This coffee is sourced from the Bombe kebele in the Bensa woreda of the Sidamo region in Ethiopia. Grown by smallholder farmers at altitudes between 1,800 and 2,300 meters, this coffee consists of indigenous Ethiopian landrace varieties. It is processed using the natural method, where the coffee is dried in the cherry on raised beds for 15 to 21 days. The flavor profile features notes of jasmine tea, blueberry compote, and lemon scone.
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.
