Peach, Lychee, Mango
El Jaragual is a fruit-forward Colombian coffee from a family farm in Antioquia, with mango, peach and lychee running through it in a way that's vivid but easy to drink. Roasted to suit both filter and espresso, it's the kind of coffee that works well however you tend to brew.
Tropical, fruity, bright and versatile.
El Jaragual is a coffee that leans fully into the tropical end of the spectrum - mango, peach and lychee running through the cup in a way that feels generous rather than showy. It comes from a 150-hectare family farm in Amalfi, Antioquia, run by Jorge Mira, a forestry engineer who has built the farm around both careful coffee production and long-term land stewardship, integrating pine plantations with preserved native forest across the estate.
The processing is where a lot of the character comes from. An extended fermentation with yeast inoculation, followed by warm water rinses and cool water quenches, gives the aromatics both intensity and stability - the fruit notes are vivid but they hold together cup after cup. Roasted as an omni roast, it works well as a filter, where the brightness and clarity come through cleanly, and it holds up as espresso too, picking up sweetness and a little more body. If you tend to enjoy coffees with fruit-forward character and you brew in more than one way, El Jaragual is worth having around.
About the Roaster
Scott James set up Coaltown in Ammanford, a South Wales town that ran on anthracite coal for generations, with a straightforward idea: that great coffee could give a post-industrial community something to rally around again. The team roasts daily in small batches, working a range that moves from easy-drinking espresso blends through to more expressive single origins.
