peach cobbler, baking spice, clover honey

Some coffees just exist. This one straight up testifies. Born in the thin air of Puno, Peru, where mountains fold time like an origami trick, Juan Quilla Laura has been coaxing Bourbon trees into song on his two-hectare farm, Finca Quillabamba. Every cherry gets the spa treatment: hand-picked, soaked for 18–20 hours, then slow-dried until the beans glow that mystical blue-green. The result? A microlot that’s equal parts Andean hymn and back-alley jazz riff: clean, resonant, and alive with the patience of a man who learned long ago that nothing worth drinking comes easy.