Peru | Hermanos Quilla

This coffee comes from two brothers, Juan and Abdon Quilla, who each manage farms on opposite sides of a mountain, connected by a handmade bridge. At 1800-2000 MASL, they grow Bourbon in the remote Pacaysuizo region of Peru. This lot, harvested in September 2024, is full and sweet with notes of yellow fruits, like plum and mango, as well as red cherry and a creamy mouthfeel. We find great balance and complexity the more it cools.

This is our first season working with the Quilla brothers, and it's exciting to taste more coffee from Peru. While Juan and Abdon manage the farms, the backbone of both families is Juan’s wife, Bernardina. She handles the families' grocery shopping, accounting, and communications with the exporter to schedule coffee pick-ups. Without her, the brothers' coffee would not reach its current market.

Cherries are hand-picked at peak ripeness and floated to remove defects before being depulped. The seeds are then wet-fermented for 18-20 hours, washed to remove the mucilage, and dried on raised beds for 10-12 days.