Wholesale Peru - Puño: Juliana Quilla

Producer: Juliana Quilla Origin: Alto Inambari, Puño, Peru We Taste: Sumo Citrus, Pear, Tart Cherry, Almond Varietals: Bourbon Altitude: 1800 masl Process: Washed Juliana Quilla began growing coffee from the seeds her father, Juan Quilla Laura, gave her. These seeds were acquired by donation from a United Nations project which helped the Quilla family build their coffee-growing foundations. Juliana's farm, named Quillabamba, is 1.5 hectares and located over 2 hours from the nearest road in Pacaysuizo. Coffee cherry must be carried by hand to be processed. Ripe cherry is fermented for 18-20 hours before being dried for 10-12 days under a parabolic dryer on raised beds. We're thankful for the opportunity to roast and share this coffee that travels from such a remote location. In the cup, we taste pear, sumo citrus and almond with a hint of florality.