Accueil Ursa Minor - Colombia Jorge Mira Caturra washed thermal shock
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Ursa Minor - Colombia Jorge Mira Caturra washed thermal shock

Ursa Minor - Colombia Jorge Mira Caturra washed thermal shock

€22,00
€22,00
€88,00 kg
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Caturra is definitely well-suited to modern processes. Here, in a "washed & thermal shock" version, the varietal reveals delicate notes of red fruits: cherry, grenadine, and even wild strawberry.

Weight
Style
Grinding

Ursa Minor

In other words, the Little Dipper in Latin. A constellation of stars that is easily spotted by looking up on a cloudless night.

                                                                                          

                                                                                          

                                                                                          

  • Tasting notes : Dark cherry, cocoa liquor, cream.
  • SCA score  : 88/100
  • Complexity level : Very high
  • Acidity : Quite high
  • Body / strength : Gourmet

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 230g water
  • Water 90°C
  • Grind: coarse
  • Number of pours: 3
  • Brew time: < 2min30

Tip:Wait 3 to 4 weeks for degassing after roasting before consuming this coffee as a filter. The aromatic peak is estimated to be 1 month after roasting.

Nm - Terroir

The department of Antioquiais located in northwestern Colombia, extending from the Andes to the Caribbean Sea. The coffee-growing areas are mostly found on the slopes of the Andes Mountains, which provides an ideal climate for growing Arabica.

The El Jaragual farm, a family-owned operation of 150 hectares, is located at an altitude of 1,500 meters in Amalfi, in the center of the Antioquia department. Ideally positioned north of the central Colombian Andes, it offers exceptional conditions for growing high-quality coffee.

The result? A terroir conducive to growing specialty coffee, offering a perfect balance in the cup, between sweetness and vibrant acidity.

Nm - Producer

Jorge Mira, a forestry engineer, manages El Jaragual. He combines agriculture and conservation: part of the land is dedicated to native forest and sustainable pine plantations, creating an ideal ecosystem for growing quality coffee in the shade of local trees.

At El Jaragual, Jorge produces classic varieties (Caturra, Castillo) and modern ones (Pink Bourbon, Typica Mejorado, Sidra, Gesha), using innovative processing methods such as thermal shock. His approach blends tradition and innovation, with a strong commitmentto the land and quality.

Nf - Varieties

This micro-lot is 100%Caturra : a now widespread variety, historically a natural mutation of Bourbon, first discovered in Brazil in the early 20th century.

This mutation sparked the enthusiasm of the coffee industry in Colombia for its high productivityand itsadaptation to local conditions.

Nm - Treatment process

This is the washed & thermal shockprocess, which involves the following steps:

The cherries are first harvested, ensuring that at least 90% of the cherries are ripe. Floating then removes green, overripe, and dry cherries.

Then an oxidation process is initiated, taking place in food-grade plastic barrels for 24 hours. The cherries are dry-pulped there. This is followed by a post-pulping oxidation for 24 hours to remove the mucilage. The coffee is then washed at a temperature of 45°C, causing a thermal shock.

The beans are then fermented for 36 hours at a temperature below 25°C with a specific yeast. After 36 hours, the coffee is washed at a temperature of 5°C to stop the fermentation, causing a second thermal shock.

Finally, the coffee is dried for 76 hours at an average temperature of 40°C.