Produced by Henry Bonilla at Chapoleros farm in Pitalito, Huila, this washed coffee brings together Pink Bourbon, Colombia, and Caturra varieties grown at 1,700 masl. Henry’s approach combines traditional cultivation with modern fermentation techniques, using selected yeast strains and controlled conditions to develop greater aromatic complexity while maintaining the clean character of a washed coffee. Following controlled oxidation, yeast-inoculated fermentation, thermal shock, and precise drying, the coffee reveals a vibrant and refined profile.