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NECTAR MIST

£21.00

Passionfruit, papaya

Size: 200 g
Summary

Origin: Antioquia, Colombia
Variety: Rosado
Process: Washed • Thermal Shock
Farm: El Jaragual
Roast: Omni
Best For: Filter • Espresso
About

Nectar Mist is an elegant, fruit-led Colombian coffee with refined sweetness, soft florals, and a polished finish. This coffee is a precise and expressive example of modern Colombian production, combining careful variety selection with tightly controlled processing. 

Produced from the Rosado variety at El Jaragual, it offers a layered, elegant cup that leans into clarity and refinement rather than intensity. Expect a composed profile with gentle fruit sweetness, floral lift, and a smooth, well-integrated structure that feels intentional and polished.

Built for drinkers who enjoy nuanced, contemporary coffees, this lot shines in both filter and espresso brewing. The washed process combined with thermal shock fermentation enhances definition and sweetness, allowing the Rosado variety’s character to come through cleanly.

This is a coffee for those who appreciate detail and technique in the cup. The fermentation adds complexity without pushing into overt funk, and the thermal shock helps lock in aromatics and precision. The result is a coffee that feels thoughtful and refined, expressive enough to be interesting, yet restrained enough to return to repeatedly.

We chose this coffee for its precision, balance, and the clear intention behind every stage of production. From variety selection to fermentation control, it showcases how thoughtful technique can elevate flavour while maintaining clarity and composure. Roasted for balance rather than hype, it’s a coffee that rewards attention without becoming fatiguing.

If you’re drawn to refined, detail-driven coffees that highlight both variety and process, this one fits naturally into that space.
Producer

El Jaragual is a 150-hectare family-run farm overseen by Jorge Mira, located at an altitude of 1,500 metres in Amalfi, Antioquia, Colombia. Positioned in the northern area of the central Colombian Andes, the farm benefits from ideal growing conditions for premium coffee, including altitude, climate stability, and rich biodiversity.

A significant portion of El Jaragual is dedicated to forestry, reflecting Jorge’s background as a forestry engineer. The farm integrates pine plantations for sustainable timber production alongside conserved areas of native forest, creating a diverse and resilient ecosystem. Coffee is grown under shade provided by plantain trees and native agroforestry species, supporting soil health and long-term sustainability.

El Jaragual cultivates a wide range of coffee varieties, from traditional Castillo and Colombia to more exotic cultivars such as Pink Bourbon, Gesha, and Rosado. In recent years, Jorge has also planted emerging varieties including Typica Mejorado, Sidra, Laurina, and Eugenoides, reflecting a strong focus on experimentation and quality-driven farming.

For this lot, processing is handled with exceptional precision. Cherries are harvested at a minimum of 90% ripeness, floated to remove defects, and oxidised before pulping. After pulping, the coffee undergoes controlled oxidation and fermentation with specific yeasts, followed by a thermal shock wash at 45°C and a final cold wash at 5°C to seal the fermentation. Drying is carefully managed over 76 hours at controlled temperatures, before stabilisation in GrainPro-style bags. This meticulous approach results in a coffee that clearly reflects both the farm’s philosophy and Jorge Mira’s technical expertise.
Brewing Guide

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

  1. Rinse the paper filter, add 18g of coffee and gently level the bed

  2. Bloom, add 50g of water

  3. Swirl gently to ensure even saturation

  4. Wait 30 seconds

  5. Pour up to 150g total by ~1:00

  6. Keep a steady, controlled pour

  7. Pour up to 310g. Maintain a slow, consistent flow,

  8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

  1. Rinse paper

  2. Add coffee 

  3. Bloom with 50g of water for 30s (valve closed)

  4. Open the valve for 30 seconds

  5. Close the valve, add 150g of water (total 200g)

  6. At 1m50s open valve

  7. Let it drain

  8. Slowly pour 280g of water 

  9. Let it drain


Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

  1. Rinse the filter paper. Add 14g of coffee

  2. Add all 200ml of water quickly

  3. Stir 3-5 times gently

  4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

  5. Press slowly (60 sec)

  6. Finish around 2:45-3:00


Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

  1. Rinse the filter paper and preheat everything. Add 18g of coffee.

  2. Spiral pour to 60g, wait 30s

  3. Pour to 140g wait 30s

  4. Pour to 220g, wait 30s

  5. Pour to 300g and let it drain

 
Shipping

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.
Size: 200 g