Ilse Coffee

Colombia | Jaime Burbano

From Jaime Burbano's 2-hectare farm El Guayabo in San Agustin, Huila at 1750 MASL, this Caturra was harvested September 8–15, 2025. The washed process includes 13–15 hours of fermentation pre-depulp, 42 hours of dry fermentation in sealed bins, and 20–25 days of bed drying—a meticulous protocol that yields impressive sweetness and balance. You'll find ripe plum, brown sugar, and a clean, citric-tropical acidity throughout. Burbano, now 60 and a cornerstone of the Monkaaba group, prioritizes quality and lasting roaster partnerships after a lifetime perfecting his craft.