ilse coffee

A Pink Bourbon separation from Reinaldo Chilito's farm El Paraiso in San Agustín, harvested 5-6 January 2026. Reinaldo planted his first Pink Bourbon in 2016 and, through the Monkaaba project, now sells micro-lots under his own name. Ripe and jammy with rose florals and candy-like sweetness.

Nectarine, Hibiscus, Orange blossom, Rose

A Chiroso separation from Los Pinos, Sergio Caro's half-hectare plot at 2,378 m in Urrao (harvested March 2026). Floated, fermented three days in cherry, depulped and fermented three more days before washing and drying. Bright and floral.

Apricot, Cardamom, Maple syrup, Jasmine

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

Mejorado from Fincas del Putushio in southern Loja, farmed biodynamically and organically at 2,222 m by José Jijón, his father Pepe and Francisco Vintimilla (harvested June 2026). ilse's fourth year with the Jijón family: crisp and refined with high, integrated acidity and a long sweet finish.

White flower, Green apple, Nectarine, Peach

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

From the Keramo Adara washing station, up to 2,350 m in the Bombe mountains, where about 1,500 smallholders deliver cherry, mostly Heirloom 74112. Managed by Asefa Dukamo Korma of Daye Bensa, runners-up at the first Ethiopian Cup of Excellence. Bright and crisp with pointed acidity and structured florals.

Peach rings, Limeade, Pear, Elderflower

ilse's custom blend made exclusively for Faro.

A rare single-estate Kenyan: Morris Njagi's 7.5-hectare Kivanga Estate at 1,750 m in Embu, with its own wet mill, working alongside Kamavindi Coffee Lab. Only SL28 and SL34, harvested December 2025 to January 2026. Ripe and big with sticky sweetness and juicy acidity.

Blackberry, Cranberry, Amber honey, Lemonade

A community lot from Agua Mariposa ("butterfly water") in the Mazateca mountains, where farms are often under a hectare and single-producer separation isn't possible. Bourbon, Caturra and Oro Azteca at 1,600-1,800 m, harvested April 2026. Sweet, round and well structured.

Drinking chocolate, Orange, Cherry, Sweet almond

ilse's rotating espresso, now Fabio Caballero Jr.'s first harvest of Catuai from his farm La Flor in San Miguel (March 2026). ilse first bought from Fabio after his Cup of Excellence win with a washed Gesha and visited him this year; this is one of three lots they took. Approachable and comforting.

Plum, Apple butter, Hazelnut

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