This coffee is a field blend from Juan Rodriguez Cano's 1.2-hectare farm, El Colmenar, situated at 1700 meters altitude in El Volcancito, Guatemala. Harvested April-May 2025, the coffee features a flavorful and punchy profile with ripe fruit characteristics and nougaty sweetness. Tasting notes include peach, apple butter, poached plum, and nougat. Processing involves 24-hour fermentation in sealed bags, 36-hour dry fermentation post-depulping, and 13 days of drying on raised beds.
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.
