KB Colombia Chapoleros Whole Bean

8.8oz / 250g Whole Bean
Notes: Rum, Mangos, Pineapple, Blueberries
Region: Huila, Pitalito
Producer: Henry Bonilla,
Varietal: Caturra, Colombia
Process: Anaerobic Natural
Elevation: 1700 m
 
From KB:
 
"Henry Bonilla grew up on El Arrayán, the family farm he inherited from his father. His early immersion in agriculture allowed him to acquire a deep knowledge of coffee cultivation, thus facilitating his transition to the complete management of the farm.
 
Known for his innovative spirit, Henry adopted advanced processing techniques to improve the quality of his coffees. He introduced exotic varieties like Gesha, while perfecting traditional cultivars such as Tabi and Castillo through controlled fermentations and microbial processes to enhance their aromas.
 
Beyond his own farm, Henry is an influential figure in his community. He regularly shares his expertise with neighboring producers, encouraging more sustainable practices, better post-harvest management, and access to specialty coffee production.
 
Step 1 – Selective Harvesting
Only perfectly ripe cherries are hand-picked to guarantee their sweetness, uniformity and superior quality of the raw material.
 
Step 2 – Pre-fermentation oxidation
The cherries undergo controlled oxidation for 24-36 hours. This step initiates microbial activity, which adds depth, fruity brightness, and promotes the early development of aromas.
 
Step 3 – First anaerobic fermentation in airtight tanks
The whole cherries are placed in airtight tanks for anaerobic fermentation lasting 60 to 72 hours. This process intensifies the strawberry and citrus aromas while developing the characteristic delicate floral notes.
 
Step 4 – Second fermentation
The cherries are then transferred to shaded fermentation beds or fermentation bags to continue microbial activity for another 48 hours. This results in a depth and complexity of aromas reminiscent of cocoa nibs and tropical floral notes.
 
Step 5 – Sun-drying in raised beds
The cherries are sun-dried for 18 to 25 days, depending on the climate. Regular turning ensures even dehydration and prevents over-fermentation.
 
At this stage, the sweetness naturally concentrates, enhancing the strawberry and cocoa notes.
 
Step 6 – Rest and stabilization
Once the optimal moisture content (10-11%) is reached, the dried cherries rest for 3 to 4 weeks under controlled conditions. This step allows the aromas to integrate and stabilize before grinding and export."