Ilse Coffee

Luis and Robinson Cuellar grow Geisha at 2050 MASL on their 6-hectare Finca La Pradera in Santa Maria, Huila, Colombia. Cherries are hand-picked at peak ripeness, fermented for 24 hours, floated for defect removal, then depulped and fermented another 48–52 hours before washing and drying on raised beds for 18–25 days—a meticulous washed process that preserves clarity. Expect a lush, fruit-forward cup: peach and bergamot lead, with tropical fruit and lemon verbena notes adding complexity. This is their first Geisha offering from outside Urrao, marking a significant expansion of the variety's footprint in Colombia.

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.

Juan Peña's Hacienda La Papaya sits at 2,000 MASL in Saraguro, Loja, Ecuador, where a data-driven approach yields exceptional results. This is only his third year producing washed Geisha—a remarkable varietal that expresses distinctive floral character in the cup. The washed process (15-hour fermentation, 10-18 day bed drying) preserves clarity, revealing notes of peach, jasmine, honeycomb, citrus, tropical yellow fruits, and raspberry. A small-lot release from a farm known for both scientific precision and quality innovation.

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.

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.

Juan Rodriguez Cano grows this field blend at 1700 MASL in El Volcancito, Santa Rosa, where he manages El Colmenar—a 1.2-hectare farm inherited from his mother. The washed process begins with ripe cherry selection, sealed-bag fermentation for 24 hours, then depulping followed by a 36-hour dry ferment before 13 days on raised beds. The cup is flavorful and punchy with ripe stone fruit: peach, poached plum, and apple butter layered with nougaty sweetness. Juan is a land defender—president of "Guardians of Nature" and active in Café Colis Resistencia, protecting his community's forest from mining threats.

From Esteban Palero Quispe's farms in Alto Inambari, Puno, at 1,870 MASL, this washed Bourbon was harvested in October 2025. Cherries are hand-picked at peak ripeness, floated to remove defects, depulped, and fermented for 12–20 hours before washing and drying on raised beds for 10–20 days—a process that emphasizes clarity and brightness. The cup delivers tropical citrus, papaya, stone fruit, and distinctive floral notes of pine and eucalyptus. This is a direct-relationship lot from a farmer who has dedicated his life to coffee in the same community, now supported by his children.

Sixto Infante Gonzales grows bourbon and caturra on his 1.75-hectare farm, La Plata, in El Obraje at the extreme elevation of 2,208 meters in northern Peru. The washed process—featuring a two-day tank fermentation before depulping, followed by a 72-hour post-depulp ferment and 10–20 days of raised-bed drying—yields a clean, complex cup with bright acidity balanced by creamy mouthfeel. Tasting notes of orange cream, apricot, cardamom sugar, and bergamot reflect the terroir and careful processing. This small lot showcases Sixto's commitment to quality and innovation within the Rutas del Inca Agricultural Cooperative, making it a meaningful single-origin choice.

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.