La Chorrera

Víctor Alfonso Bonilla manages production at Finca La Chorrera, a farm dedicated to the exotic Bourbon Aruzi variety in La Argentina, Huila. Víctor is a third-generation coffee producer and has been deeply involved in coffee since a very young age. In 2013 he became a coffee quality analyst which led to an interest in producing it. By 2015 he was growing coffee at Finca Villa María, where he perfected post-harvesting processes and discovered the rare Bourbon Aruzi variety. Bourbon Aruzi is a genetic anomaly—a Bourbon mutation recently discovered in Cauca, Colombia, whose DNA is suggested to trace back to Ethiopian Landraces. That lineage shows in the cup with floral notes of citrus blossom and an elevated sweetness that lingers well into the finish. Now at Finca La Chorrera Víctor has committed himself to exploring the Bourbon Aruzi and the heights that its cup quality can reach. The 3.5 Ha farm is home to 5,500 Bourbon Aruzi trees and sits at an elevation of 1,890 masl. Víctor’s processing begins by selectively harvesting ripe cherries, which are de-pulped on the same day. The wet parchment is fermented in sealed barrels for 36 to 40 hours, washed with an Eco-Mill to reduce the use of water and finally laid to dry in marquesinas for 15-18 days, depending on the weather. In the cup we experience a range of flavors that remind us of an organic cola. We taste subtle baking spices, orange, brown sugar and black cherry. This is a coffee we expect to resonate with a wide range of palates due to it's big sweetness and delicate florals. Producer → Victor Bonilla Farm → Finca La Chorrera Location → Buenas Aires, Huila, Colombia Varieties → Aruzi Altitude → 1,890 masl Process → Washed