Colombia Jorge Mira Rosado Nº 361

Nestled in the lush, mountainous landscape of the Antioquia region in the northern part of Colombia’s central Andes lies the small town of Amalfi – home to El Jaragual. This family-operated farm is overseen by Jorge Mira. Benefiting from the high altitude, rich volcanic soils and a mild, consistent climate, El Jaragual is perfectly positioned to cultivate premium coffee. The coffee cultivated on the farm, shaded by plantain trees and other native agroforestry species, ranges from classic Colombian varieties such as Castillo to more exotic types like Rosado (also known as Pink Bourbon) and Gesha. Recent expansion has seen new varieties planted, including Typica Mejorado, Sidra and the challenging yet exquisite Laurina, known for its naturally low caffeine content.

Under Jorge’s leadership, El Jaragual has become a hub of both tradition and innovation. From cultivating classic and rare varieties to combining agronomic expertise with precise processing methods, such as controlled fermentations designed to enhance complexity, his dedication to both the land and the craft reflects a commitment to producing coffees that honour tradition while embracing thoughtful innovation. This lot is no exception.

Harvesting is carried out by hand, ensuring a minimum of 90% ripe cherries. The cherries are then floated to remove green, overripe and dried fruit. Once sorted, the ripe cherries are stored in food-grade plastic drums for 24 hours to oxidise before being dry-pulped. They are then left to oxidise for a further 24 hours to aid the removal of the mucilage. The coffee is subsequently washed at 45°C, creating a thermal shock effect. Thermal shock processing aims to develop unique and complex flavours by rapidly changing temperatures to influence the beans’ cellular structure, enhancing sweetness and clarity, reducing bitterness, and helping to control fermentation. The result is a distinctive cup profile with pronounced fruit character and complexity.

The coffee is then fermented for 36 hours at temperatures below 25°C using specific yeast strains. After fermentation, it is washed at 5°C to halt the process before moving to drying, which takes place over 76 hours at an average temperature of 40°C. Finally, the coffee is placed in GrainPro-style bags for stabilisation. This step helps preserve the beans’ quality and flavour potential, ensuring the coffee remains in optimal condition until roasting and brewing.