This decaffeinated coffee is sourced from the Huila region of Colombia, grown at an altitude between 1,400 and 2,000 meters. It features a blend of Castillo, Caturra, and Colombia varieties. The coffee undergoes a sugarcane-based ethyl acetate decaffeination process, which gently removes caffeine while preserving the bean's integrity. The flavor profile is characterized by notes of milk chocolate, hazelnut, and red apple.
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.
