Ilse Coffee

Ecuador | Juan Pena - Mejorado

From Hacienda La Papaya in Saraguro, Loja at 2,000 MASL, this washed Mejorado showcases Juan Peña's scientific approach to coffee cultivation. After careful harvest and float-sorting, cherries are depulped and fermented for 15 hours, then dried on raised beds for 10–18 days—a process that yields remarkable clarity. Expect stone fruit and bright green apple upfront, layered with orange blossom and rose, finishing with crisp limeade as it cools. A clean, elegant coffee that reflects both innovation and quality obsession on a farm that started as roses and has earned its reputation since 2014.