This coffee is a Kenya AA from the Gititu washing station in Kiambu, grown at an altitude of 1300-1700 meters. It is a blend of SL-28, SL-34, Ruiru 11, and Batian varieties, processed using a washed method that includes underwater fermentation and thorough rinsing. The cup profile is bright and sweet, featuring distinct tasting notes of hibiscus, lingonberry jam, orange, and amber honey.
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.
