Process: Washed, Yeast Inoculation, Thermal Shock
Variety: Caturra
Elevation: 1500m
Region: Antioquia
Importer Cup Score: 88
El Jaragual, a 150-hectare family-run farm managed by Jorge Mira, is situated at 1,500 meters above sea level in Amalfi, Antioquia, Colombia.
Nestled in the northern region of the central Colombian Andes, it enjoys an ideal setting for growing high-quality coffee. A large portion of the farm is devoted to forestry, reflecting Jorge’s expertise as a forestry engineer. It features sustainable pine plantations for timber production alongside preserved native forest areas.
What makes this coffee particularly compelling is its processing approach, which merges time-honoured techniques with modern precision. Jorge utilizes extended fermentation, yeast inoculation, and carefully controlled thermal treatments—including hot water washes and cold water crashes—to amplify and lock in the complex secondary aromas developed during fermentation. The result is a cup with layered depth and distinctive character. While the process is more advanced than conventional methods, it remains rooted in traditional practice, steering clear of purely lab-driven innovation in favour of a craft-focused approach.