The Coffee
Henry Bonilla produces exceptional, naturally processed Colombia Caturra coffee at 1,700 masl on his Chapoleros farm in Huila, Colombia. His meticulous six-step method involves selective harvesting, a 24–36 hour oxidation phase, and a 60–72 hour anaerobic fermentation. A secondary 48-hour fermentation is followed by 18–25 days of sun-drying on raised beds and a 3–4 week stabilization period. This process highlights notes of strawberry, citrus, and cacao nibs, reflecting Bonilla’s innovative approach to quality. As a community leader, he focuses on sustainable practices and advanced techniques to elevate specialty coffee production, resulting in a distinct, carefully crafted cup.
Expect notes of strawberry daiquiri, tropical and citrus
Roasting Information
All web orders are posted between Monday to Wednesday. You will be notified by email when your order is complete, please check your spam folder. Any orders received after Wednesday, may be processed the following week. Free Royal Mail Tracked 48 delivery on all orders over £30 (UK only)
