EL JARAGUAL - COLOMBIA

REGION: Antioquia, Colombia
PRODUCER: Jorge Mira, second harvest
PROCESS: Washed, yeast inoculation & thermal shock
VARIETIES: Pink bourbon
ALTITUDE: 1500 MASL
NOTES: Percy pigs, strawberry & raspberry & passionfruit, floral, crazy & complex
Hot off the back of their first harvest, we've secured another world class banger from El Jaragual. If you tried Jonny and Jorge's coffee earlier in the year, you know you're in for a treat! We felt very privileged to be one of the first roasters in the world to get our hands on El Jaragual's sweet fruity bombs. The coffees received incredible feedback, and we knew we wanted to continue working with the farm (hopefully for ever and ever, Amen!).
For their second harvest we've secured a pink bourbon lot. It really stood out on the cupping table for its high sweetness and acidity. In the cup we're reminded of gummy sweets (like that famous M&S pig) and the cup brims with strawberry, raspberry and passionfruit. Subtle florals join the party for an absolute stunner. May we always have an El Jaragual coffee on our offer list. May you never tire of those magical flavours. May each harvest bring yet more delicious surprises. Long live El Jaragual!
FROM OUR IMPORTERS - Mi Cafe Trading Co.

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. Currently, we cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species. 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.

Pink Bourbon - 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 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.

 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.

To get the best from your coffee please take a look at our brew guides HERE

    ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE

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