Producer - Henry Bonilla Origin - Colombia Process - Natural Varietal - Bourbon Rojo Altitude - 1750-1800 masl Flavour Notes - Strawberry Shortcake, Meringue and Pomegranate PROCESS The process begins with selecting cherries within a Brix degree range of 22 to 26, followed by cold water flotation to separate the highest quality fruit. The fermentation includes three stages: 24 hours of oxidation in cherry, 24 hours of pre-fermentation with non-acidic red fruits and yeast, and 24 hours of anaerobic fermentation in sealed tanks after pulping. The coffee is then sun-dried for 15 days and undergoes an additional 15-day stabilisation period to ensure optimal flavour development. LA CHAPOLERA FARM Chapolera was founded about five years ago with the goal of improving the value of Colombian coffee. By refining processing techniques and introducing a variety of coffee profiles, the initiative seeks to empower farmers with better access to premium markets. The company is led by three partners with deep roots in coffee cultivation. Julián Andrés Hernández Ruiz, a farmer from Huila, began his journey in 2016 through barista training and cupping, eventually founding Chapolera to showcase distinctive, high-quality coffees. In 2023, Yaritza Alvear Guevara from Nariño joined the team, bringing her expertise in cupping, commercialisation, and market strategy. Henry Bonilla Murcia, a certified professional cupper and seasoned farmer from Huila, has dedicated years to improving coffee quality on his farm. That same year, the three partners reunited in Pitalito, Huila, to establish Chapolera J.Y.H.—a venture committed to honouring their heritage while driving innovation in coffee processing and commercialisation.