JORGE MIRA, COLOMBIA (CATURRA)

Tasting notes

In the roaster’s words

Location : El Jaragual, Antioquia Landed : April 2026 Altitude : 1,500 masl Varietal : Caturra Process : Yeast inoculation + thermal shock washed Flavour profile : Watermelon, bubblegum & silky Category : Limited & Experimental Free shipping over £32. Buy 2x250g bags and get 50%off your third one. This our third lot working with Mi Cafe and Jorge Mira. Last year we had the pleasure of releasing and sharing with you the Yellow Bourbon from El Jaragual, and at the beginning of this year a Rosao (Pink Bourbon). In the las few years Jorge has risen rapidly in recognition and reputation, with process forward, fruit driven lots. His dedication and care to well thought out processing has lead to unique lots that are highly sought after, and this is one of those. This harvest's table was exceptional as always, but the Caturra, aka J-01, turned our heads. Some lots have a note that leads, a note that everyone gets, and sometimes the cup is so good that despite such a prominent note it does not dominate the cup and allows for other notes to shine through and add complexity. This was one of those moments, with watermelon taking centre stage in the most delicious way. The cup has a lovely silky body throughout, then add some sweet tutti frutti flavours - strawberry, apricot, peach, banana - akin to bubblegum, and you get the idea. EL JARAGUAL El Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1,500 masl in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of the central Colombian Andes. This location is superb for cultivating premium coffee. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. Currently, Jorge cultivates seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species , ranging from traditional varieties like Castillo/Colombia to exotic types such as Pink Bourbon and Gesha. Plans are underway to introduce new varieties this year, including Typica Mejorado and Sidra. The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cold water quenches, to enhance and stabilise the aromatic qualities develope

Notes

Limited & Experimental lot from El Jaragual; landed April 2026; process described as yeast inoculation plus thermal shock washed.