Colombia Henry Bonilla

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.