El Jaragual - Columbia The coffee plantation is run by Jorge Mia at 1500 masl. Jorge uses an experimental processing method. Cherries are harvested at 90% ripeness, oxidised for 24 hours, and dry-pulped before another oxidation phase removes mucilage. A 45°C thermal shock wash, followed by 68 hours of fermentation below 25°C, builds structure and depth, with a final cold wash at 5°C sealing the process. Drying over 76 hours at 40°C ensures stability. Notes - Peach, Black Cherry & Red Apple