Ilse Coffee

Ilse Coffee

Colombia | Reinaldo Chilito

From Reinaldo Chilito's El Paraiso farm in San Agustin, Colombia (1859–1920 MASL), this Pink Bourbon was harvested at peak ripeness over six days in late September 2025. The washed process includes a unique double fermentation—24 hours on whole cherry, then another 24 hours with depulped seeds and previous-day pulp—followed by 15–20 days of drying. The cup is intensely ripe and jammy, layering nectarine, mango, and orange blossom with rose florals and candy-like sweetness. Reinaldo's second microlot release, it was the roaster's highest-scoring Pink Bourbon of the season.

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Colombia | Sergio Caro

Sergio Caro's Los Pinos farm sits at an exceptional 2378 MASL in Urrao, Antioquia, where this young 29-year-old producer harvested his Chiroso varietal in March 2026. The washed process emphasizes clarity: cherries are picked ripe, floated, fermented in open tanks for three days, then depulped and fermented again for three days in plastic tanks before a 2–3 week dry. The cup is bright and floral, delivering apricot, cardamom, maple syrup, and jasmine notes. Caro's recent participation in an international auction has fueled his ambition, making this a coffee from a producer on an upward trajectory.

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Decaf Colombia | Monkaaba

From the Monkaaba producer network in San Agustín, Colombia, this decaf grows at 1,600–1,900 MASL and uses ethyl acetate decaffeination after a meticulous sugarcane-washed process involving cherry and seed fermentation. Expect a sweetness-forward cup with brown sugar, wafer cookie, and subtle citrus notes, wrapped in a soft, round body. It's a decaf that refuses compromise—proof Ilse's commitment to sourcing volume from trusted partners doesn't mean settling on quality.

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Ecuador | Jose & Pepe Jijon & Francisco Vintimilla

This washed Mejorado grows at 2,222 meters in Ecuador's southern Loja region on Fincas Del Putushio, a biodynamic farm operated by father-and-son team Jose and Pepe Jijon. Cherries are hand-picked at peak ripeness, depulped same-day, then washed thoroughly and dried 30 days on shaded raised beds—a meticulous process that delivers exceptional clarity. The cup is crisp and refined with pronounced white flower and green apple notes, white nectarine, and a lingering peach finish, anchored by high, well-balanced acidity and floral layers. A pristine expression of terroir and varietal character from a producer committed to biodynamic, organic farming.

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Ethiopia | Chelbesa One

From the renowned Chelbesa washing station in Gedeb, Yirgacheffe, this coffee is sourced from around 1,000 smallholder farmers at 1,950–2,200 MASL. The washed process—featuring 48–72 hours of dry fermentation followed by 7–10 days on raised beds—delivers a clean, fruit-forward cup. Expect ripe stone fruit (peach jam), floral brightness (jasmine), and zesty citrus (limeade, sweet orange). Chelbesa's reputation and SNAP's meticulous cherry selection make this a standout expression of Yirgacheffe's classic complexity.

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Ethiopia | Danche

From the Gedeb region of Ethiopia's Gedeo zone, this washed coffee grows at elevations up to 2,200 MASL on smallholder farms delivering to the Danche washing station. The washed process—featuring 96-hour dry fermentation after depulping, then 12–14 days of raised-bed drying—yields clean, refined fruit with pointed acidity and layered complexity. Tasting notes include watermelon, ripe peach, lemon-lime, and delicate florals. This is a standout lot that exemplifies what modern Ethiopian washed coffees can deliver: brightness, clarity, and fruit-forward character without sacrificing nuance.

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Ethiopia | Keramo Adara

From Keramo in Bensa, Sidama—grown at extreme elevations up to 2350 MASL in the Bombe mountains—this washed Ethiopian landrace combines the brightness of high altitude with carefully managed processing. Cherries are fermented for 36–72 hours before being dried on raised beds for 12–15 days, creating a crisp cup with pointed acidity and structured florality. Expect peach rings, ripe melon, elderflower, and mango with layered mouthfeel and lingering floral notes. Sourced from 1500 smallholder producers and managed by Asefa Dukamo Korma, whose exporting operation gained recognition with top finishes in the 2020 Ethiopian Cup of Excellence.

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Kenya | Kivanga AA

From Kivanga Estate in Embu County, Kenya, at 1,750 MASL, this washed lot showcases only SL-28 and SL-34 varieties—a deliberate single-varietal separation that sets it apart. Morris Njagi operates his own wet mill, controlling every step from cherry selection through fermentation and 14–21 day drying. The cup is ripe and expansive: blackberry and cranberry notes sit atop sticky sweetness with juicy acidity and hints of lemonade. This is a rare single-estate Kenyan from Ilse, and the careful fermentation protocol and varietal purity make it compelling.

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Mexico | Agua Mariposa

Agua Mariposa is a community lot from Eloxochitlán de Flores Magón in Sierra Mazateca, Oaxaca, sourced from multiple micro-farms at 1,600–1,800 MASL. The washed process involves fermentation in cherry, followed by 48–72 hours of wet fermentation and 14–17 days of drying on raised beds. The blend of Bourbon, Caturra, and Oro Azteca yields a sweet, round profile with good structure—notes of drinking chocolate, orange, cherry, and a lingering almond finish. Sourcing from Mazateca is challenging due to tiny farm sizes and language barriers, but this lot represents the region's distinctive character and quality potential.

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Primary Espresso | Honduras

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.