Victor Bonilla - Aruzi
Victor Bonilla - Aruzi is a La Argentina, Huila, Colombia, Washed, Aruzi coffee from Flower Child.
In stock 30+ days
Details
- Origin
- La Argentina, Huila, Colombia
- Process
- Washed
- Variety
- Aruzi
- Producer
- La Chorrera
Available Sizes
- 250g — $26.00 ($10.40/100g)
- 907g — $70.00 ($7.72/100g)
- 2267g — $165.00 ($7.28/100g)
Description
Farm: La Chorrera Variety: Aruzi Region: La Argentina, Huila, Colombia Altitude: 1,900 Meters Above Sea Level Process: Washed Harvest: September 2025 Notes: Black Cherry, Chocolate & Date. Victor's Aruzi trees are maturing nicely over the years. This season's harvest is a stately and straightforward representation of his coffee. In the cup there is a medium-plus body, medium-plus sweetness and a mellow acidity. This Aruzi is comforting with a balanced profile of dried fruit, condensed sugars and a buttery texture. Finca La Chorrera is located at Vereda El Progreso, in La Argentina, Huila, Colombia, and is managed by Víctor Alfonso Bonilla, a 33-year-old, third-generation coffee grower. He is a Q-Grader and deeply interested in making the best Aruzi possible. The farm is 3.5 Ha/8.6 acres in size and sits at an elevation of 6,200 feet above sea level. This farm is solely dedicated to the exotic Bourbon Aruzi Bourbon, with 5,500+ trees in production. Víctor Alfonso Bonilla has been involved in coffee since a very young age. His passion for specialty coffee led him to become a quality analyst in 2013, and being in contact with exceptional coffees made him want to produce his own. He started his coffee-producing journey with Finca Villa María back in 2015, where he perfected post-harvesting processes and discovered the rare Bourbon Aruzi variety. It has become quite popular by winning competitions (like COE) and showing well on cupping tables. We don't know it's lineage but are hoping to understand more of it's origin with a greater genetic data set in the next few years. Víctor’s processing begins by selectively harvesting ripe cherries, which are de-pulped on the same day. The wet parchment is then fermented in sealed barrels for 36 to 40 hours and washed with an Eco-Mill to reduce the use of water. The parchment is then laid to dry in marquesinas for 15 to 18 days, depending on the weather. Shipped on Tuesdays. Our coffees are best after two weeks+ of the roast date. Last Roast: May 11th. A few bags remaining.