Mira, Colombia

Located in Antioquia, Colombia, at 1500 metres above sea level, the 150-hectare farm combines sustainable forestry with innovative coffee cultivation. The unique microclimate and biodiversity of the region provide an ideal setting for producing exceptional coffee, with Mira leveraging his background as a forestry engineer to enrich the farm’s ecosystem.

This lot undergoes a precise washed process featuring yeast inoculation and thermal shock. The cherries are harvested at peak ripeness, floated to remove defects, and fermented for 48 hours with carefully selected yeasts. A thermal shock wash at 45°C is followed by a cold rinse at 5°C to stabilise the coffee’s profile. Finally, the beans are dried over 76 hours at a controlled temperature of 40°C, preserving their integrity and enhancing their quality.

El Jaragual’s dedication to combining traditional methods with modern techniques is evident in this Caturra. Jorge Mira’s approach ensures a consistently high standard of coffee, showcasing the distinct qualities of the variety and the region. This coffee embodies the balance of innovation and heritage at the heart of El Jaragual’s philosophy.

Optimal roast

Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.

Our recommendation

Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.