{"product_id":"jorge-mira-caturra-colombia","title":"JORGE MIRA, COLOMBIA","description":"\u003cp\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e: El Jaragual, Antioquia\u003cbr\u003e\u003cstrong\u003eHarvest Month\u003c\/strong\u003e: April 2026\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e1,500 masl\u003cbr\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eCaturra\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Yeast inoculation + thermal shock washed \u003cbr\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e \u003cstrong\u003eprofile\u003c\/strong\u003e: Passionfruit, verbena \u0026amp; buttermilk\u003cbr\u003e\u003cstrong\u003eCategory\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eLimited \u0026amp; Experimental\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(0, 105, 252);\"\u003e\u003cstrong\u003eFree shipping over £32. Buy 2x250g bags and get 50%off your third one.\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis our fourth lot working with Mi Cafe and Jorge Mira. Last year we had the pleasure of releasing and sharing with you the Caturra for the first time, after the Yellow Bourbon from El Jaragual, and at the beginning of last year a Rosado (Pink Bourbon). Maybe we have found a home with the Caturra, releasing it for the second time, after finding it irresistable for a second harvest in a row.\u003c\/p\u003e\n\u003cp\u003eIn the las few years Jorge has risen rapidly in recognition and reputation, with process forward, fruit driven lots. His dedication and care to well thought out processing has lead to unique lots that are highly sought after, and this is one of those. This harvest's table was exceptional as always, but the Caturra, aka J-01, kept our heads turned for the second time runnings. Some lots have a note that leads, a note that everyone gets, and sometimes the cup is so good that despite such a prominent note it does not dominate the cup and allows for other notes to shine through and add complexity. This was one of those moments, with passionfruit taking centre stage in the most delicious way. The cup has a lovely silky body and lactic structure, combined with ongoing lemon zest without the sharp acidity or bitterness in a verbena way - with hints of mint and tangerine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEL JARAGUAL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eEl Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1,500 masl in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of the central Colombian Andes. This location is superb for cultivating premium coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCurrently, Jorge cultivates seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species , ranging from traditional varieties like Castillo\/Colombia to exotic types such as Pink Bourbon and Gesha. Plans are underway to introduce new varieties this year, including Typica Mejorado and Sidra. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cold water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003ePROCESSING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eHarvesting: This is carried out ensuring a minimum of 90% ripe cherry.\u003c\/li\u003e\n\u003cli\u003eFloating: This ensures the removal of green, overripe, and dry cherries.\u003c\/li\u003e\n\u003cli\u003eOxidation: This is done in food-grade plastic drums for 24 hours.\u003c\/li\u003e\n\u003cli\u003ePulping: The cherries are pulped dry.\u003c\/li\u003e\n\u003cli\u003eOxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.\u003c\/li\u003e\n\u003cli\u003eFermentation: For 48 hours at temperatures below 25°C with specific yeast.\u003c\/li\u003e\n\u003cli\u003eFermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.\u003c\/li\u003e\n\u003cli\u003eDrying: After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.\u003c\/li\u003e\n\u003cli\u003eStabilisation: This is done in grainpro-type bags.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e(In partnership with Mi Café)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Campbell and Syme Coffee Roasters","offers":[{"title":"250g \/ Whole Beans","offer_id":57490483708282,"sku":"CLE-JMCC-250G","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Cafetiere","offer_id":57490483741050,"sku":"CLE-JMCC-250G","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ V60","offer_id":57490483773818,"sku":"CLE-JMCC-250G","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Aeropress","offer_id":57490483806586,"sku":"CLE-JMCC-250G","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Moka pot","offer_id":57490483839354,"sku":"CLE-JMCC-250G","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":57490483544442,"sku":"CLE-JMCC-1KG","price":57.25,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Cafetiere","offer_id":57490483577210,"sku":"CLE-JMCC-1KG","price":57.25,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ V60","offer_id":57490483609978,"sku":"CLE-JMCC-1KG","price":57.25,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Aeropress","offer_id":57490483642746,"sku":"CLE-JMCC-1KG","price":57.25,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Moka pot","offer_id":57490483675514,"sku":"CLE-JMCC-1KG","price":57.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2341\/1429\/files\/Cental_a455bd5a-8ff2-43bd-a939-9ba24371183d.png?v=1793365785","url":"https:\/\/campbellandsyme.co.uk\/products\/jorge-mira-caturra-colombia","provider":"Campbell and Syme Coffee Roasters","version":"1.0","type":"link"}