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Harmony Coffee Roaster

EL JARAGUAL

Regular price £12.95 GBP
Regular price Sale price £12.95 GBP
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Flavour Description: Rosehip Syrup, Strawberry Liqueur, Dark Chocolate

PRODUCER: JORGE MIRA & JONNY MARTINEZ
COUNTRY: COLOMBIA
REGION: ANTIOQUIA
VARIETY: PINK BOURBON (VARIEDAD ROSADO)
IMPORTER: MICAFE
PROCESSING METHOD: THERMAL SHOCK / ANAEROBIC / YEAST INNOCULATED


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.

Currently, we cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species , ranging from traditional varieties like Castillo/Colombia to exotic types such as Pink Bourbon and Gesha. Plans are underway to introduce new varieties this year, including Typica Mejorado and Sidra.

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