Colombia El Jaragual Rosado

El Jaragual is a 150-hectare family-run farm in the northern Andes of Antioquia. Jorge Mira is a forestry engineer by background who takes a different approach to farming. A large part of the property is dedicated to preserving native forest and sustainable pine plantations. The coffee grows among native trees, creating a diverse ecosystem and natural shade. For Jorge, producing great coffee and looking after the land go hand in hand.

This Rosado goes through a carefully controlled washed and thermal shock process. Only ripe cherries are selected, floated and oxidised for 24 hours. After dry pulping and another period of oxidation, the coffee is washed at 45°C creating a thermal shock, then ferments for 36 hours with specific yeast at below 25°C before a final wash at 5°C to seal fermentation. It is then slowly dried and stabilised.

The result is a ridiculously clean, juicy and complex cup. Mango and passionfruit bring tropical sweetness. Florals keep things lifted. Strawberry ice cream adds a creamy, nostalgic finish.