This single-origin coffee is from Guayabales farm in Huehuetenango, Guatemala, located in the Hoja Blanca mountains at 1,400-1,600 meters altitude. Produced by Pedro using Bourbon and Caturra varieties with washed processing. The coffee features flavor notes of Brazil nut, malt chocolate, and green apple. Pedro's disciplined approach and aggressive pruning methods result in consistently excellent profiles year after year.
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.
