Limited release natural processed coffee from Diego Horta's farm in Acevedo, Colombia, situated between two mountains at 1,400-1,600 meters elevation. Cherries are float-sorted and hand-selected, then undergo 8 days of anaerobic fermentation. Dried mechanically in a silo followed by sun-drying on raised canopies for 8-10 days, then rested under tarps for 8 days. Tasting notes include chocolate, raisin, strawberry, and black cherry.
Brothers Nathan and Gabriel Quillo founded Quills Coffee in 2007 in Louisville, Kentucky, driven by a vision for specialty coffee rooted in craft and community. Every batch is hand roasted in small 45 pound lots, with the roasting team relying on temperature, airflow, and the sound of the crack to guide each roast to its peak. The sourcing process is equally deliberate: the team samples over a hundred exceptional coffees each year and selects roughly twenty for their lineup, all held to a specialty grade standard that fewer than fifteen percent of the world's coffees meet. Direct trade relationships with producers ensure fair compensation and traceability from farm to cup.
