REGION: Antioquia, Colombia
PRODUCER: Jorge Mira, first harvest
PROCESS: Washed, yeast inoculation & thermal shock
NOTES: Dried mango, vanilla & white chocolate
Perhaps our most exciting release of the year, this castillo lot is one of three we've bought from Finca El Jaragual's first ever harvest.  When Jonny (Jorge Mira's cousin, co owner of the farm and importer/exporter extraordinaire!) sent us samples, we were blown away and keen to present a selection of varietals. This castillo lot has undergone a 72 hour yeast fermentation, followed by a cold wash at 5°C to seal the fermentation. We were instantly reminded of dried mango, with high sweetness and vanilla florals. Creamy white chocolate adds to a stunning, complex cup- one we feel very privileged to work with Jonny and Jorge on!
This coffee is available as a tasting pack, so why not deep dive into the magical flavours of Finca El Jaragual, with the added bragging rights of tasting their first harvest.
FROM OUR IMPORTERS - Mi Cafe Trading Co.

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. 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.

Castillo - 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 72 hours at temperatures below 25°C with specific yeast.
  7. Fermentation completion: After 72 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
  8. Drying: After the 72 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.

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