Guatemala | Jhony Rodriguez
ilse coffeeAbout This Coffee
This coffee comes from Jhony Rodriguez's 1.75-hectare farm called La Cienega in the El Volcancito community of Guatemala at 1700 meters altitude. It is a blend of Pache San Ramon and Yellow Catuai varieties, harvested in April 2025. The cherries are picked at peak ripeness and fermented in sealed bags for 48 hours, then de-pulped using a Penagos eco-pulper. The seeds undergo dry fermentation in sealed bags for 46 hours before being washed with clean water. The parchment is dried on raised beds for 14 days. The coffee offers flavors of sweet plum, cranberry, drinking chocolate, hazelnut, nougat, and orange rind with a creamy mouthfeel.
Origin
El Volcancito (Guatemala)
Flavor Notes
Orange, Hazelnut, Chocolate, Plum, Cranberry, Nougat
Roast Level
—
Processing
Washed
Typology
ArabicaYellow Catuai, Pache San Ramón
IC
ilse coffee
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.
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