This Ethiopia Aricha Espresso is a washed lot from the Idido washing station near Yirgacheffe, harvested in December 2025. The coffee is processed by depulping and 48-72 hour fermentation, then dried on raised beds for 10-12 days at 1950 meters above sea level. Tasting notes include tangerine, lemon candy, and papaya with a silky body, finishing with black tea and vanilla.
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.
