• Jorge Mira, Anaerobic Yeast Rosado, Thermal Shock Washed - Antioquia, Colombia - Standout Coffee
  • Jorge Mira, Anaerobic Yeast Rosado, Thermal Shock Washed - Antioquia, Colombia - Standout Coffee
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Jorge Mira, Anaerobic Yeast Rosado, Thermal Shock Washed - Antioquia, Colombia

299 kr
299 kr
Include taxes. Shipping calculated at checkout.
Roast Style
Amount of coffee

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with UPS

    With UPS we can guarantee a fast and professional delivery service that makes sure you get your coffee fresh.

    Shipping with Post Nord

    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Jorge Mira, Anaerobic Yeast Rosado, Thermal Shock Washed - Antioquia, Colombia - Standout Coffee Jorge Mira, Anaerobic Yeast Rosado, Thermal Shock Washed - Antioquia, Colombia - Standout Coffee

    Product Details

    Taste Description: Discover elegant fruity aromatics of passionfruit and papaya, with a cup profile that offers the sweetness of ripe white peach and mature strawberry. Enjoy the beautiful acidity reminiscent of blackcurrant, culminating in a succulent apricot finish.

     

    Origin: Colombia

    Region: Antioquia

    Producer: Jorge Mira

    Varietal: Rosado

    Process: Thermal Shock Washed

    Fermentation: Anaerobic Yeast Inoculation

    Farm: El Jaragual

    Elevation: 1,550 MSL


    Product Story:

    El Jaragual is a 150-hectare family-owned farm managed by Jorge Mira, located at 1,550 meters above sea level in the Amalfi municipality of Antioquia, Colombia. Nestled in the northern section of the central spine of the Colombian Andes, this region is ideal for cultivating high-quality coffee.


    The majority of El Jaragual is planted with a mix of forestry, thanks to Jorge’s background as a forestry engineer. The farm boasts sustainable timber pine forest plantations alongside protected plots of native forest. Currently, El Jaragual cultivates seven coffee varieties under plantain shade trees, ranging from the classic Castillo/Colombia to Pink Bourbon and Gesha, with plans to introduce Typica Mejorado and Sidra cultivars.


    Jorge Mira employs a meticulous and innovative processing method at El Jaragual, combining traditional and modern techniques. Extended fermentation with yeast inoculation, along with thermal control methods such as hot water washes and cold water crashes, enhances and stabilizes the secondary aromas developed during fermentation. This approach bridges classic processing styles with contemporary advancements, ensuring a unique and high-quality coffee experience.


    Processing Details:


    1. Stabilisation: Conducted in grainpro-typee cherries.

    2. Floating: Removing green, overripe, and dry cherries.

    3. Oxidation: Conducted in food-grade plastic drums for 24 hours.

    4. Pulping: Dry pulping of the cherries.

    5. Oxidation after Pulping: Removing mucilage over 24 hours, followed by washing at 45°C for thermal shock.

    6. Fermentation: 36 hours at temperatures below 25°C with specific yeast.

    7. Fermentation Completion: Washing at 5°C after 36 hours to seal the fermentation.

    8. Drying: 76 hours at average temperatures of 40°C.

    9. Stabilisation: Conducted in grainpro-type bags.


    Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness.


    Style: These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.


    Open the jar: When opening the jar, use a steady hand and treat it like a fine bottle of champagne! And the room will be filled with amazing aromatics.