Colombia - El Jaragual - Yeast Inoculation Thermal Shock Coffee
| Sizes | 250g, 1kg |
|---|
Origin: Colombia
Farm: El Jaragual
Region: Antioquia
Variety: Caturra
Process: Washed Yeast Inoculation & Thermal Shock
Altitude: 1500 masl
Notes: Pineapple, Coconut, Tropical Yogurt
Importer Notes:
El Jaragual, spanning 150 hectares, is a family-operated farm overseen byJorge Mira. Located at an elevation of 1500 MASL in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of thecentral Colombian Andes. This location is superb for cultivating premiumcoffee.A significant portion of El Jaragual is dedicated to forestry, leveragingJorge's background as a forestry engineer. The farm features a blend ofpine tree plantations aimed at sustainable timber production, alongsideconserved areas of native forest.Currently, we cultivate seven coffee varieties at El Jaragual, shaded byplantain trees and other native agroforestry species , ranging fromtraditional varieties like Castillo/Colombia to exotic types such as PinkBourbon and Gesha. Plans are underway to introduce new varieties thisyear, including Typica Mejorado and Sidra.
The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation andtemperature adjustments, such as warm water rinses and cool waterquenches, to enhance and stabilise the aromatic qualities developed duringfermentation. This represents a thoughtful balance between traditional and modern processing techniques.
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. Thecoffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 48 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 48 hours, the coffee is washed attemperatures of 5°C to seal the fermentation.
8. Drying: After the 48 hours of fermentation, the coffee goes into drying, whichis carried out for 76 hours at average temperatures of 40°C.9. Stabilisation: This is done in grainpro-type bags.
Recommend resting 2-3 weeks