Grown in El Pital, Colombia, this washed Geisha from Henry Bonilla’s El Arrayan farm reflects his deep-rooted experience in coffee. Having taken over the farm from his father, Henry has expanded its potential by cultivating Geisha and refining processing techniques.

The cherries are selectively hand-harvested at peak ripeness before undergoing a careful double fermentation - 24 hours whole, followed by 32 hours post-pulping - then dried slowly under the sun for 15 days. The result is a beautifully balanced coffee that highlights the floral and delicate characteristics Geisha is known for.