This coffee is produced by Daniel Ortega in La Muralla, San Agustin, Huila, Colombia, at an altitude of 1850 meters. It is a blend of Pink Bourbon and Tabi varieties, processed using a washed method that includes a 24-hour cherry fermentation followed by a 22-hour dry fermentation after depulping. The coffee is then dried on raised solar beds. The flavor profile features notes of pomegranate, pink lemonade, and licorice, characterized by a jammy sweetness.
Rebecca Grossman and Lucas Smith founded Ilse in 2019, starting with a thousand dollars and a rented roaster in Stamford before building out their own facility in a converted mechanic's garage in North Canaan. The approach is quality-driven: light roasts, single-producer microlots, and a commitment to buying entire harvests from the same farms year after year, some relationships now stretch back to the beginning. Pricing is transparent; each bag lists what the producer was paid, the FOB price, and Ilse's cost. Sourcing focuses on Central and South America and East Africa, with Costa Rica, Honduras, Colombia, and Ethiopia appearing regularly.
