Colombia Finca El Jaragual 100g

• Country: Colombia
• Region: Amalfi, Antioquia
• Farmer: Jorge Mira and Jonny Martinez 
• Variety: Rosado (Pink Bourbon)
• Processing: Washed yeast innoculated thermal shock
• Altitude: 1500 MASL

The roaster's story:

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

Jonny is our exclusive source for coffees from the renowned Wilton Benitez and his farm, Granja Paraíso 92.

At A.M.O.C., one of our sourcing goals is to work with vertically integrated, producer-owned supply chains whenever possible, avoiding the trend of only buying only from the “hottest” name producers. We very impressed with the first harvest from El Jaragual and anticipate even higher quality in the future.

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.

Originally a 150-hectare plot, the farm was briefly split when Jonny’s cousins acquired 90 hectares about a decade ago. The remaining 60 hectares were purchased by Jonny and his brother in 2019. Since then, they have been converting part of the farm back to coffee production and eagerly awaiting the first harvest.

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.

Coffee trees typically take 2-4 years to bear their first fruit, usually on the longer end of this range. Harvests from young trees often have a “tight” flavor, akin to a flower bud yet to bloom. While young trees can sometimes present astringent or herbal notes, these are minimal in El Jaragual’s lots due to good plant husbandry.

We have selected our first coffee from Jonny, a Rosado, a contraction of “Borbon Rosado.”, aka Pink Bourbon. This name reflects the updated genetic understanding of this variety (no bourbon lineage) and its cultural significance in Colombian specialty coffee production.

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.