Ilse Coffee

Colombia | Diana Quinayas

Diana Quiñayas tends a one-hectare farm in Los Robles, San Agustín, Colombia at 1,950 MASL, where she grows Geisha varietals with meticulous care learned from her father's early lessons in responsibility. The washed process involves selective hand-picking at peak ripeness every three weeks, followed by 40 hours of dry fermentation in majolica tanks and 15–20 days of drying. The cup delivers big florals layered with tropical fruit—bergamot, orange sherbert, and mango—in a complex, expressive profile. Quiñayas has built this micro-lot from just 600 trees and recovering Geisha plants, consistently producing some of the roastery's most memorable coffees year after year.