ilse coffee

From Fernando and Natalia's 1.5-hectare farm El Manzano, part of the expanding Monkaaba project — their first offering through ilse coffee in several years. Rich and comforting with syrupy sweetness, from 36-hour cherry fermentation, 48-hour dry fermentation post-depulping, and raised-bed drying.

Plum, fig & nougat

A single-harvest microlot from brothers Fredi and Jaime Ortega's one-hectare farm El Bosquesito, in its fourth season working with ilse. Vibrant and tropical with a silky body — cherries hand-collected every 15 days and transported by horseback to the beneficio for 24-hour floating, 32-hour dry fermentation, rinsing, 12-hour draining, and 18-20 days of sun drying.

Grape, cherry cordial & tropical citrus

From three brothers — Jose, Miguel Angel, and Jesus Burbano — on their farm El Quebradón. Floral and elegant with notable viscosity. Ripe cherries hand-selected every 20 days, overnight fermentation in wooden hoppers, 72-hour wet fermentation post-depulping, four rinses, and 21-29 days of raised-bed drying.

Lemon tea, elderflower & peach

From Karol Ortega's 0.5-hectare farm La Hormiga. Zingy acidity with tropical yellow fruits — cherries fermented in a wooden hopper for 12 hours before depulping, 36-hour dry fermentation, four washes, 6-hour drainage, and 18 days of raised-bed drying. Karol also leads sample management at Monkaaba Bodega.

Pineapple, ginger & juniper

A collaborative decaf from producers in the Monkaaba network. Soft, pillowy mouthfeel and sweetness — cherry fermentation, depulping, seed fermentation, rinsing, drying, then ethyl acetate decaffeination derived from sugarcane.

Brown sugar, wafer cookie & citrus

From the Chelbesa washing station in Yirgacheffe, sourced from roughly 1,000 smallholder farmers. Ripe and clean with prominent fruit and floral notes — depulped, 48-72 hour dry fermentation, thorough rinsing, and 7-10 days of raised-bed drying.

Peach jam, jasmine, limeade & sweet orange

From the Danche washing station, established in 2019 by Neguesse Debela, where around 800 smallholder farmers deliver peak-ripeness cherries. Clean, refined fruit with layered complexity and a pointed acidity — depulped, then 96-hour dry fermentation, rinsing, and 12-14 days of drying on raised beds. Sourced through SNAP, an exporting partner operating multiple Ethiopian washing stations.

Watermelon, peach, lemon-lime & delicate florals

ilse's custom blend made exclusively for Faro.

From the Kainamui washing station on the slopes of Mt. Kenya, processing cherries from 2,000 local farmers within the New Ngariama Farmers Cooperative — operating since 1963. Ripe fruits and a lively acidity, produced through flotation, depulping, density sorting, dual fermentation phases, multiple washing stages, soaking, and 10-15 days of staged drying.

Blackberry, orange & raspberry

Sourced from the Idido washing station in Yirgacheffe at 1,950m, where local farmers practice intercropping and extended fermentation rooted in Gedeo cultural traditions. Balanced and sweet with a silky body and vanilla finish — hand-sorted, depulped, fermented 48-72 hours, then dried on raised beds for 10-12 days.

Milk chocolate, citrus & black tea

A partnership with Village Coffee & Goods, sourcing from members of Café Colis Resistencia — farmers advocating against the Escobal silver mine on Indigenous Xinka lands. Balanced and broadly appealing, from 48-hour sealed-bag cherry fermentation, eco-pulper depulping, 46-hour dry fermentation, washing, and 14-day raised-bed drying.

Milk chocolate, nougat & sweet plum