a bootstrapped coffee roastery founded in the lockdowns of 2021
— Shop now
“You’re back!?”
Yep.
CC went quiet for a while. Life got busy, priorities changed, and what started as a lockdown experiment in 2021 eventually got put to one side - But I never really stopped thinking about it.
So CC is back - just a little different this time.
I'm keeping things deliberately small. Rather than trying to maintain a whole range of coffees, I'll be finding coffees I think are genuinely incredible, roasting them in tiny batches, and releasing one at a time.
No permanent range. No pressure to constantly have something on the shelf, just really exceptional coffee, roasted by me and available for a limited time until it's all gone!
- Read the full story…
This coffee offers a lively blend of Strawberry Mousse and ripe berries. Hints of melon, then vanilla add to its fruity complexity without being overwhelming. The aroma lingers beautifully, making every sip a delightful experience from start to finish.
This coffee is a masterclass in precision processing, designed to bring out its vibrant, complex flavours. Starting with handpicked cherries at peak ripeness, a careful floating process removes any imperfections, ensuring only the finest fruit progresses. After an initial oxidation stage, the cherries are pulped dry and undergo a second oxidation to strip the mucilage, followed by thermal shock washing. A 72-hour fermentation with carefully selected yeast cultures unlocks intricate secondary aromas, sealed with a chilling wash to preserve the coffee’s vibrant character. The beans are then gently dried at controlled temperatures to lock in flavour and freshness.
This meticulous approach translates directly into the cup. Bursting with ripe berry and currant notes, the coffee balances floral lilac and herbaceous blackcurrant leaf undertones with a creamy, full-bodied texture. Hints of melon and strawberry add a subtle, fruity complexity, while the smooth sweetness and lingering aroma ensure every sip is an exceptional experience.
ABOUT THIS COFFEE
El Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1500 MASL in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of the central Colombian Andes. This location is superb for cultivating premium coffee.
A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest.
The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques.
JORGE'S METHODOLOGY
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 36 hours at temperatures below 25°C with specific yeast. 7. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation, creating a second thermal shock.
8. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags
Coming soon
Coming soon
El Jaragual · Castillo · Thermal Shock
The first CC coffee in 4 years…
A brilliantly unusual Colombian coffee, bursting with tropical fruit, strawberry sweetness and cacao - the result of an experimental thermal shock process.
A ‘Competition’ grade bean (it’s seriously good!), roasted in tiny batches and packed in 150g bags.
Only 22 packs will be available on launch.
Join the waitlist - I’ll drop you a message on the day of launch to beat the queue!>
Customers say…
Lovely, interesting, flavourful coffee. The brand’s founder is so honest and transparent, it gives me absolute confidence in the ethics of this small company. Hope they grow!
— Kate (East Dulwich, London)
Delicious coffee and great value, prompt and just what I needed - Love the founder story too!
— Stefan (Derby)
FUEL totally changed my coffee on the run out while I'm out in a strange office. Also made homemade espresso martinis so much fun. Loving the whole concept and ethos!
— Stuart (Liverpool)
In the press
CC Coffee x Courier Magazine — Issue 44
On a whim I suppose, I dropped an email to the editor of my favourite start-up business magazine, Courier - a little description of what I’ve been up to, with little expectation that it would actually go anywhere. In reply I received an incredibly positive message, asking if I’d be free for an interview, and what followed was a few months of back and forth to arrange a feature in their pages!
The article was published, a full 2-page spread on how I’d started CC Coffee on my minuscule budget, the lessons I’d learned along the way, and my cashflow visualisations.
Seeing it in print was a special moment, validating the daft little idea I had way back during the dark months of lockdown, and really galvanised my spirit at a time when I was truly thinking of packing in the business altogether.
I want to share a huge thank you to Duncan, Sureeyah, Lauren, Lola and Ben for making this happen, and for showing such enthusiasm for CC Coffee! 🙌🏻