Description
Colombia
Julián Hernández
Washed special fermentation
/competition
| Country | Colombia |
| Region | Pitalito, Huila |
| Farm | La Chapolera |
| Height | 1750 – 1800 meters above sea level |
|
Variety
|
Red Bourbon |
|
Process
|
Special fermentation |
Cupping NOTES
Hibiscus, rooibos, blackberry
Citrusy acidity and a creamy body
La Chapolera
High in the hills of Pitalito, where the mist envelops the coffee plantations and time seems to slow down, La Chapolera was born: not just as a Farm, but as a shared dream.
Just five years ago, three different paths converged with a single goal: to transform Colombian coffee right from its source. Julián, Yaritza, and Henry understood that quality is not a matter of chance, but rather the result of knowledge, passion, and respect for the land. La Chapolera was founded with the aim of improving the quality of Colombian coffee by optimizing processes and diversifying varieties, thereby ensuring better prices for coffee farmers.
The company is led by three partners with experience in coffee cultivation:
- Julián Andrés Hernández Ruiz, a farmer from Huila, began his journey in the coffee industry in 2016 by Training a barista and coffee taster, and later founded Chapolera to market specialty coffees.
- Yaritza Alvear Guevara, originally from Nariño and specializing in coffee tasting and marketing, joined the company in 2023, bringing her expertise in analysis and sales.
- Henry Bonilla Murcia, a coffee grower from Huila and a certified professional coffee taster, has been working to improve the quality of the coffee on his Farm.
In 2023, the three partners met in Pitalito, Huila, and decided to establish Chapolera J.Y.H., with the aim of continuing their family legacy through innovation in coffee processing and marketing.
More than just coffee—an expression of its origins
At La Chapolera, every coffee bean is treated as a living work of art. The Bourbon Rojo, processed using an innovative Jamaica method, embodies this philosophy.
For days, the coffee undergoes a carefully controlled process: fermentation with red fruits, anaerobic conditions, and sun-drying that capture the essence of the region. The result is a unique sensory experience:
Sweet, juicy notes of hibiscus, with delicate hints of rooibos and blackberry that linger on the palate.
Process
- Brix: 22–26
- Floating in cold water
- Fermentation:
- 24 hours of aging in cherry wood
- 24 hours of pre-fermentation with non-acidic red berries and yeast
- 24 hours of anaerobic fermentation in sealed tanks after pulping
- Drying:
- Sun-drying
- 15 days of drying + 15 days of stabilization
A tradition that evolves
At 1,800 meters above sea level, in the shade of native trees, La Chapolera honors coffee-growing traditions while embracing innovation.
Every harvest serves as a bridge between generations: connecting inherited knowledge with constant experimentation. In this way, the Farm just produce coffee—it builds a legacy.
