdes family has cultivated coffee in the mountains of Caldas, Colombia. Today, Luis Jose Valdes carries on that legacy through Café Cuatro Generaciones, overseeing three family farms: Paraná, San Pablo, and La Cristalina. The name translates to "Four Generations Coffee," honoring more than a century of dedication to coffee cultivation and stewardship of the land.
Finca La Cristalina is situated in Vereda Bajo Español near Chinchiná, stretching across 21 hectares between 1,460 and 1,790 meters above sea level. More than four hectares of the property are protected environmental reserve, while coffee grows under a carefully managed canopy of walnut, red cedar, guava, and endangered black cedar trees propagated directly from the farm's nursery. These shaded ecosystems create habitats for countless bird species and wildlife while supporting healthy, resilient coffee production.
The farm is highly technified and committed to sustainability. Coffee cherries are processed at an ecological wet mill, where coffee pulp is transformed into organic compost and returned to nourish the coffee trees. Detailed post-harvest records allow for complete traceability of every lot produced on the farm.
This offering is a blend of Caturra, Castillo, and Bourbon varieties and showcases the sweet, fruit-forward character that has made Colombian Naturals increasingly sought after.
Processing
After harvest, ripe coffee cherries undergo an initial 18-hour fermentation before being carefully dried over approximately 20 days. Due to Colombia's naturally humid climate, La Cristalina utilizes a specialized drying system where warm air circulates both above and below the coffee. Temperatures never exceed 35°C, allowing the cherries to dry evenly while preserving their vibrant fruit character, sweetness, and complexity.
What to Expect:
This coffee opens with a rich, creamy body layered with sweet grape jelly and cocoa. Vibrant notes of guava bring a juicy tropical character, while delicate orange blossom aromatics add elegance and lift to the cup. The result is a balanced, fruit-forward coffee with a silky texture, refined sweetness, and a lingering floral finish.
Brewing Recommendations:
Filter: This coffee shines across a wide range of brewing methods. We particularly enjoy it as a pour-over where its creamy texture and layered fruit notes can fully express themselves. Slightly higher brew temperatures tend to emphasize its sweetness and complexity.
Espresso: Expect a syrupy body with pronounced caramel sweetness, dark fruit complexity, and a long cocoa finish.
Roasting Schedule:
We roast each Monday and ship retail orders on Tuesday morning. Ordering cut-off each week is 5pm CST each Sunday for the next roast day.
Grape Jelly | Cocoa | Guava | Orange Blossom
Producer: Luis Jose Valdes
Farm: Finca La Cristalina
Process: Natural
Region: Chinchiná, Caldas, Colombia
Variety: Caturra, Castillo, Bourbon
Altitude: 1,650 masl
Best After: 10–14 Days Off-Roast
Bag Size: 250g | 8.8oz
For four generations, the Valdes family has cultivated coffee in the mountains of Caldas, Colombia. Today, Luis Jose Valdes carries on that legacy through Café Cuatro Generaciones, overseeing three family farms: Paraná, San Pablo, and La Cristalina. The name translates to "Four Generations Coffee," honoring more than a century of dedication to coffee cultivation and stewardship of the land.
Finca La Cristalina is situated in Vereda Bajo Español near Chinchiná, stretching across 21 hectares between 1,460 and 1,790 meters above sea level. More than four hectares of the property are protected environmental reserve, while coffee grows under a carefully managed canopy of walnut, red cedar, guava, and endangered black cedar trees propagated directly from the farm's nursery. These shaded ecosystems create habitats for countless bird species and wildlife while supporting healthy, resilient coffee production.
The farm is highly technified and committed to sustainability. Coffee cherries are processed at an ecological wet mill, where coffee pulp is transformed into organic compost and returned to nourish the coffee trees. Detailed post-harvest records allow for complete traceability of every lot produced on the farm.
This offering is a blend of Caturra, Castillo, and Bourbon varieties and showcases the sweet, fruit-forward character that has made Colombian Naturals increasingly sought after.
Processing
After harvest, ripe coffee cherries undergo an initial 18-hour fermentation before being carefully dried over approximately 20 days. Due to Colombia's naturally humid climate, La Cristalina utilizes a specialized drying system where warm air circulates both above and below the coffee. Temperatures never exceed 35°C, allowing the cherries to dry evenly while preserving their vibrant fruit character, sweetness, and complexity.
What to Expect:
This coffee opens with a rich, creamy body layered with sweet grape jelly and cocoa. Vibrant notes of guava bring a juicy tropical character, while delicate orange blossom aromatics add elegance and lift to the cup. The result is a balanced, fruit-forward coffee with a silky texture, refined sweetness, and a lingering floral finish.
Brewing Recommendations:
Filter: This coffee shines across a wide range of brewing methods. We particularly enjoy it as a pour-over where its creamy texture and layered fruit notes can fully express themselves. Slightly higher brew temperatures tend to emphasize its sweetness and complexity.
Espresso: Expect a syrupy body with pronounced caramel sweetness, dark fruit complexity, and a long cocoa finish.
Roasting Schedule:
We roast each Monday and ship retail orders on Tuesday morning. Ordering cut-off each week is 5pm CST each Sunday for the next roast day.
