-
This coffee is grown at 1500masl from the ‘Castillo’ variety of coffee tree. It delivers a vibrant medley of ripe berry and currant flavours, enhanced by soft lilac and floral undertones. It’s sweetness is perfectly balanced by a smooth, full-bodied profile, revealing subtle herbal notes of blackcurrant leaf as it cools.
Delicate hints of melon and strawberry contribute to its fruity depth, adding complexity without overpowering the cup. The lingering aroma elevates the experience, ensuring each sip is as delightful as the last.
The coffee was harvested between July and September 2024
-
Perched at 1,500 meters above sea level in the Amalfi municipality of Antioquia, El Jaragual is a 150-hectare family-owned farm where exceptional coffee thrives under ideal growing conditions.
Nestled in the Colombian Andes, the farm benefits from nutrient-rich soil, abundant rainfall, and the cool, crisp air of the highlands—perfect for cultivating premium coffee. Managed by Jorge Mira, a forestry engineer, El Jaragual integrates sustainable practices with coffee cultivation. Much of the land is devoted to forestry, with pine plantations for timber, while seven distinct coffee varieties, including Castillo, Colombia, Pink Bourbon, and Gesha, flourish under the shade of plantain trees. The farm continues to evolve, preparing to introduce promising new cultivars like Typica Mejorado and Sidra.
Every bean at El Jaragual is processed with meticulous attention, employing extended fermentation, yeast inoculation, and controlled temperature techniques to amplify its complexity.
This harmonious blend of sustainable agriculture, innovative processing, and traditional practices results in a coffee that truly embodies the richness and heritage of Colombian coffee craftsmanship.
-
Mi Cafe Trading company
El Jaragual Castillo
‘Experimental batch’
This coffee exemplifies precision in processing, crafted to highlight its vibrant and intricate flavours. Handpicked cherries at peak ripeness undergo a floating process to eliminate imperfections, ensuring only the highest-quality fruit is used.
Following an initial oxidation phase, the cherries are pulped dry, subjected to a second oxidation to remove mucilage, and then washed using thermal shock. A 72-hour fermentation with specialised yeast cultures enhances complex secondary aromas, capped off with a chilling wash to preserve the coffee’s lively character. The beans are then dried under controlled temperatures to maintain their flavour and freshness.
The result is a cup that bursts with ripe berry and currant flavours, complemented by floral lilac and herbaceous blackcurrant leaf undertones. Its creamy, full-bodied texture is enriched by subtle notes of melon and strawberry, adding layers of fruity complexity. A smooth sweetness and lingering aroma make every sip an unforgettable experience.
Cupping Score: 87.75
Contact Us
If you would like to partner with us, leave your details below and we will be in touch