This coffee is produced by Fernando and Natalia Osorio at their 1.5-hectare farm, El Manzano, located in Ricabrisa, Tarqui, Colombia, at an altitude of 1900 meters. This lot consists of the Castillo variety, which was picked in early September 2025. The coffee undergoes a process involving 36 hours of cherry fermentation, followed by depulping and a 48-hour dry fermentation, before being washed and dried on raised beds. The flavor profile is rich and comforting, featuring notes of creamy nougat, plum, raisin, fig, and a hint of mint, with a syrupy sweetness.
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.
