This coffee is produced by Esteban Palero Quispe in the municipality of Alto Inambari, Peru. Grown at an altitude of 1,870 meters, this lot consists of the Bourbon variety. The cherries are depulped, fermented for 12-20 hours, washed, and dried on raised beds for 10-20 days. The flavor profile features notes of tropical citrus, papaya, stone fruit, and florals of pine and eucalyptus.
Origin
Alto Inambari (Peru)
Flavor Notes
Pineapple, Papaya, Tropical Citrus, Stone Fruit, Eucalyptus
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.
