El Jaragual has a strong reputation within the specialty coffee world for producing exceptionally vibrant coffees, celebrated for their clarity, sweetness, and expressive fruit character. The farm is operated by Jorge Mira, whose expertise in advanced processing techniques allows him to precisely enhance and preserve ripe, juicy flavour profiles. This Castillo variety, processed using thermal shock, is a standout example—elegant, expressive, and deeply enjoyable across multiple brew methods.
Origin: Antioquia, Colombia
Variety: Castillo
Processing: Thermal Shock
Flavour: Strawberry mousse, floral, melon, vanilla
Recommended Brewing Methods:
Pour over / filter, cafetière, Aeropress, espresso (black)
Processing Details
This coffee is a masterclass in precision processing, designed to highlight clarity and complexity in the cup. Only hand-picked cherries at peak ripeness are selected, with a flotation stage removing any defects before processing begins. After an initial oxidation phase, the cherries are dry-pulped and undergo a second oxidation to fully remove mucilage. A thermal shock wash follows, locking in brightness and structure.
Fermentation then takes place over 72 hours using carefully selected yeast cultures to develop layered secondary aromas. The process is sealed with a chilling wash to preserve freshness, before the coffee is gently dried at controlled temperatures to stabilise flavour and ensure consistency.
In the Cup
The result is a coffee bursting with ripe berry sweetness and vibrant acidity. Notes of strawberry and melon lead, supported by delicate floral tones reminiscent of lilac, with subtle herbaceous nuances and a creamy, full-bodied mouthfeel. The sweetness is smooth and lingering, delivering a refined and memorable cup from start to finish.
