Jorge Mira - Yellow Bourbon
Jorge isn’t just a coffee producer—he’s a forestry engineer who’s built El Jaragual with sustainability at its core. Alongside pine plantations, his coffee trees grow under plantain shade, creating the ideal environment for Castillo, Colombia, Pink Bourbon, and Gesha. Soon, he’ll add Typica Mejorado and Sidra to the mix.
His processing approach is just as considered. For this coffee, washing, yeast inoculation and thermal shock are used. Cherries are picked at peak ripeness, sorted, and left to oxidise for 24 hours before being pulped dry. A second oxidation step breaks down the mucilage before the beans are washed at 45°C, triggering a thermal shock. Fermentation lasts 62 hours with carefully selected yeast, then a final cold wash at 5°C seals in the flavours. After 76 hours of controlled drying, the coffee is stabilised and ready to go.
Jorge isn’t just a coffee producer—he’s a forestry engineer who’s built El Jaragual with sustainability at its core. Alongside pine plantations, his coffee trees grow under plantain shade, creating the ideal environment for Castillo, Colombia, Pink Bourbon, and Gesha. Soon, he’ll add Typica Mejorado and Sidra to the mix.
His processing approach is just as considered. For this coffee, washing, yeast inoculation and thermal shock are used. Cherries are picked at peak ripeness, sorted, and left to oxidise for 24 hours before being pulped dry. A second oxidation step breaks down the mucilage before the beans are washed at 45°C, triggering a thermal shock. Fermentation lasts 62 hours with carefully selected yeast, then a final cold wash at 5°C seals in the flavours. After 76 hours of controlled drying, the coffee is stabilised and ready to go.
Description
Jorge isn’t just a coffee producer—he’s a forestry engineer who’s built El Jaragual with sustainability at its core. Alongside pine plantations, his coffee trees grow under plantain shade, creating the ideal environment for Castillo, Colombia, Pink Bourbon, and Gesha. Soon, he’ll add Typica Mejorado and Sidra to the mix.
His processing approach is just as considered. For this coffee, washing, yeast inoculation and thermal shock are used. Cherries are picked at peak ripeness, sorted, and left to oxidise for 24 hours before being pulped dry. A second oxidation step breaks down the mucilage before the beans are washed at 45°C, triggering a thermal shock. Fermentation lasts 62 hours with carefully selected yeast, then a final cold wash at 5°C seals in the flavours. After 76 hours of controlled drying, the coffee is stabilised and ready to go.
