This single-farm lot is sourced from the Megadu woreda in Ethiopia’s Guji zone. Grown on a 220-hectare farm featuring semi-forest and wild forest plots, this coffee is produced by Bette Buna. It undergoes a natural anaerobic process where cherries are fermented in a sealed tank to create a controlled environment before being dried on ceramic patios and layered beds. The resulting cup offers a distinct flavor profile characterized by notes of cantaloupe, agave, and kiwi.
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.
