Colombia El Jaragual

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What’s the story?

This coffee is a spectacular example of combining traditional and modern farming and processing techniques. What we have for you is a coffee with loads of elderflower syrupy sweetness and layers of tropical fruit particularly lychee and yuzu. As an espresso we were finding some very satisfying notes of brioche and even champagne, with that extra fermentation from the yeast in the processing doing some magical things! As filter those elderflower and tropical fruit flavours are beautiful, particularly as it balances with loads of syrupy sweetness. 

We first met Jonny at Manchester Coffee Festival two years ago, when he had set up MI Caffe, a coffee trading company to bring in coffee produced by the influential farmer and post harvest processing specialist Wilton Benitez. The coffees he was providing samples of were causing ripples of joy amidst coffee roasters and enthusiasts around the whole country. Wilton was doing some sort of processing wizardry on his coffees with all sorts of floral, perfume, turkish delight and citrus sweetness bursting through. 

Wilton has helped Jonny and his brother Jorge Mira to refine their post harvest processing to include adding specific yeasts during the fermentation process which bring to the fore the fruity and floral characters in the coffee. Also they are using warm water rinses and cool water quenches known as “thermal shock” which both enhances and stabilizes the aromatic qualities developed during fermentation. 

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. 

Coffee grown in the midst of carefully looked after forest has the best chance of developing great flavours, as the soil is rich in nutrients and shade can be cultivated to create optimal conditions for coffee cherries to ripen. 

This combination of looking after the natural environment and innovative post harvest processing means that Jorge and Jonny have provided us with a coffee of fabulous potential, and you have the opportunity to complete its journey when you brew it.

Brewing Recipe