Jorge Mira J-01 - Colombia {Washed Thermal Shock}

Technical specifications

Roaster: Taith Coffee
Origin: Colombia (Amalfi, Antioquia)
Producer: Jorge Mira – El Jaragual
Altitude: 1500 meters above sea level
Varietal: Caturra
Process: Washed Thermal Shock
Profile: Mango · Toffee · Tropical Fruits
Roast: Very Light
Format: 250g
Ideal for: Modern Espresso + Filter

The Jorge Mira J-01 is a testament to the enormous potential of Antioquia, Colombia. Grown at 1500 meters above sea level on the El Jaragual farm, this lot reflects both meticulous agronomic care and innovative processing.

The 150-hectare farm is managed by Jorge Mira, a forestry engineer, and combines sustainable plantations with protected native forest areas, creating a biodiverse and balanced environment.
The Washed Thermal Shock process combines tradition and technical precision. After rigorous selection (minimum 90% ripe cherries), the coffee undergoes:
24h of oxidation in cherry
Dry pulping
24 additional hours of oxidation
Wash with hot water at 45°C (thermal shock)
48h fermentation with specific yeasts at <25°C
Final wash with cold water at 5°C to set aromas
Controlled drying for 76h at 40°C
This approach enhances complex secondary aromas, preserving clarity and structure without losing varietal identity.
In the cup, the result is juicy, bright, and full of character.

Sensory Summary
🥭 Ripe, juicy, and tropical mango
🍬 Sweet and enveloping toffee
🍍 Vibrant tropical fruits
✨ Lively acidity with a clean and structured finish

Taith is a community project that combines specialty coffee, ceramics, books, and Riso design. Its approach is based on transparency, DIY ethics, and social impact.

The essentials:
- Coffee: They roast light and sweet profiles ethically, collaborating closely with producers.
- Impact: They donate 10% of their sales to NGOs and give away coffee to local food banks.
- Community: They offer free pottery courses to support mental health and create job opportunities.
- Philosophy: They value community over merchandise, using art and coffee as tools for change.