Jorge Mira - Colombia
Precision is at the heart of this coffee’s processing. Cherries are picked at peak ripeness, floated to remove defects, and oxidised in food-grade drums for 24 hours before being pulped dry. A second oxidation step helps break down the mucilage before the beans undergo a 45°C thermal shock wash. Fermentation lasts 96 hours with carefully selected yeast, enhancing depth and complexity. A final cold wash at 5°C locks in the flavours before 76 hours of controlled drying. Once stabilised, the coffee is ready to shine.
Behind it all is Jorge, a forestry engineer who has built El Jaragual with sustainability in mind. Coffee grows under the shade of plantains alongside pine plantations, creating the ideal conditions for varieties like Castillo, Colombia, Pink Bourbon, and Gesha. With new additions like Typica Mejorado and Sidra on the way, his approach blends careful cultivation with a forward-thinking vision for quality and sustainability
Precision is at the heart of this coffee’s processing. Cherries are picked at peak ripeness, floated to remove defects, and oxidised in food-grade drums for 24 hours before being pulped dry. A second oxidation step helps break down the mucilage before the beans undergo a 45°C thermal shock wash. Fermentation lasts 96 hours with carefully selected yeast, enhancing depth and complexity. A final cold wash at 5°C locks in the flavours before 76 hours of controlled drying. Once stabilised, the coffee is ready to shine.
Behind it all is Jorge, a forestry engineer who has built El Jaragual with sustainability in mind. Coffee grows under the shade of plantains alongside pine plantations, creating the ideal conditions for varieties like Castillo, Colombia, Pink Bourbon, and Gesha. With new additions like Typica Mejorado and Sidra on the way, his approach blends careful cultivation with a forward-thinking vision for quality and sustainability
Description
Precision is at the heart of this coffee’s processing. Cherries are picked at peak ripeness, floated to remove defects, and oxidised in food-grade drums for 24 hours before being pulped dry. A second oxidation step helps break down the mucilage before the beans undergo a 45°C thermal shock wash. Fermentation lasts 96 hours with carefully selected yeast, enhancing depth and complexity. A final cold wash at 5°C locks in the flavours before 76 hours of controlled drying. Once stabilised, the coffee is ready to shine.
Behind it all is Jorge, a forestry engineer who has built El Jaragual with sustainability in mind. Coffee grows under the shade of plantains alongside pine plantations, creating the ideal conditions for varieties like Castillo, Colombia, Pink Bourbon, and Gesha. With new additions like Typica Mejorado and Sidra on the way, his approach blends careful cultivation with a forward-thinking vision for quality and sustainability
