Ilse Coffee

Ilse Coffee

Colombia | Jose Del Mar Ordonez

Jose Del Mar Ordonez grows Bourbon Aji at 1,900 meters in La Esperanza, San Agustín, Huila—a variety new to this roastery's lineup. The honey process, uncommon in this region, involves 90-hour fermentation in tiled tanks followed by 22–25 days of drying with mucilage intact on raised beds, amplifying the coffee's natural sweetness and fruit complexity. Expect vibrant tropical notes of kiwi and dragon fruit balanced by subtle rooibos undertones. This is a limited, single-lot release from a producer who transitioned to quality-focused specialty processing after years as a coffee picker.

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Colombia | Pastor Ordonez

Pastor Ordonez farms El Placer at 1800 MASL in Huila's San Agustín region, where his family has grown coffee since the area's earliest days. Pink Bourbon cherries are picked ripe, fermented in sealed bags for 8 hours, then in hoppers for 12 hours before depulping and a 36-hour dry ferment—a deliberate process that builds complexity. The cup delivers the expected bright, fruit-forward character: hibiscus, lime, melon, and red tea notes that showcase the varietal's natural intensity. Pastor's coffee was Ilse's entry point to Monkaaba and remains a cornerstone of their sourcing; years of partnership have deepened trust and consistency.

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Colombia | Pastor Ordonez SL-28

Pastor Ordonez's El Placer farm sits at 1800 MASL in Colombia's San Agustín region, where SL-28 has proven exceptional. The washed process includes a meticulous fermentation sequence—8 hours sealed, 12 hours in the hopper, then 36 hours of dry fermentation—followed by multiple washes and 18–30 days of raised-bed drying. The result is big and jammy with high sweetness and flavor intensity: blackberry, tropical citrus, limeade, and plum. Pastor, a third-generation grower, has built a reputation as a cornerstone producer in San Agustín, and this lot represents the caliber that earned him years of direct partnership.

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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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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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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.