This coffee is sourced from the Danche washing station in the Gedeb region of Ethiopia, where approximately 800 smallholder farmers cultivate coffee at elevations up to 2,200 meters. The beans are processed using a washed method, which includes a 96-hour dry fermentation followed by 12-14 days of drying on raised beds. This lot offers a clean and refined profile with a pointed acidity, featuring distinct tasting notes of watermelon, ripe peach, lemon-lime, and delicate florals.
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.
