Juan Quilla Laura Washed Bourbon

Description

Origin & Process 📍 Puno, Peru 🌱 Producer: Juan Quilla Laura 🌳 Farm: Finca Quillabamba 🌄 Altitude: 1800 MASL 🍒 Varietal: Bourbon ⚙️ Process: Washed In the Cup 🍯 Sweetness: Wildflower honey, soft and coating 🍎 Fruit: Baked apple warmth with gentle acidity 🍵 Structure: Black tea elegance, clean and refined ✨ Finish: Smooth, lingering, and quietly complex The Story Behind Quillabamba High in the mountains of Puno, Peru, Juan Quilla Laura’s journey into coffee began humbly—working as a day laborer in 1984, learning the craft from the ground up. Through years of dedication and hands-on experience, he developed a deep understanding of cultivation and processing. Eventually, Juan made the move to Pacayzuiso, where he built his home and began carving out his own future in coffee. The early years were marked by real hardship, but a pivotal moment came through a United Nations-supported initiative that provided disease-resistant, high-yielding seeds. That support allowed Juan to stabilize production and begin building something lasting. Today, his work stands as a testament to perseverance—transforming from laborer to landowner, producing coffees that reflect both place and purpose. The Process 🍒 Selective Harvest – Only perfectly ripe cherries are picked 💧 Wet Fermentation – Submerged fermentation for 18–20 hours to develop clarity and structure 🌱 Environmental Care – Wastewater is treated in sedimentation wells to protect the ecosystem ☀️ Parabolic Drying – Raised beds inside a covered dryer allow for slow, even drying over 10–12 days 🔍 Final Quality Check – Dryness is measured by color (blue-green hue) and traditional sensory methods like the “tooth test”