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The El Jaragual J01 is true joy in a cup - a vibrant and expressive coffee that signals great things to come from a producer we're sure to hear much more about in the future. Grown on El Jaragual, a 150-hectare family-owned farm managed by Jorge Mira, this coffee is the product of both thoughtful cultivation and meticulous processing. The farm is located at 1,500 meters above sea level in the Amalfi municipality of Antioquia, Colombia. Nestled in the northern section of the central spine of the Colombian Andes, the region offers ideal conditions for growing high-quality coffee. Much of El Jaragual is covered in forest, a reflection of Jorge’s background as a forestry engineer. The landscape is a harmonious mix of sustainable pine forest plantations and protected areas of native forest, creating a biodiverse environment that supports both ecological and agricultural sustainability.
What makes this coffee especially exciting is the processing approach, which blends traditional techniques with modern precision. Jorge uses extended fermentation, yeast inoculation, and controlled thermal treatments including hot water washes and cold water crashes to enhance and preserve the complex secondary aromas that develop during fermentation. The result is a coffee with distinctive character and depth more technical than standard methods, but still rooted in classic practices rather than fully lab-driven innovations.
The processing begins with careful harvesting, ensuring that at least 90% of the cherries are fully ripe. After harvest, the cherries are floated to remove any green, overripe, or dry cherries. They are then placed in food-grade plastic drums for a 24-hour oxidation period before being pulped dry. Another 24-hour oxidation phase follows pulping, helping to break down and remove mucilage. This stage includes a hot water wash at 45°C, creating a thermal shock.
Fermentation is carried out over 48 hours at temperatures below 25°C, with specific yeast strains added to guide the process. Once fermentation is complete, the coffee is washed again, this time with cold water at 5°C, to seal in the flavors and aromas. Drying takes place over 76 hours at an average temperature of 40°C, carefully controlling the final moisture content. Finally, the beans are stabilised in grainpro-type bags to maintain freshness and preserve the coffee’s full flavour profile.
