El Jaragual

Antioquia | Colombia

Producer: Jorge Mira
Farm: El Jaragual
Region: Antioquia, Colombia
Process: Washed, Yeast inoculation & thermal shock
Varietal: Caturra

Tastes Like: Jasmine, Passionfruit, Ice Cream
Roasted for: Filter

About the producer: 
Perched at 1,500m in the northern Colombian Andes, El Jaragual is a 150-hectare family-run farm led by forestry engineer Jorge Mira, blending sustainable agriculture with premium coffee cultivation. The farm integrates coffee with sustainable timber production, highlighting Jorge’s commitment to environmental stewardship.

Home to seven coffee varieties, including Castillo, Colombia, Pink Bourbon, and Gesha, El Jaragual continually experiments with Typica Mejorado and Sidra joining the portfolio this year. Innovative processing methods, such as extended fermentation with yeast inoculation and precise temperature control, ensure consistently exceptional flavour in every batch.

About the processing:
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 48 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
8. Drying: After the 48 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.