Hibiscus Kiss, Colombia, Chapoleros, Yeast & Hibiscus Culture Inoculated, Thermal Shock Washed Pink Bourbon

Tasting notes

In the roaster’s words

Strawberries, rose, hibiscus florals make a sweet, floral and delicious cup from one of our favourite Colombian producers Henry Bonilla. Dried hibiscus (flor de Jamaica) is included in a starter culture including yeasts which kickstarts the dual stage anaerobic fermentation of a carefully selected varietal (pink bourbon) that already possesses strong floral character which compliments the hibiscus incredibly well. The end result is a coffee with gorgeous red fruit and floral aromas and sweetness that make this coffee simply fantastic whichever way it's brewed. A really thoughtful coffee from Henry Bonilla that goes way beyond just co-fermentation (and gives it the dark matter stamo of approval Tasting Notes: Strawberry, Hibiscus, Vanilla, Pomengranate Farm: Chapoleros Producer: Henry Bonilla Elevation: 1700m Process: Yeast & Hibiscus Culture Inoculated, Thermal Shock Anoxic Washed Varietal: Pink Bourbon > About the Producer: Henry Bonilla grew up working on El Arrayán, the family farm he would later inherit from his father. His early immersion in agriculture shaped a deep understanding of coffee cultivation, making his transition into full farm management seamless. Recognised for his innovative spirit, Henry has embraced advanced processing techniques to elevate the quality of his coffees. He has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour microbial processes. Beyond his own farm, Henry is an influential community leader. He frequently shares his knowledge with neighbouring producers, promoting more sustainable practices, better post-harvest management, and pathways to specialty-grade production. > Process Details: Step 1 – Selective Harvesting Only fully ripe Pink Bourbon cherries are handpicked to ensure maximum sweetness and consistent quality. Step 2 – Controlled Oxidation (In Cherry) The cherries undergo a 24–48 hour oxidation stage to activate natural enzymatic reactions and develop berry-forward aromatic precursors. Step 3 – Depulping & Pre-Wash Cherries are depulped carefully, and the parchment is lightly rinsed to remove surface mucilage while keeping enough sugars for fermentation complexity. Step 4 – Flor de Jamaica Fermentation (Advanced Stage) The parchment is transferred to sealed bioreactors where it ferments for 60–72 hours using: ● Selected yeast strains ● A Flor de Jamaica (hibiscus) infusion, rich in natural acids and anthocyanins ● Co

Notes

Farm: Chapoleros. Yeast and hibiscus culture inoculated dual-stage anaerobic/anoxic washed process with Flor de Jamaica fermentation and thermal shock.