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El Jaragual | Rosado | Colombia

Rhubarb & Custard, Passionfruit

$26.00
By Cuppers Choice
Roast
Weight
Minus Plus

Roast Profile

Info

Origin: Colombia

Region: Antioquia

Farm/CWS: El Jaragual

Producer: Jorge Mira

Altitude: 1500m

Variety: Rosado

Process: Washed, Yeast Inoculation + Thermal Shock

Story

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.


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.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)
More details Right

El Jaragual

Amalfi, Antioquia

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.