This coffee comes from Abdon Quilla Ochochoque's 2-hectare farm in Pacaysuizo, Alto Inambari, Sandia, Puno, Peru, one of the most isolated growing regions in Latin America. Grown at 1800 meters altitude, this field blend includes heirloom varieties Bourbon, Gesha, Typica, and Catuaí. The coffee undergoes traditional washed processing with 15-20 hour aerobic fermentation, followed by drying on raised beds for 10-20 days. Flavor notes include orange marmalade, cherry juice, and golden raisin, offering clean yet highly fruity sweetness characteristic of this remote high-altitude region.
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
