This espresso roast is produced by Yensi Sanchez in El Paraíso, Honduras, at an altitude of 1,500 meters. The coffee is the Parainema variety and is processed using a washed method, which includes a 38-hour dry fermentation followed by 20 to 25 days of sun drying. The flavor profile is characterized by comforting notes of milk chocolate, subtle tropical fruits, and nougat.
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.
