Ilse Coffee

Primary Espresso | Colombia

This espresso comes from Yensi Sanchez's farm in El Paraíso, Honduras, near the Nicaraguan border, where Parainema varietal grows at 1,500 MASL. Cherries are harvested ripe, depulped, then undergo 38-hour dry fermentation before 20–25 days of covered sun-drying—a process that builds body and sweetness. The cup delivers comforting milk chocolate with subtle tropical fruit notes. Yensi is a third-generation producer who inherited and expanded the land from her father; this is Ilse's first year sourcing from her farm after a farm visit.