Description
The Producer
Henry Bonilla grew up working on El Arrayán, the family farm he would later inherit from his father. His early immersion in agriculture shaped a deep understanding of coffee cultivation, making his transition into full farm management seamless.
Recognized for his innovative spirit, Henry has embraced advanced processing techniques to elevate the quality of his coffees. He has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour-enhancing microbial processes.
Beyond his own farm, Henry is an influential community leader. He frequently shares his knowledge with neighbouring producers, promoting more sustainable practices, better post-harvest management, and pathways to specialty-grade production.
Processing
This coffee has gone through many stages involving advanced processing techniques, time and labour. Cata export has explained the stages to us below:
Step 1 – Selective Harvesting only fully ripe Pink Bourbon cherries are handpicked to ensure maximum sweetness and consistent quality.
Step 2 – Controlled Oxidation (In Cherry) The cherries undergo a 24–48 hour oxidation stage to activate natural enzymatic reactions and develop berry-forward aromatic precursors.
Step 3 – Depulping & Pre-Wash Cherries are depulped carefully, and the parchment is lightly rinsed to remove surface mucilage while keeping enough sugars for fermentation complexity.
Step 4 – Flor de Jamaica Fermentation (Advanced Stage) The parchment is transferred to sealed bioreactors where it ferments for 60–72 hours using:
● Selected yeast strains
● A Flor de Jamaica (hibiscus) infusion, rich in natural acids and anthocyanins
● Controlled temperature conditions
This step enhances red-fruit acidity, floral aromatics, and pomegranate-like complexity.
Step 5 – Thermal Shock Rinse A brief thermal shock is applied after fermentation to stabilize the microbial profile and lock in the fruity aromatics.
Step 6 – Washing & Mucilage Removal After fermentation, the coffee is fully washed to remove remaining mucilage while preserving the enhanced aromatic precursors.
Step 7 – Drying Process Drying begins on solar beds until moisture reaches ~30%, then finishes under controlled airflow in mechanical dryers until the coffee reaches 10–11% moisture.
Step 8 – Resting & Stabilization The dried parchment rests for 3–4 weeks under controlled humidity and temperature, allowing flavors to integrate before milling.
