JORGE MIRA, COLOMBIA
About this Product
Location: El Jaragual, Antioquia
Landed: November 2025
Altitude: 1,500 masl
Varietal: Rosado
Process: Yeast inoculation + thermal shock washed
Flavour profile: Raspberry Ripple, nectarine & hibiscus
Category: Limited & Experimental
This our second year working with Mi Cafe and El Jaragual. Last year we had the pleasure of releasing and sharing with you the Yellow Bourbon from Jorge Mira, and this time we are back with the Rosao (Pink Bourbon). In the las few years Jorge has risen rapidly in recognition and reputation, with process forward, fruit driven lots. His dedication and care to well thought out processing has lead to unique lots that are highly sought after, and this is one of those. The Rosado lot has now become a brand in and of itself, with a flavour profile recognised and loved by many. The cup profile is intensely aromatic and fragrant, on opening the bag, syrupy raspberry will hit you, alongside tangy red florals. And oh yes these flavours follow up in the cup. The mouthfeel is sweet and creamy, just like a big scoop of Raspberry Ripple in the sunshine, making your tastebuds tingle and salivate. Notes of juicy nectarine round out the cup and lead into a tangy floral finish of hibiscus. If you missed out on our last lot from El Jaragual, we recommend you familiarise yourself.
EL JARAGUAL
El Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1,500 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, Jorge cultivates seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species , ranging from traditional varieties like Castillo/Colombia to exotic types such as Pink Bourbon and Gesha. Plans are underway to introduce new varieties this year, including Typica Mejorado and Sidra.
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 cold water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques.
PROCESSING
- Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
- Floating: This ensures the removal of green, overripe, and dry cherries.
- Oxidation: This is done in food-grade plastic drums for 24 hours.
- Pulping: The cherries are pulped dry.
- 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.
- Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
- Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
- Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
- Stabilisation: This is done in grainpro-type bags.
(In partnership with Mi Café)
