El Jaragual Jorge Mira

This vibrant, tropical coffee is like capturing summer in a cup! Grown at El Jaragual, a farm operated by brothers Jonny Martinez and Jorge Mira, this coffee is cultivated at an altitude of 1500 M.A.S.L in Amalfi municipality, Antiquoia, nestled in the central Colombian Andes. This exceptional coffee is carefully crafted using a multi-stage process involving extended fermentation with yeast inoculation and precise washing techniques at varying temperatures (from 5°C to 45°C). These meticulous steps enhance and stabilize the delightful mango and apricot flavour precursors developed during fermentation. * The Story In 2019, Jonny Martinez and his brother acquired the land now known as El Jaragual farm. Their cousin, Jorge Mira, currently manages coffee production, drawing upon his extensive experience as a forestry engineer to protect vast areas of native forest and cultivate pine trees sustainably for timber production. * Production Process Inspired by the distinctive processing techniques of renowned coffee innovator Wilton Benitez, this coffee undergoes an intricate, multi-stage journey to develop and highlight its striking tropical character. Only cherries meeting strict ripeness standards (aiming for 90% perfectly ripe cherries) are selectively harvested. These cherries are floated to separate any under- or over-ripe fruits. The selected cherries are then oxidised in food-grade plastic drums for 24 hours before pulping (removing the fruit from the seed). After pulping, the beans undergo an additional 24-hour oxidation to thoroughly remove mucilage, followed by a "thermal shock" wash at 45°C. Fermentation, Yeast Inoculation, Washing Next, beans ferment for 48 hours at temperatures below 25°C, enriched with the addition of wine yeast to further develop complex flavours. To conclude fermentation, the beans are washed at a chilled 5°C, sealing and stabilising the developed flavours. Finally, beans are carefully dried over 76 hours at an average temperature of 40°C, until achieving the ideal moisture content, ready to showcase their exquisite tropical notes. Please note that this coffee is pretty funky, but it can be made sweet if using higher ratio and coarser grind. I really like this coffee because it has juicy yet delicate taste.