Ilse Coffee

Ilse Coffee

Colombia | Augusto Ortega

Augusto Ortega's SL-28 from Finca Asturias in San Agustín, Colombia (1640 MASL) represents the first standalone lot from trees planted in 2019. The washed process—featuring 36-hour dry fermentation in oak tanks and 20-day shade drying—builds complexity around bright citrus and tropical fruit notes. In the cup: limeade, tropical red fruits, and navel orange ride a lingering, mouthwatering acidity. Augusto transitioned from cherry sales to specialty production in 2000 and joined the Monkaaba cooperative in 2021, creating a benchmark expression of what San Agustín SL-28 can achieve.

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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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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.

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Ecuador | Abel Salinas

Abel Salinas grows Mejorado at 1,890 MASL in Saraguro, Loja, on his 7-hectare Finca Arashi. The washed process—hand-picked cherries floated for quality, depulped, dry-fermented 24 hours, then dried on raised beds for 15 days—produces remarkable clarity and a vibrant cup. Expect nectarine, quince, lemon, and pear with delicate white flowers and a gummy candy sweetness. This is Ilse's third year with Abel, a first-generation producer who won COE 1st place in 2021 and consistently delivers exceptional quality.

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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.

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Ecuador | Juan Pena - Sidra

From Juan Peña's Hacienda La Papaya in Saraguro, Loja at 2,000 MASL, this washed Sidra exemplifies Ecuador's high-altitude potential. Cherries are sorted by float, depulped, fermented 15 hours in water, then dried on raised beds for 10–18 days—a process that delivers clarity and complexity. Expect pear juice, apple, pineapple, stone fruit, ginger, and subtle botanicals with a crisp, clean backbone. This is a standout lot from a farm that blends data-driven cultivation with genuine innovation.

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Ethiopia | Banko Gotiti

From Banko Gotiti in Kochere, Gedeb, this Ethiopian Landrace grows at 2,000–2,100 MASL on small forested plots worked by 868 farmers delivering to the newly established Eva Washing Station. The washed process—cherry flotation, underwater fermentation for 24–48 hours, thorough rinsing, and 10–15 day bed drying—yields a clean, refreshing cup. Tropical citrus and lemongrass lead the profile, cooling into peach rings and honey for a balanced finish. This is Ilse's first Ethiopian release from the December 2025 harvest, sourced from a station built on traceability and direct farmer relationships.

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Kenya | Gititu AA

Gititu is a community washing station in Kiambu, Kenya, processing cherries from smallholder farmers at 1300–1700 MASL. The washed process includes 12–24 hours of underwater fermentation and thorough rinsing to remove all mucilage before a 13–15 day dry. A blend of SL-28, SL-34, Ruiru 11, and Batian varieties yields a bright, sweet cup with prominent hibiscus and orange notes, lingonberry jam, and amber honey. This coffee directly supports farmers growing tiny plots (1–2 hectares) in a region where coffee income funds education and community infrastructure.

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Primary Espresso | Colombia

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.