PERU ABDON QUILLA OCHOCHOQUE
Abdon Quilla Ochochoque's 2-hectare farm sits in one of Latin America's most remote coffee-growing regions, where isolation and altitude have preserved heirloom varieties that disappeared elsewhere decades ago. This washed-process lot from Goshen Coffee brings together Bourbon, Gesha, and Typica in a field blend that captures Peru's distinctive high-elevation character—clean structure wrapped around vibrant, fruity sweetness.
The remoteness that protects these varieties also makes farming here extraordinarily difficult. Ochochoque tends his small plot at elevations where thin air and steep terrain demand careful handwork at every stage. That effort shows in the cup: brightness balanced by body, complexity that unfolds as the coffee cools, and a sweetness that lingers long after the last sip.
Tasting Notes
Expect bright stone fruit and citrus in the aroma, transitioning to flavors of apricot, orange zest, and brown sugar. The body is medium and silky, with a lively acidity that never overwhelms—think meyer lemon rather than grapefruit. The finish is clean and sweet, with hints of honey and floral notes that reveal the Gesha influence. As the cup cools, you'll find more complexity: subtle jasmine, a touch of bergamot, and that characteristic Peruvian caramel sweetness.
Brew Methods
This coffee shines brightest in methods that highlight its clarity and fruit-forward character. Pour over (V60 or Chemex) will showcase the delicate floral notes and stone fruit sweetness, while a clean extraction brings out the Gesha parentage. French press works beautifully if you want to emphasize body and sweetness over brightness. For espresso, this coffee pulls a balanced shot with plenty of fruit and a syrupy mouthfeel—dial it in slightly shorter than you might expect, as the natural sweetness can handle concentration. We'd recommend water just off boil (around 200°F) for filter methods to preserve the fruit notes.
About the Roaster
Goshen Coffee, based in Southern California, focuses on traceable microlots that tell stories of place and people. Their roasting style prioritizes origin expression, developing coffees just enough to build sweetness while preserving the delicate flavors that farmers like Ochochoque work so hard to achieve.
Not sure which grind size or brewing equipment will work best? Clive's coffee team can recommend grinder settings and help you dial in your setup to get the most from these rare Peruvian heirlooms.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Abdon Quilla Ochochoque's 2-hectare farm sits in one of Latin America's most remote coffee-growing regions, where isolation and altitude have preserved heirloom varieties that disappeared elsewhere decades ago. This washed-process lot from Goshen Coffee brings together Bourbon, Gesha, and Typica in a field blend that captures Peru's distinctive high-elevation character—clean structure wrapped around vibrant, fruity sweetness.
The remoteness that protects these varieties also makes farming here extraordinarily difficult. Ochochoque tends his small plot at elevations where thin air and steep terrain demand careful handwork at every stage. That effort shows in the cup: brightness balanced by body, complexity that unfolds as the coffee cools, and a sweetness that lingers long after the last sip.
Tasting Notes
Expect bright stone fruit and citrus in the aroma, transitioning to flavors of apricot, orange zest, and brown sugar. The body is medium and silky, with a lively acidity that never overwhelms—think meyer lemon rather than grapefruit. The finish is clean and sweet, with hints of honey and floral notes that reveal the Gesha influence. As the cup cools, you'll find more complexity: subtle jasmine, a touch of bergamot, and that characteristic Peruvian caramel sweetness.
Brew Methods
This coffee shines brightest in methods that highlight its clarity and fruit-forward character. Pour over (V60 or Chemex) will showcase the delicate floral notes and stone fruit sweetness, while a clean extraction brings out the Gesha parentage. French press works beautifully if you want to emphasize body and sweetness over brightness. For espresso, this coffee pulls a balanced shot with plenty of fruit and a syrupy mouthfeel—dial it in slightly shorter than you might expect, as the natural sweetness can handle concentration. We'd recommend water just off boil (around 200°F) for filter methods to preserve the fruit notes.
About the Roaster
Goshen Coffee, based in Southern California, focuses on traceable microlots that tell stories of place and people. Their roasting style prioritizes origin expression, developing coffees just enough to build sweetness while preserving the delicate flavors that farmers like Ochochoque work so hard to achieve.
Not sure which grind size or brewing equipment will work best? Clive's coffee team can recommend grinder settings and help you dial in your setup to get the most from these rare Peruvian heirlooms.
