This coffee is produced by Jose Ignacio Gomez on his farm in the Nariño department of Colombia at an altitude of 1900 meters. The crop consists of Castillo, Caturra, and Colombia varieties, which are processed using the honey method. The coffee is dried on custom solar-powered raised beds to ensure precise temperature control. The resulting cup features a flavor profile characterized by notes of dark honey, nougat, and stone fruit.
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.
