MANGO MELT

Origin: Antioquia, Colombia
Variety: Caturra
Process: Washed (Thermal Shock)
Farm: Finca El Jaragual
Roast: Omni
Best For: Filter • Espresso

Mango Melt is a clean, refined Colombian coffee with layered sweetness, gentle acidity, and a polished, elegant finish.

A precise, modern expression of washed Caturra, it’s shaped by careful fermentation control and thoughtful processing at Finca El Jaragual in Antioquia. The cup is composed and well balanced, highlighting clarity and sweetness with soft fruit tones, a smooth, integrated mouthfeel, and a bright but controlled acidity.

This coffee performs beautifully across brew methods. As filter, it delivers clarity and definition, allowing subtle sweetness and structure to come through without distraction. Brewed as espresso, it produces a composed, articulate shot that remains sweet and refined.

The washed process, combined with yeast inoculation and thermal shock, enhances definition while preserving the varietal’s natural character, adding polish rather than dominance. We chose this coffee for its precision, balance, and the clear intention behind every stage of processing.

If you’re looking for a Colombian coffee that offers clarity, sweetness, and dependable consistency across brew styles, this one settles easily into regular rotation.

This coffee was grown by Jorge Mira at Finca El Jaragual, a 150-hectare farm located in Antioquia, Colombia, at an altitude of around 1,500 metres. Jorge Mira is widely recognised for his technical approach to coffee farming, combining a background in forestry with a deep focus on quality-driven coffee production.

At El Jaragual, coffee is grown alongside extensive forestry areas, creating a diverse and resilient ecosystem. The farm places strong emphasis on selective harvesting, sustainability, and precision at every stage of production. Caturra remains a key variety on the farm, valued for its balance, sweetness, and ability to clearly express processing and terroir when handled carefully.

For this lot, cherries are harvested at a minimum of 90% ripeness before undergoing flotation to remove defects. The coffee then passes through a carefully controlled post-harvest workflow: a 24-hour oxidation phase in food-grade drums, dry pulping, followed by a further 24-hour oxidation to break down mucilage. A hot wash at 45°C creates a thermal shock, preparing the coffee for a 48-hour fermentation with specific yeast strains at temperatures below 25°C. Once fermentation is complete, the coffee is washed again at 5°C to seal the process, then dried mechanically over 76 hours at controlled temperatures before stabilisation in GrainPro-style bags.

This meticulous approach results in a coffee that reflects both Jorge Mira’s technical expertise and his commitment to clarity and consistency. El Jaragual’s coffees are recognised for their polish, balance, and repeatability - qualities that have made the farm a reference point for modern Colombian production.

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

 

Order before midday for next day dispatch.

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.