THE CUP

Clean and elegant. Bergamot, orange sherbet, and mango lead the way, opening into a crisp, refreshing finish. From hot to cool, the cup develops beautifully, each sip revealing new layers of fruit and florals.

THE ORIGIN

• Farm: Buena Vista

• Producer: Diana Quinayas

• Region: Los Robles, San Agustín, Huila, Colombia

• Variety: Gesha

• Altitude: 1,950 masl

• Harvest: January 2025

• Process: Washed (40h dry fermentation, 15–20 days drying)

THE PRODUCER

Diana’s journey in coffee began when her father, Orlando, entrusted her and her brother Yivier with small plots as a lesson in responsibility. When she turned 18, she received her own hectare at Buena Vista, where she and her partner Jhonathan now farm together. This Gesha separation — the first from trees originally transplanted from her brother’s farm — may be the most impressive Gesha we’ve tasted from San Agustín.

THE PROCESS

Ripe cherries are hand-picked every three weeks, depulped, and left to ferment dry for 40 hours in majolica tanks. After fermentation, the seeds are washed and carefully dried in controlled rooms for 15–20 days, ensuring clarity and balance in the cup.

WHY ILSE LOVE IT

A remarkable debut Gesha from Diana Quinayas - vibrant, structured, and refined. It’s not just an exceptional lot; it’s a milestone for Diana and her growing legacy in San Agustín coffee.

What is the roast recency?

ILee doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.