Thermal Shock Washed Rosado by Jorge Mira - Colombia

“This coffee is a perfect example of how precision and innovation in processing bring out the best in the Rosado variety. The balance of tropical aromatics, layered fruit sweetness, and crisp blackcurrant acidity makes it an unforgettable cup"

 – Alexander Ruas

REGION: Antioquia, Colombia

PRODUCER: Jorge Mira

VARIETAL: Rosado

PROCESS: Washed, Yeast Inoculation + Thermal Shock

FARM: El Jaragual

ELEVATION: 1500masl

Taste description:

This washed rosado variety has an elegant fruity aromatics of passion fruit and papaya with a cup profile that offers the sweetness of ripe white peach and mature strawberry. A beautiful acidity of blackcurrant and culminating in a succulent apricot finish.

PROCESSING:

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 24 hours.

4. Pulping: The cherries are pulped dry.

5. 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.

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

7. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.

8. 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.

9. Stabilisation: This is done in grainpro-type bags.

Story:

Finca El Jaragual is located at 1500 MASL in the Amalfi municipality of Antioquia, Colombia. This region, nestled in the northern section of the central spine of the Colombian Andes, is ideal for growing high-quality coffee. The farm is named after Jaragua grass, an African wild grass naturalized in Colombia, known for its use as feedstock and fodder due to its drought resistance and hardiness.

Most of El Jaragual is covered with a mix of pine forest plantations grown for sustainable timber alongside protected plots of native forest.

Jorge Mira cultivate seven coffee varieties at El Jaragual under plantain shade trees, ranging from classic varieties like Castillo and Colombia to more unique ones like Rosado and Typica Mejorado. They are also planting new cultivars such as Ombligon, Sidra, and Laurina.

Coffee trees typically take 2-4 years to bear their first fruit, usually on the longer end of this range. Harvests from young trees often have a “tight” flavor, akin to a flower bud yet to bloom. While young trees can sometimes present astringent or herbal notes, these are minimal in El Jaragual’s lots due to good plant husbandry.

The processing at El Jaragual is done with great care. Extended fermentations, yeast inoculation, and thermal control (hot water washes, cold water crashes) are used to modulate the fermentation rate and green porosity, all without any trace of funk or boozy character.

Overall, there is an increased level of technical intervention in the processing, striking a balance between classic and modern methods.

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

In the Jar

Each jar contains 250 grams of whole beans, roasted to perfection for both filter coffee and a slightly edgy espresso. Packed and shipped on demand, this coffee delivers maximum freshness, ensuring an extraordinary experience from the moment you open the jar. Treat it like a fine bottle of champagne—if you’re lucky, the “swoosh” will fill the room with intoxicating aromas.