This coffee is a wildberry flavour bomb! It’s our second coffee from Finca El Jaragual, owned by Jonny Martinez and his brother, and expertly managed by their cousin, Jorge Mira. The beans went through a meticulous multi-stage process, featuring extended fermentations with yeast inoculation and temperature-controlled rinses (first at 45°C, then 5°C). The result is a cup that reminds us of ripe peach and raspberry ripple ice cream.
In 2019 Jonny Martinez and his brother bought a 60 hectare plot of land (sitting about 1,500 M.A.S.L) in the Amalfi district of Antioquia, on which they established El Jaragual farm. Their cousin, Jorge, currently oversees the production of coffee on the farm. Jorge also harnesses his prior experience as a forestry engineer to conserve large swathes of native forest across the farm, as well as cultivating pine trees for sustainable timber production. The family grows seven different coffee cultivars, including this rosado (aka “pink bourbon”), under plantain trees and other native species for shade.
This coffee underwent a multi-stage process – inspired by the inimitable Wilton Benitez and his unique processing methods – to create and accentuate the wildberry and peach flavours expressed by this coffee.
1. Harvesting, floating, oxidisation
The ripe cherries were selectively harvested based on strict ripeness criteria (with the aim of ensuring that 90% of the picked cherries are ripe), then floated so as to remove any overripe or underripe cherries. The cherries were oxidised in a food-grade plastic drum for 24 hours, then pulped (to remove 80% of the surrounding mucilage from the seed). After pulping, the cherries were oxidised for another 24 hours, then washed at 45°C to create a “thermal shock”.
2. Fermentation, yeast innovation, washing
The coffee beans were then fermented at temperatures below 25°C for 36 hours, during which a wine yeast was added to the plastic drum. After 48 hours, the beans were washed again at 5°C to seal the fermentation.
3. Drying
The beans were dried for 76 hours at an average temperature of 40°C until reaching the desired moisture content.
We first met Jonny Martinez over Zoom in May this year, and loved learning about his family’s work and approach to coffee production. We then had the opportunity to try samples of the first harvest, and purchased the Caturra from Jonny’s import company, Mi Cafe Trading Co. It was so delicious that we purchased the same caturra from the second harvest, alongside this rosado. This coffee was harvested in June 2024 and arrived in the UK in late October 2024. We’re super excited to continue to work with Jonny and his family as they make incredible strides in speciality coffee!
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