Henry Bonilla grew up on El Arrayán, the family farm he inherited from his father. His early immersion in agriculture allowed him to gain an in-depth knowledge of coffee farming, easing his transition to full farm management.

Known for his innovative spirit, Henry has adopted advanced processing techniques to improve the quality of his coffees. He has introduced exotic varieties such as Gesha, while perfecting traditional cultivars such as Tabi and Castillo through controlled fermentations and microbial processes to enhance aromas.

Beyond his own farm, Henry is an influential figure in his community. He regularly shares his know-how with neighbouring producers, encouraging more sustainable practices, better post-harvest management, and access to specialty coffee production.

This coffee has undergone a natural anaerobic process starting with hand picked ripe cherries that then undergo a controlled oxidation of 24 - 36 hours. This step initiates microbial activity, which brings depth, fruity brightness and promotes the early development of aromas. For the first anaerobic fermentation, whole cherries are placed in airtight vats for 60 - 72 hours. This process intensifies the strawberry and citrus aromas while developing the characteristic delicate floral notes. The second fermentation occurs on shaded fermentation beds or fermentation bags in order to continue microbial activity for another 48 hours. The result is an aromatic depth and complexity reminiscent of cocoa nibs and tropical floral notes. Finally, the cherries are dried in the sun for 18 - 25 days until their moisture level reaches 10-11%. The dried cherries rest for 3-4 weeks under controlled conditions. This step allows the aromas to integrate and stabilize before crushing and exporting.

• Region: Pitalito, Huila
• Country: Colombia
• Elevation: 1,700 masl
• Variety: Colombia, Caturra
• Process: Natural Anaerobic

Available in 250g bags.