We've been admirers of Jorge Mira and his coffee for a long time, but this is the first one we've stocked and it's a top quality funky boi. A little dank and a lot sweet, this special Colombian thermal shock pink bourbon (or Rosado) is bursting with sugary notes of Strawberry and Candy Floss combined with an... interesting note that reminds us of a certain relaxing herb. We can't promise drinking this will have any calming effects, but it's certainly worth contemplating life over a steaming cup of this juicily sweet and complex coffee. It's definitely the most unusual washed coffee we've ever stocked here at Skylark! It's also our first coffee (of many to come we're sure) sourced through Jonny Martinez at Mi Cafe.
El Jaragual is a 150-hectare family-owned farm managed by Jorge Mira. The farm sits at 1500 MASL in the Amalfi municipality of Antioquia, Colombia, a region nestled in the northern section of the central spine of the Colombian Andes mountain range. Its high altitude makes it ideal for growing delicious, high-quality coffee. The majority of El Jaragual is planted with forestry, thanks to Jorge’s experience as a forestry engineer. These forests consist mostly of pine plantations being grown for sustainable timber and protected plots of native forest.
The processing at El Jaragual is done with a deft touch-- extended fermentation, yeast inoculation, and some thermal control (hot water washes, cold water crashes) in order to transfer and fix the secondary aromas developed in the different fermentation phases. There’s a good mix of classic processing techniques and new, more technological interventions in place to bring out the best possible flavor profiles in all the coffee cherries.
For this particular lot of coffee, the cherries were oxidized in plastic drums for 24 hours after removing any underripe or dry fruits. They were then pulped dry and oxidized again for another 24 hours before washing at 45ºC to create a thermal shock. Cherries were then fermented with yeast for 36 hours and kept below 25ºC, followed by another washing session at 5ºC to seal in the fermentation before drying and packing into bags for shipment.
Elevation: 1500 Meters Above Sea Level
Varietal: Rosado
Cup Score: 88
Price paid per kilo: £15.25
Process: Washed, yeast inoculation, and thermal shock
