Honduras | Danilo Sanchez
ilse coffeeAbout This Coffee
A single‑origin coffee from Danilo Sanchez grown at 1,500 MASL in El Paraíso, Honduras on the Los Cedros farm. The lot is Parainema variety: cherries are depulped, undergo a 38‑hour dry fermentation, then are dried 20–25 days in sunlight under plastic cover. Tasting notes highlight bright raspberry up front, cooling to cranberry, lime and mango with a herbal finish.
Origin
El Paraiso (Honduras)
Flavor Notes
Raspberry, Lime, Cranberry, Herbal
Roast Level
—
Processing
Machine Depulped, Dry Fermentation, Sun-Dried
Typology
ArabicaParainema
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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