Finca El Jaragual is located in Amalfi, Antioquia, at 1500 metres above sea level.
The farm is run by Jonny and his brother, who purchased the remaining 60 hectares of the original property in 2019. Since then, they have been restoring part of the land back to coffee production, while keeping a strong focus on forestry, shade, and long-term farm health.
Most of El Jaragual is still covered in forest. The farm includes pine plantations grown for sustainable timber, alongside protected areas of native forest. Coffee is cultivated under plantain shade trees, creating a system that supports both quality and resilience.
This Rosado is our first selection from El Jaragual. Rosado, often referred to as Pink Bourbon, has become one of the most important varieties in Colombian specialty coffee, although current genetic understanding suggests it does not have true Bourbon lineage. The name remains culturally important, especially in Colombia, where the variety has become closely linked to some of the country’s most expressive coffees.
El Jaragual is still young as a coffee project, but that is exactly what makes it interesting. Young coffee trees can sometimes show a tight, herbal, or slightly astringent profile, but this lot is already impressively clean and well developed. That comes down to strong plant husbandry, careful harvesting, and precise processing.
Processing at El Jaragual is modern, technical, and highly controlled. The cherries are harvested manually at optimal ripeness, then processed in anaerobic bioreactors with the addition of selected microorganisms. Extended fermentations, yeast inoculation, hot water washes, and cold water crashes are used to control fermentation speed and influence the structure of the green coffee.
The important part is that none of this pushes the coffee into a boozy or overly funky direction. The intervention is there, but it is controlled. The result sits between classic and modern Colombian processing: expressive, clean, and technically refined.
Jonny is also our exclusive source for coffees from Wilton Benitez and Granja Paraíso 92, so this relationship already has a strong technical foundation. With El Jaragual, the focus is not simply on buying from the most hyped names, but on working with producer-owned, vertically integrated supply chains that have real potential over time.
This first Rosado from El Jaragual shows exactly that. A young farm, a serious producer network, a variety with real Colombian relevance, and a processing style that is precise without losing clarity.
FORM vs FUNCTION vs LESS WASTE
We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.
When ordering coffee, you can choose from three packaging types:
A.M.O.C. JAR
Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.
REFILL
A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.
KILO BAG
For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.
You’ll find more on our packaging choices and sustainability approach on the about page.
ESPRESSO VS FILTER ROAST
Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.
Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.
Choose based on your taste and brew method, but know we stand behind both.
ROAST DATE
All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.
You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.
