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
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
