Solero Strawb, Colombia, Yeast Inoculated, Thermal Shock Washed, Rosado

Tasting notes

In the roaster’s words

El Jaragual's rosado packs a serious passionfruit/strawberry punch that straight up tastes like Solero Ice Cream. A bonkers coffee from a farm whose name continues to grow on popularity, ran by Jorge Mira and Jonny Martinez. About El Jaragual Co-owned by Jonny Martinez & Jorge Mira, the farm resides at 1500m in North Western Antiquoia region of Colombia. The name El Jaragual refers to the species of African wild grass that grows on the farm land on which they grow a variety of coffee species and apply advanced processing methods learned from Quebraditas farm, but with their own spin that aims to reduce 'funky' levels and focus on the amplification of fruity notes. Process Details: 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.

Notes

Yeast inoculated thermal shock washed coffee from El Jaragual, with oxidation, pulping, controlled fermentation, cold wash, drying, and stabilisation in GrainPro-type bags.