EL JARAGUAL - COLOMBIA

Farm: El Jaragual

Altitude: 1500 masl 

Process: Special Process

Region: Amalfi, Antioquia

Variety: Pink Bourbon

Flavour notes: Passion fruit, plum, pink grapefruit

Weight: 220gr 

ABOUT THE FARM:

El Jaragual is a 150-hectare family owned farm managed by Jorge Mira. The

farm sits at 1500 MASL in the Amalfi municipality of Antioquia, Colombia.

This region is nestled in the northern section of the central spine of the

Colombian Andes mountain range and is ideal for growing high quality

coffee.

The majority of El Jaragual is planted with forestry, thanks to Jorge’s

experience as a forestry engineer. A mixture of pine forest plantations being

grown for sustainable timber, alongside protected plots of native forest.

We are currently growing 7 varieties at El Jaragual, under plantain shade

trees - from the more classic Castillo/Colombia to Pink Bourbon and Gesha.

We are planning to plant new cultivars this year, such as Typica Mejorado

and Sidra.

The processing at El Jaragual has been done with a deft touch - extended

fermentation, with yeast inoculation, and some thermal control (hot water

washes, cold water crashes) in order to transfer and fix the secondary

aromas developed in the different fermentation phases. Overall, an

increased amount of technical intervention in the processing, but not on

the level of bioreactors and lab plants - a really nice bridge between the

classic style of processing and the new.

PROCESS:

Washed / Thermal Shock / Yeast Inoculated:
Ripe cherries picked and floated, held in cherry for a 24 hr anoxic ferment in sealed barrels. 

Cherries are then pulped, and washed with 45°C+  water to remove 80% of the mucilage, with the reduced mucilage parchment returned to barrels for a further 24 hr anoxic ferment. 

Cherries then Inoculated with wine yeast for a further 36hr aerobic ferment, with a 5°C fermentation crash cold wash.

Patio dried in a Solar Drier.