This coffee is produced by Jose and Pepe Jijon and Fransisco Vintimilla at Fincas Del Putushio in the Loja region of Ecuador. Grown at an altitude of 2222 meters, this Mejorado variety is processed using a washed method. The cup is crisp and refined, featuring high, balanced acidity and floral layers. Tasting notes include white flower, green apple, white nectarine, and lingering peach.
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.
