Colombia El Jaragual
Cup Profile
Peach | Black Cherry | Red Apple | Creamy
Altitude
1500 metres
Process
Experimental
Location
Varietal
Caturra , Colombia
El Jaragual, a 150-hectare farm in Amalfi, Antioquia, is run by Jorge Mira, a forestry engineer who has balanced coffee cultivation with sustainable timber and native forest conservation. At 1,500 MASL, the farm grows seven varieties under plantain shade, including Castillo, Pink Bourbon, and Gesha, with plans to introduce Typica Mejorado and Sidra. Processing here blends tradition with innovation, using extended fermentation, yeast inoculation, and controlled temperature shifts to develop and fix complex aromas.
Cherries are harvested at 90% ripeness, oxidised for 24 hours, and dry-pulped before another oxidation phase removes mucilage. A 45°C thermal shock wash, followed by 68 hours of fermentation below 25°C, builds structure and depth, with a final cold wash at 5°C sealing the process. Drying over 76 hours at 40°C ensures stability before resting in grainpro bags. This careful approach results in a coffee with exceptional clarity, depth, and a balance of technical precision and natural expression
