La Cristalina is a farm with 19 ha. It is a family farm with more than 100 years of tradition. The farm’s owner was Guillermo Grajales, who left the farm to his sons Alberto and German after his death in 2015. Maria Grajales is the fifth generation of coffee growers at this farm and the one that started implement different processing techniques like naturals from 2015 ongoing. Cristalina’s main crop is coffee, mainly Castillo. It also has some plantain and orange trees. Planting of different cacao varietals has started in 2019 to secure futures income according to the anticipated climate change.

Each collector selects the best cherries, then they are taken to the fermentation tank filled with water, in this stage the less dense grains, known as floats, remain on the surface and are removed to improve quality. Then the water is removed, and bean are fermented for 36 hours, covering them with plastic, this is known as oxidation process which happens when cherries get in with contact with oxygen in a controlled environment.