Rabbit Hole - Sonia Bolanos

Sonia, who began working in coffee at 14, now manages her family farm with her husband and has improved quality through guidance from Monkaaba. They grow coffee varieties that are carefully harvested every two weeks, with cherries undergoing a 12-hour bag fermentation, followed by 36 hours of dry fermentation after depulping. The result is a coffee with a clean, complex profile, highlighting bright acidity, a smooth mouthfeel, and layered fruit notes.