TAITH - Henry Bonilla | Colombia - Advanced Washed Co-Ferment - Pink Bourbon

Farm

Henry Bonilla grew up working on El Arrayán, the family farm he later inherited from his father, gaining a deep understanding of coffee cultivation from an early age. Known for his innovative approach, he has introduced exotic varieties like Gesha and refined traditional cultivars through advanced fermentation techniques. Beyond his own farm, Henry actively supports neighboring producers by sharing knowledge on sustainable farming, post-harvest practices, and specialty coffee production methods.

PROCESS

Only perfectly ripe Pink Bourbon cherries are handpicked to guarantee sweetness and uniform quality. The cherries then undergo 24 to 48 hours of controlled oxidation, encouraging enzymatic activity and enhancing berry-like aromas. After careful depulping and a light rinse, enough mucilage remains to support complex fermentation. The parchment ferments in sealed bioreactors for 60 to 72 hours with selected yeasts, Flor de Jamaica (hibiscus) infusion, and controlled temperatures, creating floral notes, bright acidity, and pomegranate complexity. A thermal shock rinse stabilizes aromas before washing. Finally, the coffee is dried, rested under controlled conditions, and stabilized before milling for optimal flavour.