Details
Henry Bonilla acquired the El Arrayan farm from the moment of his father's death. From a young age, Henry was involved in all the work related to the coffee on the farm. For this reason, it was very easy to take the reins of the farm; however, he wanted to go further by implementing technology in all processes and taking the risk of growing other varieties such as the Geisha, whose season begins in May and lasts until July, with a abundant harvest from September to December.
Today, Henry, taking advantage of his knowledge and experience in the field of coffee, advises several producers in the region, helping them to have a better structure in their financial and productive processes.
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Variety
Bourbon Rose
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Processing
Washed-Co Fermented with flor di Jamaica
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Altitude
1700-1800m.a.s.l.
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Region
El Arrayan
Kawa
In the beginning, there is a tree, cherries. Once picked, the cherries go through a phase of fermentation and then drying. Then the green coffee bean is ready to arrive at our ports. The transmission of these beans leaves the roaster with the heavy task of revealing their richness and putting you in the best conditions to extract it perfectly.
Paris, France
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