--- title: Colombia date: 2026-05-20T20:27:00+02:00 author: admin canonical_url: "https://ryeisland.com/en/products/colombia-henry-bonilla" section: Products --- - [Home](https://ryeisland.com/en/) - [Products](https://ryeisland.com/en/products) - [Coffee](https://ryeisland.com/en/products/coffees) - Colombia # Colombia Henry Bonilla ![taste](/assets/images/carbon_taste.png) Taste raspberries, blueberries, pomegranate, rosa ![flag](/assets/images/mynaui_flag.png) Country of origin Colombia ![pictogram](/assets/images/extract.png) Extraction method Suitable for all types of coffee preparation [BREW GUIDE ](#brewing-guide) ![Colombia Henry Bonilla 250g](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeHero/Colombia_Henry_Bonilla_250g.png) ![shadow](/assets/images/product-img-shadow.png) Henry Bonilla ![Henry Bonilla](https://ryeisland.com//assets/uploads/_transforms/other/_productHeroMark/Henry-Bonilla.png) Available packages 250g 1000g ![Henry Bonilla](https://ryeisland.com//assets/uploads/_transforms/other/_h90/Henry-Bonilla.png) Price for 250g 24.00 € Price for 500g 46.00 € Price for 1000g 90.00 € ![icon](/assets/images/coffee-bean.png) Coffee bean variety Pink Bourbon ![icon](/assets/images/coffee-method.png) Processing method Washed - Flor de Jamaica ![icon](/assets/images/drying.png) Drying method Solar Drying Beds ![flame](/assets/images/solar_fire-outline.png) Roast Level Light ![icon](/assets/images/coffee-style.png) Coffee style Experimental ## Origin, Farm & Roastery ![icon](/assets/images/region.png) Region El Pital, Vereda Las Mercedes - Huila ![icon](/assets/images/farm.png) Farm El Arrayan ![icon](/assets/images/product/farmer.svg) Farmer Henry Bonilla ![icon](/assets/images/date.png) Coffee harvest 2025/2026 ![icon](/assets/images/product/altitude-outline.svg) Altitude 1700 m n. m. Farm ### The place where the story begins The coffee comes from the El Arrayán farm in the El Pital area, Vereda Las Mercedes, in the Huila region, where it is grown by Henry Bonilla. Henry took over the farm after his father’s death, but his journey in the coffee industry began at a young age, when he was involved in every aspect of the farm’s operations. Today, he not only manages the farm but also shares his experience with other producers in the El Pital area. He helps them improve their financial and production systems, and together they work to raise the quality of the harvest. He also grows more demanding, high-end varieties such as Geisha and Pink Bourbon on the farm, which is a testament to his innovative approach to coffee cultivation. ![Hands that are picking coffee beans from coffee tree](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/hands-that-are-picking-coffee-beans-from-coffee-tree_2025-12-19-192701_friw.jpg) Processing ### How Cravings Are Born This coffee is processed using the Flor de Jamaica natural method. The cherries are hand-picked at optimal ripeness. After sorting and cleaning, they undergo a short pre-fermentation phase and are then slowly dried on marquesinas—covered, elevated drying beds—for approximately 15 days. This controlled drying process ensures an even progression and consistent results, giving the coffee a smooth and clean flavor profile. ![56849](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/56849.jpg) Transport ### Journey Across the Ocean On its journey from Colombia across the ocean, the logistics for this specialty coffee are handled by Cata Export—a partner that manages both exports and imports and ensures the traceability of each lot. The beans arrive in France at a warehouse in Montivilliers, where they are stored under temperature- and humidity-controlled conditions to preserve their freshness and character. From there, they are transported by truck directly to Žitný ostrov, in Dunajská Streda, where their final chapter—roasting—begins at Rye Island Roastery. ![Aerial view cargo ship cargo container harbor](https://ryeisland.com//assets/uploads/_transforms/farm/_crop800x400/aerial-view-cargo-ship-cargo-container-harbor.jpg) Rye Island Roastery ### where coffee comes to life In Dunajská Streda, this coffee enters its final—but crucial—stage: **roasting at Rye Island Roastery**. We roast each lot with dedication and respect for the farmer’s work: we test profiles, roast in smaller batches, and monitor every step to draw out **the maximum flavor, sweetness, and complexity** from the beans. We make sure that the coffee that reaches your cup is of the **highest possible quality**—a true reflection of the journey that began on a farm in Colombia and culminated in our roastery on Rye Island. ![Roastery 37](https://ryeisland.com//assets/uploads/_transforms/farm/_crop800x400/roastery-37.jpg) Design ### Which connects the farm and the roastery ![Porkolo aug27 30](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeOrigin/porkolo_aug27-30.jpg) In each of our designs, we seek to create a clear connection between the coffee’s origin and us, Rye Island Roastery—the place where carefully selected beans are transformed into the final product. For us, design is more than just packaging. It’s a visual language that tells the story of the coffee, from the farmer to your cup. The waves on the label evoke the Danube and its branches, which crisscross Rye Island a landscape of water, wind, and constant movement. That same rhythm can be felt during the brewing process, as the water flows smoothly through the coffee and releases its aroma. The icon on the packaging represents Brazil. It features a carnival mask, a reference to the energy and colors of Brazilian celebrations. In our design, the mask serves as a visual shorthand for the character of the cup: full-bodied, sweet, playful, yet still clean and balanced—one with rhythm and a lingering finish. Together, this creates a bridge between Brazil and Slovakia—between the place where coffee is born and the place where it becomes an experience. ## BREW GUIDE ### Choose the method: ### OVERVIEW **The Hario Switch is a harmonious blend of two worlds—immersion and drip brewing.** **One moment, it allows the coffee to steep freely; the next, it lets it pass through the filter, revealing both the purity and depth of its flavor. A simple principle, a precise result.** ### RECIPE - 13 g of coffee – medium to medium-coarse grind - 200 g of water – 92 °C - 0:00 – Pour in 100 g of water with the valve open - 1:00 – open the valve and pour 50 g in a circular pattern and 50 g into the center - Total extraction time: 2:00–2:45 ### OVERVIEW **Origami is filtered coffee as a small daily ritual.** **Thanks to the dripper’s shape and the distinctive “petals” of the grooves, you can control the flow rate, sweetness, and purity of the flavor.** **All you need is a paper filter and a few precise pours, and this simple recipe will yield coffee that tastes like a little “hand-brewed” experience from a coffee shop.** ### RECIPE - 15 g of coffee – medium to medium-coarse grind - 250 g of water – 92 °C - 0:00 – Pour in 50 g of water using a circular motion - 1:00–1:10 – Pour 100 g more slowly and 100 g more quickly into the center using a circular motion - Total extraction time: 1:50–2:30 ### OVERVIEW **A short ritual that rewards precision. Once you’ve mastered the dose, grind, and extraction, the sweetness, body, and clarity of the flavor profile will shine through in your cup. A simple principle, a precise result.** ### RECIPE - Preheat both the portafilter and the cup. - Weigh out 18.3 g and grind to 85 μm. - Make the bed. - Press it flat. Clean the edge of the basket. - Extract at 93.5 °C. Target time: 26 s. - Stop at 44 to 46 g. - Enjoy it after letting it cool for a short while. Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min ### READY TO BREW? 0:00 Pour 100 g of water with the valve open 1:00 Open the valve and pour 50 g in a circular pattern and 50 g into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min ### READY TO BREW? 0:00 Pour 50 g of water using a circular motion 1:00 Using a circular motion, pour 100 g more slowly and 100 g more quickly into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s ### READY TO BREW? 0:00 Start the extraction 0:26 Flag at 44g 1:00 Enjoy it after letting it cool for a short while 0:00 ## Stay in the loop New coffees, limited lots and early access. 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