El Jaragual - Rosado - Washed - Colombia

Discover the exceptional first harvest from Finca El Jaragual, a true gem in the world of specialty coffee. Situated at 1500 MASL in the Amalfi municipality of Antioquia, Colombia, this farm is an embodiment of sustainable agriculture and innovative coffee processing.

FARM OVERVIEW:

• Location: Amalfi, Antioquia, Colombia
• Altitude: 1500 MASL
• Size: 60 hectares
• Varieties: Castillo, Colombia, Rosado, Typica Mejorado, Ombligon, Sidra, Laurina
• Processing Techniques: Extended fermentations, yeast inoculation, thermal control (hot water washes, cold water crashes)

THE COFFEE:

Our first selection is Rosado, a coffee variety rich in Colombian cultural symbolism. Grown under plantain shade trees, the Rosado is nurtured with precision to avoid the common astringency found in young coffee trees.

PROCESSING DETAILS:

• Harvest: Manual harvest with a focus on optimal ripeness
• Fermentation: Anaerobic bioreactors with specific microorganism addition
• Drying: Ecological drying with controlled temperatures

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 forestry, thanks to Jonny’s cousin’s expertise as a forestry engineer. The farm features a mix of pine forest plantations grown for sustainable timber alongside protected plots of native forest.

Jonny and his cousin Jorge 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.

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.