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La Chorrera

This is a research profile, not an independently conducted farm visit. Producer and coffee relationships are shown only when the records agree. Check the research sources below for supporting evidence.

TagsLa ChorreraVictor Alfonso BonillaColombiaAruziWashed

The story

SEY identifies Víctor Alfonso Bonilla as a young producer and certified Q Grader who became a quality analyst in 2013 before returning to production and establishing La Chorrera. The farm grows the locally named Aruzi variety; its precise genetic identity remains unresolved.

Challenges

The farm manages drying times for its coffee parchment in marquesinas, which can range from 15 to 18 days depending on local weather conditions. Producers must also navigate the complexities of cultivating the rare Bourbon Aruzi variety, which requires ongoing genetic study to fully understand its lineage and characteristics.

Innovations

The documented November 2024 lot used cherry floating, same-day depulping, a 36-hour dry fermentation, and 30 days of raised-bed drying.

Published coffees linked to this farm

For blends, a farm may be named for one documented component without growing the entire coffee. These catalog relationships do not independently verify every lot, harvest or producer. See individual coffee profiles for traceability evidence.

Research sources & verification

These source links were recorded for this farm profile. They document its research trail; a linked source is not, by itself, confirmation of every farm, producer, coffee lot or photo identity.

Research last reviewed: 2026-10-29

  1. Source 1: seycoffee.com
  2. Source 2: seycoffee.com
  3. Source 3: georgehowellcoffee.com
  4. Source 4: thecoffeequest.com
  5. Source 5: blackfoxcoffee.com
  6. Source 6: flowerchildcoffee.com

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