This coffee is produced by Abel Salinas at Finca Arashi in Saraguro, Loja, Ecuador, at an altitude of 1,890 meters. The lot consists of the Mejorado variety, which is hand-picked and processed using a washed method, including 24 hours of dry fermentation and 15 days of drying on raised beds. The cup profile is characterized by remarkable clarity, featuring vibrant notes of nectarine, quince, lemon, and pear, complemented by delicate white flowers and a gummy candy sweetness.
Origin
Saraguro (Ecuador)
Flavor Notes
Lemon, Pear, Quince, Gummy Candy, Nectarine, White Flower
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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