This coffee is produced by Juan Quilla Laura at Finca Quillabamba, located in the Sandia Province of the Puno region in Peru. Grown at an altitude of 1800 meters, this Bourbon variety coffee is processed using the washed method. The flavor profile features notes of apple butter, lemon meringue, and chrysanthemum tea. The farm benefits from the unique microclimates of the rugged Peruvian Andes, resulting in a highly sought-after specialty coffee.
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
