Producer
Born in 1976, Abdon Quilla has spent his life in Peru’s Puno region, where coffee has long supported his family. After his father’s passing, he turned to specialty coffee to pursue higher premiums and greater stability. Farming a small inherited plot, Abdon has worked with local cooperatives to refine his techniques, improving both productivity and cup quality despite challenging terrain.

Varieties
This lot is a field blend — a mix of the varieties grown on Abdon’s farm, including sought-after heirlooms.
Typica - originated from Ethiopian forests and was first cultivated in Yemen in the 15th century before spreading globally. It’s known for clean sweetness and bright acidity.
Bourbon - a natural mutation of Typica, developed on Réunion Island in the 1700s and later arrived in Latin America via Brazil in 1860. It’s celebrated for balanced sweetness and strong genetic influence.
Gesha - also from Ethiopia, moved through research centers before reaching Latin America. The most prized selection today, often labeled T2722 or Panamanian Gesha, is known for intense florality with tea and stone fruit notes.

Process
With guidance from a local cooperative, Abdon has refined his washed process. After depulping, cherries undergo a 15–20 hour aerobic fermentation before washing to remove mucilage. The coffee is then dried on raised beds for 10–20 days, depending on climate conditions.

Region
Pacaysuizo is reached by flying into Juliaca in Puno, followed by an eight-hour drive through the high-altitude Andean dry puna (3,500–5,000 meters above sea level). Unlike most coffee regions, farms sit lower in protected valleys where growing conditions are suitable. Though remote and demanding to access, the region’s quality potential makes the journey worthwhile.