This month’s signature espresso is vibrant and expressive, showcasing notes of cola, layered with cherry undertones and a caramel-like sweetness. Served black, it delivers a bright, syrupy cup with remarkable clarity. With milk, the profile becomes softer and creamier, revealing delicate hints of nutmeg. Its distinctive character reflects a combination of unique terroir, meticulous processing, and carefully selected varietals.

Producer

Henry Bonilla grew up on El Arrayán, the family farm he later inherited from his father. Known for his innovative approach, he combines advanced processing methods with both traditional and exotic coffee varieties to produce distinctive, high-quality coffees. He also shares his expertise with neighboring producers in the community, promoting more sustainable practices, better post-harvest management and pathways to specialty coffee production.

Process

After handpicking, the cherries undergo a controlled 24–36 hour oxidation period to encourage early enzymatic activity and fruit-forward character development. They are then anaerobically fermented in sealed tanks for 60–72 hours, followed by a secondary natural fermentation for 48 hours to build further depth and complexity. The cherries are then sun-dried on raised beds for 18–25 days, with regular turning to ensure even drying. Once they reach an optimal moisture content of 10–11%, they are rested under controlled conditions for 3–4 weeks before milling.

Producer: Henry Bonilla

Origin: Huila, Colombia

Altitude: 1,700 masl

Varietal: Colombia, Caturra

Processing: Natural

Brew: Espresso

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