Ilse Coffee

Ilse Coffee

Colombia | Fernando & Natalia Osorio

From Fernando and Natalia Osorio's 1.5-hectare farm El Manzano in Ricabrisa, Tarqui at 1900 MASL, this Castillo varietal was harvested September 1–5, 2025. The washed process—36 hours of cherry fermentation followed by 48 hours of dry fermentation before washing and raised-bed drying—yields a rich, comforting cup with creamy nougat, soft plum and fig, raisin sweetness, and subtle mint. This lot comes from an exciting, rarely-sourced Colombian growing region expanded by the Monkaaba project, making it a rewarding opportunity to revisit these producers after several years.

Ilse Coffee

Colombia | Fredi & Jamie Ortega

Fredi & Jaime Ortega's El Bosquesito sits at 1850–1910 MASL in San Agustin, Huila, where a single harvest pass of Pink Bourbon was picked September 8–11, 2025. The washed process includes 32-hour dry fermentation in tiled tanks, contributing complexity and structure to the cup. This lot tastes vibrant and tropical—grape, cherry cordial, tropical citrus—with a silky body and lasting sweetness. The Ortega brothers' dedication to quality, refined over three years with Monkaaba's mentorship, shines in their microlots; this is Ilse's fourth season collaborating with them.

Ilse Coffee

Colombia | Hermanos Burbano

From the Burbano brothers' new farm El Quebradon at 1950 MASL in San Agustin, Colombia, this Geisha varietal showcases the family's commitment to exotic coffee cultivation. The washed process—featuring overnight fermentation in a wooden hopper, 72-hour wet fermentation, four rinses, and 21–29 days of raised-bed drying—yields a floral, elegant cup with a slightly heavier body than typical Colombian Geishas. Expect lemon chamomile tea, elderflower, peach, and honey. The Burbano brothers' collaborative expertise and focus on quality-driven farming make this a distinctive, layered coffee worth seeking out.

Ilse Coffee

Colombia | Huber Mendez

Villa Maritza sits at 1,920 MASL in El Triunfo, Ricabrisa, Tarqui, where Huber Mendez and his wife Maritza grow Pink Bourbon on inherited family land. The washed process involves selective picking at peak ripeness every 15 days, de-pulping same-day, then a three-day fermentation build followed by an additional 24-hour ferment before washing and 15–20 days of drying. Flavor-forward and bright—tasting notes of raspberry jam, rose hips, hibiscus, lime, and mango shine through with lush body and high sweetness. This is Huber's second year selling under his own name after years of specialty coffee attempts with no market access; now partnered with Monkaaba, his coffee deserves the attention.

Ilse Coffee

Colombia | Karol Ortega

Karol Ortega's Sidra comes from a tiny 0.5-hectare plot at 2,000 meters in San Agustin, Colombia, harvested October 6–11, 2025. The washed process—featuring 12-hour cherry fermentation, 36-hour seed fermentation, four water washes, and 18 days on raised beds—delivers a crisp, botanical cup. Expect zingy acidity with juniper, ginger tea, pineapple, and mango notes that reflect both the varietal's characteristic spice and the bright tropical fruit profile. This is a young farmer's breakthrough micro-lot from someone already shaping her community through coffee work.

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.

Ilse Coffee

Decaf Colombia | Monkaaba

A collaborative lot from 14 producers in Huila, Colombia, harvested at 1600–1900 MASL, this decaf uses sugarcane-washed processing with extended fermentation (cherry: 15–24 hours; seed: 24–48 hours) before ethyl acetate decaffeination. The cup delivers exceptional sweetness with brown sugar and wafer cookie character, rounded by subtle orange and stone fruit. It's proof that decaf can rival conventional coffee when grown and processed with intentionality.

Ilse Coffee

Ethiopia | Aricha Espresso

From Aricha in Ethiopia's Yirgacheffe region at 1,950–2,200 meters, this lot arrives at the Idido washing station where farmers practice intercropping with native trees and extended fermentation traditions rooted in Gedeo culture. Washed via 48–72 hour fermentation and 10–12 day raised-bed drying, it delivers bright tangerine and lemon candy with papaya undertones, a silky mouthfeel, and a finish of black tea and vanilla. This is balanced, sweet coffee from one of the world's oldest coffee-growing regions, made by producers deeply connected to land and tradition.

Ilse Coffee

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.

Ilse Coffee

Ethiopia | Duromina

From the Duromina washing station in Agaro, Jimma region at 1850–1950 MASL, this Ethiopian Landrace is washed with precision by the Kata Maduga Cooperative. Ripe cherries are floated, depulped mechanically, soaked overnight, and dried on raised beds for 8–10 days—a clean, deliberate process that yields clarity. The cup delivers candied citrus and sweet peach with floral honey and the dense sweetness characteristic of Western Ethiopian coffees. A standout lot from a region that's been central to Ilse's sourcing since the beginning.

Ilse Coffee

Ilse T-Shirt: Light Blue/Cream

Ilse Coffee

Ilse T-Shirt: White/Green

Ilse Coffee

Primary Espresso | Honduras

From Victoria Aguirre's Mi Bendición farm in Campanario, Intibucá at 1750–1800 MASL, this Bourbon was hand-picked and fermented in two stages: 30 hours in bags pre-depulping, then 35 hours post-depulping in tanks, before a 30–40 day covered solar dry. The result is rich and approachable—milk chocolate and nougat sweetness dominate, with deep purple fruits and subtle herbal-eucalyptus undertones. A second purchase from Victoria, a second-generation farmer reconnecting to her family's heritage after acquiring land in 2013.