{"title":"ILSE Coffee","description":"\u003cp data-start=\"114\" data-end=\"366\"\u003eFounded in 2019, Ilse was built to showcase the world’s best coffees and expand the idea of what coffee can be. First drawn in by quality — high-scoring, exceptional coffees that changed the way we tasted and thought about the cup.\u003c\/p\u003e\n\u003cp data-start=\"368\" data-end=\"619\"\u003eBut what keeps Isle here isn’t just the coffee. It’s the people behind it. Producers, partners, and drinkers who inspire us, challenge us, and push us forward. They’re the reason we continue to grow, and the reason we’ll never stop chasing excellence.\u003c\/p\u003e","products":[{"product_id":"ilse-janson-lot-1023","title":"Ilse - Janson - Lot 1023 - Washed Green Tip Gesha | Panama","description":"\u003cp data-start=\"168\" data-end=\"414\"\u003e\u003cstrong data-start=\"168\" data-end=\"179\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"179\" data-end=\"182\"\u003eLush, complex, and floral. Layers of \u003cstrong data-start=\"219\" data-end=\"236\"\u003elemon custard\u003c\/strong\u003e, \u003cstrong data-start=\"238\" data-end=\"250\"\u003emandarin\u003c\/strong\u003e, \u003cstrong data-start=\"252\" data-end=\"265\"\u003ered grape\u003c\/strong\u003e, and \u003cstrong data-start=\"271\" data-end=\"280\"\u003epeach\u003c\/strong\u003e, lifted by heady florals of \u003cstrong data-start=\"309\" data-end=\"321\"\u003ebergamot\u003c\/strong\u003e, \u003cstrong data-start=\"323\" data-end=\"338\"\u003ehoneysuckle\u003c\/strong\u003e, and \u003cstrong data-start=\"344\" data-end=\"352\" data-is-only-node=\"\"\u003erose\u003c\/strong\u003e. A ripe, elegant Gesha that balances brightness with depth.\u003c\/p\u003e\n\u003cp data-start=\"416\" data-end=\"432\"\u003e\u003cstrong data-start=\"416\" data-end=\"430\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"433\" data-end=\"669\"\u003e\n\u003cli data-start=\"433\" data-end=\"472\"\u003e\n\u003cp data-start=\"435\" data-end=\"472\"\u003e\u003cstrong data-start=\"435\" data-end=\"444\"\u003eFarm:\u003c\/strong\u003e Los Alpes (Janson Family)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"473\" data-end=\"516\"\u003e\n\u003cp data-start=\"475\" data-end=\"516\"\u003e\u003cstrong data-start=\"475\" data-end=\"486\"\u003eRegion:\u003c\/strong\u003e Talamanca, Chiriquí, Panama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"517\" data-end=\"539\"\u003e\n\u003cp data-start=\"519\" data-end=\"539\"\u003e\u003cstrong data-start=\"519\" data-end=\"531\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"540\" data-end=\"568\"\u003e\n\u003cp data-start=\"542\" data-end=\"568\"\u003e\u003cstrong data-start=\"542\" data-end=\"555\"\u003eAltitude:\u003c\/strong\u003e 1,700 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"569\" data-end=\"599\"\u003e\n\u003cp data-start=\"571\" data-end=\"599\"\u003e\u003cstrong data-start=\"571\" data-end=\"583\"\u003eHarvest:\u003c\/strong\u003e March 3, 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"600\" data-end=\"669\"\u003e\n\u003cp data-start=\"602\" data-end=\"669\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eProcess:\u003c\/strong\u003e Washed (72h fermentation, 10 days raised-bed drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"671\" data-end=\"1022\"\u003e\u003cstrong data-start=\"671\" data-end=\"688\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"688\" data-end=\"691\"\u003eThe \u003cstrong data-start=\"695\" data-end=\"712\"\u003eJanson Family\u003c\/strong\u003e has been producing some of Panama’s most celebrated coffees since transitioning from cattle farming in 1989. Their lots are a fixture in international competitions and consistently place among the best in the \u003cstrong data-start=\"922\" data-end=\"940\"\u003eBest of Panama\u003c\/strong\u003e. This legacy is built on precision, care, and a deep respect for their terroir.\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1310\"\u003e\u003cstrong data-start=\"1024\" data-end=\"1042\"\u003eWHY Ilse LOVE IT\u003c\/strong\u003e\u003cbr data-start=\"1042\" data-end=\"1045\"\u003eThis is the first of four Janson releases Ilse will share this season, and it sets the tone beautifully. The balance of citrus, florals, and layered fruit complexity make it an archetypal Gesha — and a reminder why Janson remains at the pinnacle of Panamanian coffee.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Bergamot, Lemon Custard, Grape\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56363002265974,"sku":"ISLE-JANSON(LOT1023)-125","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/janson.webp?v=1759139237"},{"product_id":"ilse-diana-quinayas-washed-gesha-colombia","title":"Ilse - Diana Quinayas - Washed Gesha | Colombia","description":"\u003cp data-start=\"181\" data-end=\"418\"\u003e\u003cstrong data-start=\"181\" data-end=\"192\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"192\" data-end=\"195\"\u003eClean and elegant. \u003cstrong data-start=\"214\" data-end=\"226\"\u003eBergamot\u003c\/strong\u003e, \u003cstrong data-start=\"228\" data-end=\"246\"\u003eorange sherbet\u003c\/strong\u003e, and \u003cstrong data-start=\"252\" data-end=\"261\"\u003emango\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-start=\"420\" data-end=\"436\"\u003e\u003cstrong data-start=\"420\" data-end=\"434\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"437\" data-end=\"700\"\u003e\n\u003cli data-start=\"437\" data-end=\"462\"\u003e\n\u003cp data-start=\"439\" data-end=\"462\"\u003e\u003cstrong data-start=\"439\" data-end=\"448\"\u003eFarm:\u003c\/strong\u003e Buena Vista\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"463\" data-end=\"495\"\u003e\n\u003cp data-start=\"465\" data-end=\"495\"\u003e\u003cstrong data-start=\"465\" data-end=\"478\"\u003eProducer:\u003c\/strong\u003e Diana Quinayas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"496\" data-end=\"552\"\u003e\n\u003cp data-start=\"498\" data-end=\"552\"\u003e\u003cstrong data-start=\"498\" data-end=\"509\"\u003eRegion:\u003c\/strong\u003e Los Robles, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"553\" data-end=\"575\"\u003e\n\u003cp data-start=\"555\" data-end=\"575\"\u003e\u003cstrong data-start=\"555\" data-end=\"567\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"576\" data-end=\"604\"\u003e\n\u003cp data-start=\"578\" data-end=\"604\"\u003e\u003cstrong data-start=\"578\" data-end=\"591\"\u003eAltitude:\u003c\/strong\u003e 1,950 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"605\" data-end=\"634\"\u003e\n\u003cp data-start=\"607\" data-end=\"634\"\u003e\u003cstrong data-start=\"607\" data-end=\"619\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"635\" data-end=\"700\"\u003e\n\u003cp data-start=\"637\" data-end=\"700\"\u003e\u003cstrong data-start=\"637\" data-end=\"649\"\u003eProcess:\u003c\/strong\u003e Washed (40h dry fermentation, 15–20 days drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"702\" data-end=\"1144\"\u003e\u003cstrong data-start=\"702\" data-end=\"718\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"718\" data-end=\"721\"\u003eDiana’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.\u003c\/p\u003e\n\u003cp data-start=\"1146\" data-end=\"1426\"\u003e\u003cstrong data-start=\"1146\" data-end=\"1161\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1161\" data-end=\"1164\"\u003eRipe cherries are hand-picked every three weeks, depulped, and left to \u003cstrong data-start=\"1235\" data-end=\"1263\"\u003eferment dry for 40 hours\u003c\/strong\u003e in majolica tanks. After fermentation, the seeds are washed and carefully dried in controlled rooms for \u003cstrong data-start=\"1368\" data-end=\"1382\"\u003e15–20 days\u003c\/strong\u003e, ensuring clarity and balance in the cup.\u003c\/p\u003e\n\u003cp data-start=\"1428\" data-end=\"1638\"\u003e\u003cstrong data-start=\"1428\" data-end=\"1446\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1446\" data-end=\"1449\"\u003eA 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.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Bergamot, Orange Sherbert, Mango\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eILee 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"May 25th","offer_id":56363165221238,"sku":"ISLE-DIANA-GESHA-MAY25","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/diana_9d8a3d6b-92a5-4af3-997b-c7f653da2f4f.webp?v=1759143512"},{"product_id":"ilse-chepnorio-aa-kenya","title":"Ilse - Chepnorio AA | Kenya","description":"\u003cp data-start=\"181\" data-end=\"430\"\u003e\u003cstrong data-start=\"181\" data-end=\"192\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"192\" data-end=\"195\"\u003eBalanced and clean. \u003cstrong data-start=\"215\" data-end=\"223\"\u003ePlum\u003c\/strong\u003e, \u003cstrong data-start=\"225\" data-end=\"234\"\u003egrape\u003c\/strong\u003e, and \u003cstrong data-start=\"240\" data-end=\"257\"\u003eblack currant\u003c\/strong\u003e lead the way, supported by a rich, syrupy \u003cstrong data-start=\"300\" data-end=\"324\"\u003ehoney-like mouthfeel\u003c\/strong\u003e. Classic Kenyan acidity meets an approachable sweetness that makes this lot both vibrant and versatile.\u003c\/p\u003e\n\u003cp data-start=\"432\" data-end=\"448\"\u003e\u003cstrong data-start=\"432\" data-end=\"446\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"449\" data-end=\"740\"\u003e\n\u003cli data-start=\"449\" data-end=\"483\"\u003e\n\u003cp data-start=\"451\" data-end=\"483\"\u003e\u003cstrong data-start=\"451\" data-end=\"471\"\u003eWashing Station:\u003c\/strong\u003e Chepnorio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"484\" data-end=\"530\"\u003e\n\u003cp data-start=\"486\" data-end=\"530\"\u003e\u003cstrong data-start=\"486\" data-end=\"497\"\u003eRegion:\u003c\/strong\u003e Ma-gire, Kericho County, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"531\" data-end=\"559\"\u003e\n\u003cp data-start=\"533\" data-end=\"559\"\u003e\u003cstrong data-start=\"533\" data-end=\"546\"\u003eAltitude:\u003c\/strong\u003e 1,700 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"560\" data-end=\"602\"\u003e\n\u003cp data-start=\"562\" data-end=\"602\"\u003e\u003cstrong data-start=\"562\" data-end=\"576\"\u003eVarieties:\u003c\/strong\u003e SL-28, Batian, Ruiru 11\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"603\" data-end=\"633\"\u003e\n\u003cp data-start=\"605\" data-end=\"633\"\u003e\u003cstrong data-start=\"605\" data-end=\"617\"\u003eHarvest:\u003c\/strong\u003e December 2024\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"634\" data-end=\"656\"\u003e\n\u003cp data-start=\"636\" data-end=\"656\"\u003e\u003cstrong data-start=\"636\" data-end=\"651\"\u003eSeparation:\u003c\/strong\u003e AA\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"657\" data-end=\"740\"\u003e\n\u003cp data-start=\"659\" data-end=\"740\"\u003e\u003cstrong data-start=\"659\" data-end=\"671\"\u003eProcess:\u003c\/strong\u003e Washed (24h underwater fermentation, 13–15 days raised-bed drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"742\" data-end=\"1083\"\u003e\u003cstrong data-start=\"742\" data-end=\"759\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"759\" data-end=\"762\"\u003eThe \u003cstrong data-start=\"766\" data-end=\"793\"\u003eChepnorio Farmers Co-op\u003c\/strong\u003e was founded in 1985 with just 30 members. Today, it has grown to around 400 members who farm small garden plots, delivering cherry to the station. A new facility opened in 2017 has helped drive both quality and production, significantly improving outcomes for farmers and their families.\u003c\/p\u003e\n\u003cp data-start=\"1085\" data-end=\"1331\"\u003e\u003cstrong data-start=\"1085\" data-end=\"1100\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1100\" data-end=\"1103\"\u003eRipe cherries are floated to remove defects, depulped, and density-sorted. Seeds ferment \u003cstrong data-start=\"1192\" data-end=\"1219\"\u003eunderwater for 24 hours\u003c\/strong\u003e, are rinsed and soaked multiple times to fully remove mucilage, then dried on raised beds for \u003cstrong data-start=\"1314\" data-end=\"1328\"\u003e13–15 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1333\" data-end=\"1566\"\u003e\u003cstrong data-start=\"1333\" data-end=\"1351\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1351\" data-end=\"1354\"\u003eIlse's first time working with coffee from Western Kenya, and it’s a revelation: all the acidity and fruit character we love from Kenya, wrapped in balance and sweetness. A standout introduction to Kericho County.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Plum, Grape, Dark Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56363172364662,"sku":"ISLE-CHEPNORIO-AA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/chepnorio_775e1331-077d-437c-9849-25c28f3af3a8.webp?v=1759143656"},{"product_id":"ilse-shoondhisa-natural-landrace-ethiopia","title":"Ilse - Shoondhisa, Natural Landrace | Ethiopia","description":"\u003cp data-start=\"168\" data-end=\"386\"\u003e\u003cstrong data-start=\"168\" data-end=\"179\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"179\" data-end=\"182\"\u003eSweet, clean, and expressive. \u003cstrong data-start=\"212\" data-end=\"225\"\u003eBerry jam\u003c\/strong\u003e, \u003cstrong data-start=\"227\" data-end=\"250\"\u003ecandied stone fruit\u003c\/strong\u003e, and delicate \u003cstrong data-start=\"265\" data-end=\"276\"\u003eflorals\u003c\/strong\u003e layer into a cup that’s vibrant yet balanced, with the signature clarity that defines Ture Waji’s naturals.\u003c\/p\u003e\n\u003cp data-start=\"388\" data-end=\"404\"\u003e\u003cstrong data-start=\"388\" data-end=\"402\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"405\" data-end=\"715\"\u003e\n\u003cli data-start=\"405\" data-end=\"448\"\u003e\n\u003cp data-start=\"407\" data-end=\"448\"\u003e\u003cstrong data-start=\"407\" data-end=\"420\"\u003eProducer:\u003c\/strong\u003e Ture Waji (Sookoo Coffee)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"449\" data-end=\"470\"\u003e\n\u003cp data-start=\"451\" data-end=\"470\"\u003e\u003cstrong data-start=\"451\" data-end=\"463\"\u003eStation:\u003c\/strong\u003e Suke\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"471\" data-end=\"501\"\u003e\n\u003cp data-start=\"473\" data-end=\"501\"\u003e\u003cstrong data-start=\"473\" data-end=\"484\"\u003eRegion:\u003c\/strong\u003e Guji, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"502\" data-end=\"536\"\u003e\n\u003cp data-start=\"504\" data-end=\"536\"\u003e\u003cstrong data-start=\"504\" data-end=\"517\"\u003eAltitude:\u003c\/strong\u003e 2,000–2,150 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"537\" data-end=\"605\"\u003e\n\u003cp data-start=\"539\" data-end=\"605\"\u003e\u003cstrong data-start=\"539\" data-end=\"553\"\u003eVarieties:\u003c\/strong\u003e Gibirinna 74110, Serto 74112 (Ethiopian Landrace)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"606\" data-end=\"630\"\u003e\n\u003cp data-start=\"608\" data-end=\"630\"\u003e\u003cstrong data-start=\"608\" data-end=\"620\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"631\" data-end=\"715\"\u003e\n\u003cp data-start=\"633\" data-end=\"715\"\u003e\u003cstrong data-start=\"633\" data-end=\"650\"\u003eContributors:\u003c\/strong\u003e 35 smallholders (1–2 ha farms, organic, semi-forested systems)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"717\" data-end=\"1034\"\u003e\u003cstrong data-start=\"717\" data-end=\"733\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"733\" data-end=\"736\"\u003eKnown as \u003cstrong data-start=\"745\" data-end=\"768\"\u003e“The King of Guji,”\u003c\/strong\u003e Ture Waji has earned a global reputation for producing some of Ethiopia’s cleanest and most consistent naturals. Beyond his skill, he’s also a generous and passionate leader, building Sookoo Coffee into a hub for smallholder collaboration and quality improvement.\u003c\/p\u003e\n\u003cp data-start=\"1036\" data-end=\"1290\"\u003e\u003cstrong data-start=\"1036\" data-end=\"1051\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1051\" data-end=\"1054\"\u003eCherries are hand-picked at peak ripeness, carefully sorted, and dried in whole cherry on raised African beds. Farmers contributing to this lot cultivate their plots organically, with coffee grown under shade in forested environments.\u003c\/p\u003e\n\u003cp data-start=\"1292\" data-end=\"1513\"\u003e\u003cstrong data-start=\"1292\" data-end=\"1310\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1310\" data-end=\"1313\"\u003eThis lot is classic Sookoo: clean, sweet, and fruit-forward, showcasing the unmatched clarity of Guji naturals. Each year, Ture sets the bar for natural processing, and this release is no exception.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-start=\"125\" data-end=\"351\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Mixed Berries, Peach Candy, Florals\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56363175379318,"sku":"ISLE-SHOONDHISA-NATURAL","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/shoon.webp?v=1759143777"},{"product_id":"ilse-esnaider-augusto-ortega-washed-sl28-colombia","title":"Ilse - Esnaider \u0026 Augusto Ortega, Washed SL28 | Colombia","description":"\u003cp data-start=\"196\" data-end=\"398\"\u003e\u003cstrong data-start=\"196\" data-end=\"207\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"207\" data-end=\"210\"\u003eJuicy and refreshing. \u003cstrong data-start=\"232\" data-end=\"246\"\u003eBlackberry\u003c\/strong\u003e, \u003cstrong data-start=\"248\" data-end=\"263\"\u003egreen apple\u003c\/strong\u003e, and \u003cstrong data-start=\"269\" data-end=\"280\"\u003elimeade\u003c\/strong\u003e drive the profile, with mouthwatering acidity and ripe fruit sweetness that showcase the best of SL-28’s character.\u003c\/p\u003e\n\u003cp data-start=\"400\" data-end=\"416\"\u003e\u003cstrong data-start=\"400\" data-end=\"414\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"417\" data-end=\"704\"\u003e\n\u003cli data-start=\"417\" data-end=\"474\"\u003e\n\u003cp data-start=\"419\" data-end=\"474\"\u003e\u003cstrong data-start=\"419\" data-end=\"433\"\u003eProducers:\u003c\/strong\u003e Esnaider Ortega Gómez \u0026amp; Augusto Ortega\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"475\" data-end=\"546\"\u003e\n\u003cp data-start=\"477\" data-end=\"546\"\u003e\u003cstrong data-start=\"477\" data-end=\"487\"\u003eFarms:\u003c\/strong\u003e Villa María \u0026amp; family plots, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"547\" data-end=\"569\"\u003e\n\u003cp data-start=\"549\" data-end=\"569\"\u003e\u003cstrong data-start=\"549\" data-end=\"561\"\u003eVariety:\u003c\/strong\u003e SL-28\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"570\" data-end=\"605\"\u003e\n\u003cp data-start=\"572\" data-end=\"605\"\u003e\u003cstrong data-start=\"572\" data-end=\"585\"\u003eAltitude:\u003c\/strong\u003e ~1,800–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"606\" data-end=\"635\"\u003e\n\u003cp data-start=\"608\" data-end=\"635\"\u003e\u003cstrong data-start=\"608\" data-end=\"620\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"636\" data-end=\"704\"\u003e\n\u003cp data-start=\"638\" data-end=\"704\"\u003e\u003cstrong data-start=\"638\" data-end=\"650\"\u003eProcess:\u003c\/strong\u003e Washed (36h dry fermentation, 20 days shade drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"706\" data-end=\"1044\"\u003e\u003cstrong data-start=\"706\" data-end=\"723\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"723\" data-end=\"726\"\u003eA small group of San Agustín farmers planted \u003cstrong data-start=\"771\" data-end=\"780\"\u003eSL-28\u003c\/strong\u003e a few years ago, and this is the first year their harvests are large enough to stand alone as microlots rather than being blended into community lots. Esnaider, for example, is tending just \u003cstrong data-start=\"971\" data-end=\"984\"\u003e250 trees\u003c\/strong\u003e of this Kenyan variety on his family’s farm, Villa María.\u003c\/p\u003e\n\u003cp data-start=\"1046\" data-end=\"1323\"\u003e\u003cstrong data-start=\"1046\" data-end=\"1061\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1061\" data-end=\"1064\"\u003eCherries are hand-picked every 21 days at peak ripeness, floated to remove defects, and depulped. Seeds undergo \u003cstrong data-start=\"1176\" data-end=\"1221\"\u003e36 hours of dry fermentation in oak tanks\u003c\/strong\u003e, are rinsed four times, drained for 10 hours, and then dried on shaded raised beds for \u003cstrong data-start=\"1309\" data-end=\"1320\"\u003e20 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1325\" data-end=\"1538\"\u003e\u003cstrong data-start=\"1325\" data-end=\"1343\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1343\" data-end=\"1346\"\u003eA rare Colombian-grown SL-28 that delivers the acidity and fruit expression Isle loves from its Kenyan roots. Bright, layered, and the beginning of something exciting from the Monkaaba project.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Limade, Blackberry, Green Apple\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56363180622198,"sku":"ILSE-ESNAIDER-SL28","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/esnaider_augusto.webp?v=1759143890"},{"product_id":"ilse-janson-lot-912-washed-green-tip-gesha-panama","title":"Ilse - Janson - Lot 912 - Washed Green Tip Gesha | Panama","description":"\u003ch3 data-end=\"64\" data-start=\"0\"\u003e\u003cstrong data-end=\"62\" data-start=\"4\"\u003eJANSON FAMILY — LOS ALPES GESHA, TIERRAS ALTAS, PANAMA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"544\" data-start=\"66\"\u003e\u003cstrong data-end=\"77\" data-start=\"66\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"80\" data-start=\"77\"\u003eRefined, luminous, and deeply layered. This \u003cstrong data-end=\"150\" data-start=\"124\"\u003ewashed Green Tip Gesha\u003c\/strong\u003e from \u003cstrong data-end=\"169\" data-start=\"156\"\u003eLos Alpes\u003c\/strong\u003e opens with radiant florals of \u003cstrong data-end=\"227\" data-start=\"200\"\u003ejasmine and honeysuckle\u003c\/strong\u003e, followed by a bright, refreshing line of \u003cstrong data-end=\"299\" data-start=\"270\"\u003elimeade and candied lemon\u003c\/strong\u003e. As it cools, the cup softens into \u003cstrong data-end=\"363\" data-start=\"335\"\u003ejade tea and elderflower\u003c\/strong\u003e, revealing a delicate sweetness and an almost weightless clarity. A beautifully clean and elegant Gesha lot.\u003c\/p\u003e\n\u003cp data-end=\"772\" data-start=\"546\"\u003e\u003cstrong data-end=\"560\" data-start=\"546\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"563\" data-start=\"560\"\u003e\u003cstrong data-end=\"576\" data-start=\"563\"\u003eProducer:\u003c\/strong\u003e Janson Family\u003cbr data-end=\"593\" data-start=\"590\"\u003e\u003cstrong data-end=\"602\" data-start=\"593\"\u003eFarm:\u003c\/strong\u003e Los Alpes\u003cbr data-end=\"615\" data-start=\"612\"\u003e\u003cstrong data-end=\"626\" data-start=\"615\"\u003eRegion:\u003c\/strong\u003e Tierras Altas, Chiriquí, Panama\u003cbr data-end=\"661\" data-start=\"658\"\u003e\u003cstrong data-end=\"673\" data-start=\"661\"\u003eVariety:\u003c\/strong\u003e Green Tip Gesha\u003cbr data-end=\"692\" data-start=\"689\"\u003e\u003cstrong data-end=\"705\" data-start=\"692\"\u003eAltitude:\u003c\/strong\u003e 1,700 masl\u003cbr data-end=\"719\" data-start=\"716\"\u003e\u003cstrong data-end=\"731\" data-start=\"719\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"741\" data-start=\"738\"\u003e\u003cstrong data-end=\"753\" data-start=\"741\"\u003eHarvest:\u003c\/strong\u003e January 31, 2025\u003c\/p\u003e\n\u003cp data-end=\"1124\" data-start=\"774\"\u003e\u003cstrong data-end=\"791\" data-start=\"774\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"794\" data-start=\"791\"\u003eSince transitioning from cattle farming in \u003cstrong data-end=\"845\" data-start=\"837\"\u003e1989\u003c\/strong\u003e, the \u003cstrong data-end=\"868\" data-start=\"851\"\u003eJanson Family\u003c\/strong\u003e has built a legacy defined by excellence and innovation. Their farms — \u003cstrong data-end=\"953\" data-start=\"940\"\u003eLos Alpes\u003c\/strong\u003e and \u003cstrong data-end=\"983\" data-start=\"958\"\u003eHacienda Cañas Verdes\u003c\/strong\u003e — sit high in Panama’s Talamanca mountain range, where volcanic soils and cool mountain air create ideal conditions for cultivating Gesha.\u003c\/p\u003e\n\u003cp data-end=\"1543\" data-start=\"1126\"\u003eOver the decades, the Janson name has become synonymous with quality — their coffees are fixtures in \u003cstrong data-end=\"1252\" data-start=\"1227\"\u003eBarista Championships\u003c\/strong\u003e and \u003cstrong data-end=\"1288\" data-start=\"1257\"\u003eBest of Panama competitions\u003c\/strong\u003e, celebrated for their pristine clarity, complexity, and expressive florality. Beyond accolades, what sets Janson apart is their dedication to \u003cstrong data-end=\"1449\" data-start=\"1431\"\u003esustainability\u003c\/strong\u003e, \u003cstrong data-end=\"1478\" data-start=\"1451\"\u003eprecision in processing\u003c\/strong\u003e, and a relentless drive to push the boundaries of cup quality.\u003c\/p\u003e\n\u003cp data-end=\"1953\" data-start=\"1545\"\u003e\u003cstrong data-end=\"1560\" data-start=\"1545\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1563\" data-start=\"1560\"\u003eOnly perfectly ripe cherries are hand-selected, floated, and depulped. The seeds are then \u003cstrong data-end=\"1679\" data-start=\"1653\"\u003efermented for 72 hours\u003c\/strong\u003e under controlled conditions to develop depth and structure while preserving the Gesha’s innate clarity. After fermentation, the coffee is \u003cstrong data-end=\"1839\" data-start=\"1818\"\u003ethoroughly rinsed\u003c\/strong\u003e with clean mountain water and \u003cstrong data-end=\"1894\" data-start=\"1870\"\u003edried on raised beds\u003c\/strong\u003e for 10 days until optimal moisture stability is reached.\u003c\/p\u003e\n\u003cp data-end=\"2104\" data-start=\"1955\"\u003eThe result is a coffee that marries \u003cstrong data-end=\"2037\" data-start=\"1991\"\u003efloral brilliance with crystalline balance\u003c\/strong\u003e, highlighting both terroir and craftsmanship in perfect harmony.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2453\" data-start=\"2106\"\u003e\u003cstrong data-end=\"2124\" data-start=\"2106\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2127\" data-start=\"2124\"\u003eEvery year, the Jansons deliver some of the most articulate and expressive coffees in Panama — and this \u003cstrong data-end=\"2250\" data-start=\"2231\"\u003eLos Alpes Gesha\u003c\/strong\u003e is no exception. It’s a masterclass in restraint and precision: \u003cstrong data-end=\"2344\" data-start=\"2315\"\u003efloral, citrusy, tea-like\u003c\/strong\u003e, and endlessly elegant. A coffee that reminds us why Panama continues to set the global benchmark for Gesha.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-start=\"125\" data-end=\"351\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Jasmine, Honeysuckle, Lemon Tea\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56456843559286,"sku":"ISLE-JANSON(LOT912)-125","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/janson_f350af9a-ff75-4531-b02a-85d91eb5cfca.webp?v=1760519186"},{"product_id":"ilse-yivier-quinayas-washed-caturra-colombia","title":"Ilse - Yivier Quinayas, Washed Caturra | Colombia","description":"\u003ch3 data-end=\"74\" data-start=\"0\"\u003e\u003cstrong data-end=\"72\" data-start=\"4\"\u003eYIVIER QUINAYAS — LA FALDA CATURRA, SAN AGUSTÍN, HUILA, COLOMBIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"509\" data-start=\"76\"\u003e\u003cstrong data-end=\"87\" data-start=\"76\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"90\" data-start=\"87\"\u003eA vibrant and juicy expression of \u003cstrong data-end=\"135\" data-start=\"124\"\u003eCaturra\u003c\/strong\u003e at its finest. This lot from \u003cstrong data-end=\"177\" data-start=\"165\"\u003eLa Falda\u003c\/strong\u003e bursts with \u003cstrong data-end=\"237\" data-start=\"190\"\u003eraspberry lemonade, passionfruit, and mango\u003c\/strong\u003e, carried by a silky texture and bright tropical acidity. As it cools, the cup deepens into layers of \u003cstrong data-end=\"365\" data-start=\"339\"\u003ered berries and citrus\u003c\/strong\u003e, finishing sweet and refreshing — a beautiful balance of clarity and vibrancy that showcases why exceptional Caturra can be so unforgettable.\u003c\/p\u003e\n\u003cp data-end=\"741\" data-start=\"511\"\u003e\u003cstrong data-end=\"525\" data-start=\"511\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"528\" data-start=\"525\"\u003e\u003cstrong data-end=\"541\" data-start=\"528\"\u003eProducer:\u003c\/strong\u003e Yivier Quinayas\u003cbr data-end=\"560\" data-start=\"557\"\u003e\u003cstrong data-end=\"569\" data-start=\"560\"\u003eFarm:\u003c\/strong\u003e La Falda\u003cbr data-end=\"581\" data-start=\"578\"\u003e\u003cstrong data-end=\"592\" data-start=\"581\"\u003eRegion:\u003c\/strong\u003e Los Robles, San Agustín, Huila, Colombia\u003cbr data-end=\"636\" data-start=\"633\"\u003e\u003cstrong data-end=\"648\" data-start=\"636\"\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr data-end=\"659\" data-start=\"656\"\u003e\u003cstrong data-end=\"672\" data-start=\"659\"\u003eAltitude:\u003c\/strong\u003e 1,950–2,000 masl\u003cbr data-end=\"692\" data-start=\"689\"\u003e\u003cstrong data-end=\"704\" data-start=\"692\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"714\" data-start=\"711\"\u003e\u003cstrong data-end=\"726\" data-start=\"714\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003cp data-end=\"1073\" data-start=\"743\"\u003e\u003cstrong data-end=\"759\" data-start=\"743\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"762\" data-start=\"759\"\u003eAt just 20 years old, \u003cstrong data-end=\"803\" data-start=\"784\"\u003eYivier Quinayas\u003c\/strong\u003e represents the new generation of Colombian coffee producers carrying their family traditions forward with vision and precision. Raised on his father Orlando’s farm, Yivier learned the fundamentals of coffee production early — crop management, soil care, and patience.\u003c\/p\u003e\n\u003cp data-end=\"1470\" data-start=\"1075\"\u003eAs part of a family project, Orlando entrusted Yivier and his siblings with small plots to learn responsibility through cultivation. That early lesson has become the foundation of Yivier’s approach today: disciplined, experimental, and deeply rooted in respect for his family’s legacy. In 2021, he took over \u003cstrong data-end=\"1410\" data-start=\"1383\"\u003e1.5 hectares of his own\u003c\/strong\u003e, the land that now produces this stunning lot of Caturra.\u003c\/p\u003e\n\u003cp data-end=\"1803\" data-start=\"1472\"\u003e\u003cstrong data-end=\"1487\" data-start=\"1472\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1490\" data-start=\"1487\"\u003eCherries are \u003cstrong data-end=\"1553\" data-start=\"1503\"\u003ehand-picked every three weeks at peak ripeness\u003c\/strong\u003e and initially \u003cstrong data-end=\"1604\" data-start=\"1568\"\u003efermented in cherry for 24 hours\u003c\/strong\u003e to build depth and structure. They are then \u003cstrong data-end=\"1690\" data-start=\"1649\"\u003edepulped and reintroduced to mucilage\u003c\/strong\u003e from the previous day’s picking for a \u003cstrong data-end=\"1763\" data-start=\"1729\"\u003esecondary 24-hour fermentation\u003c\/strong\u003e, amplifying sweetness and complexity.\u003c\/p\u003e\n\u003cp data-end=\"2022\" data-start=\"1805\"\u003eAfter fermentation, the seeds are \u003cstrong data-end=\"1855\" data-start=\"1839\"\u003ewashed clean\u003c\/strong\u003e and transferred to controlled \u003cstrong data-end=\"1902\" data-start=\"1886\"\u003edrying rooms\u003c\/strong\u003e where they spend \u003cstrong data-end=\"1934\" data-start=\"1920\"\u003e15–20 days\u003c\/strong\u003e drying slowly and evenly, locking in the coffee’s clarity and fruit-forward vibrancy.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2372\" data-start=\"2024\"\u003e\u003cstrong data-end=\"2042\" data-start=\"2024\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2045\" data-start=\"2042\"\u003eYivier’s Caturra is a shining example of how dedication and generational knowledge can elevate a classic variety to new heights. It’s a cup full of \u003cstrong data-end=\"2226\" data-start=\"2193\"\u003eyouthful energy and precision\u003c\/strong\u003e, balancing \u003cstrong data-end=\"2291\" data-start=\"2238\"\u003ebrightness, tropical fruit, and refined sweetness\u003c\/strong\u003e. A beautiful reminder that the future of Colombian coffee is in very good hands.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-start=\"125\" data-end=\"351\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry Lemonade, Passionfruit, Red Berries\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56456877834614,"sku":"ILSE-YIVIER-CATURRA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/yivier.webp?v=1760519367"},{"product_id":"ilse-habtamu-fikadu-aga-danche-washed-ethiopia","title":"Ilse - Habtamu Fikadu Aga, Danche - Washed | Ethiopia","description":"\u003ch3 data-start=\"0\" data-end=\"70\"\u003e\u003cstrong data-start=\"4\" data-end=\"68\"\u003eHABTAMU FIKADU AGA — DANCHE WASHING STATION, GEDEB, ETHIOPIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"72\" data-end=\"553\"\u003e\u003cstrong data-start=\"72\" data-end=\"83\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"83\" data-end=\"86\"\u003eBright, juicy, and refreshingly elegant — this \u003cstrong data-start=\"133\" data-end=\"159\"\u003ewashed lot from Danche\u003c\/strong\u003e bursts with \u003cstrong data-start=\"172\" data-end=\"210\"\u003eripe peach, lychee, and lemon-lime\u003c\/strong\u003e. The cup opens with notes of \u003cstrong data-start=\"240\" data-end=\"266\"\u003estone fruit and citrus\u003c\/strong\u003e, carried by a delicate \u003cstrong data-start=\"290\" data-end=\"316\"\u003ewhite tea and bergamot\u003c\/strong\u003e florality that gives the profile lift and poise. As it cools, layers of \u003cstrong data-start=\"389\" data-end=\"424\"\u003emelon and peach candy sweetness\u003c\/strong\u003e emerge, leaving a long, silky finish. A stunningly clean and expressive coffee that captures the essence of Gedeb’s highlands.\u003c\/p\u003e\n\u003cp data-start=\"555\" data-end=\"778\"\u003e\u003cstrong data-start=\"555\" data-end=\"569\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003cbr data-start=\"569\" data-end=\"572\"\u003e\u003cstrong data-start=\"572\" data-end=\"585\"\u003eProducer:\u003c\/strong\u003e Habtamu Fikadu Aga\u003cbr data-start=\"604\" data-end=\"607\"\u003e\u003cstrong data-start=\"607\" data-end=\"618\"\u003eRegion:\u003c\/strong\u003e Danche Kebele, Gedeb, Yirgacheffe, Ethiopia\u003cbr data-start=\"662\" data-end=\"665\"\u003e\u003cstrong data-start=\"665\" data-end=\"679\"\u003eVarieties:\u003c\/strong\u003e Kurume, Dega\u003cbr data-start=\"692\" data-end=\"695\"\u003e\u003cstrong data-start=\"695\" data-end=\"708\"\u003eAltitude:\u003c\/strong\u003e 1,900–2,100 masl\u003cbr data-start=\"725\" data-end=\"728\"\u003e\u003cstrong data-start=\"728\" data-end=\"740\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"747\" data-end=\"750\"\u003e\u003cstrong data-start=\"750\" data-end=\"762\"\u003eHarvest:\u003c\/strong\u003e December 2024\u003c\/p\u003e\n\u003cp data-start=\"780\" data-end=\"1127\"\u003e\u003cstrong data-start=\"780\" data-end=\"796\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"796\" data-end=\"799\"\u003e\u003cstrong data-start=\"799\" data-end=\"821\"\u003eHabtamu Fikadu Aga\u003c\/strong\u003e is both a producer and exporter, managing several washing stations across southern Ethiopia. His approach focuses on \u003cstrong data-start=\"939\" data-end=\"972\"\u003etransparency and traceability\u003c\/strong\u003e, developing \u003cstrong data-start=\"985\" data-end=\"1017\"\u003evillage-specific separations\u003c\/strong\u003e that allow coffee lovers to taste distinct micro-terroirs within iconic regions like Gedeb and Yirgacheffe.\u003c\/p\u003e\n\u003cp data-start=\"1129\" data-end=\"1613\"\u003eThis lot comes from \u003cstrong data-start=\"1149\" data-end=\"1176\"\u003e160 smallholder farmers\u003c\/strong\u003e living around \u003cstrong data-start=\"1191\" data-end=\"1201\"\u003eDanche\u003c\/strong\u003e, one of the most celebrated kebeles in Gedeb. These smallholders farm between 1 and 2 hectares each, cultivating \u003cstrong data-start=\"1315\" data-end=\"1334\"\u003eKurume and Dega\u003c\/strong\u003e varieties in fertile red-brown soils under partial forest shade. Habtamu’s careful processing and farmer collaboration have made him a rising figure in Ethiopia’s new generation of coffee professionals — pushing quality forward through precision and community-driven sourcing.\u003c\/p\u003e\n\u003cp data-start=\"1615\" data-end=\"1938\"\u003e\u003cstrong data-start=\"1615\" data-end=\"1630\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1630\" data-end=\"1633\"\u003eRipe cherries are \u003cstrong data-start=\"1651\" data-end=\"1691\"\u003ehand-sorted for ripeness and density\u003c\/strong\u003e, then \u003cstrong data-start=\"1698\" data-end=\"1710\"\u003edepulped\u003c\/strong\u003e before undergoing a \u003cstrong data-start=\"1731\" data-end=\"1768\"\u003e48–72 hour submerged fermentation\u003c\/strong\u003e. After this initial stage, the coffee is \u003cstrong data-start=\"1810\" data-end=\"1826\"\u003ewashed clean\u003c\/strong\u003e and soaked again in fresh water for an additional \u003cstrong data-start=\"1877\" data-end=\"1889\"\u003e12 hours\u003c\/strong\u003e to refine the profile and enhance its clarity.\u003c\/p\u003e\n\u003cp data-start=\"1940\" data-end=\"2241\"\u003eFollowing washing, the seeds are \u003cstrong data-start=\"1973\" data-end=\"1997\"\u003edried on raised beds\u003c\/strong\u003e for \u003cstrong data-start=\"2002\" data-end=\"2016\"\u003e10–12 days\u003c\/strong\u003e, turned regularly to ensure uniform drying, and shaded during the hottest hours of the day. Once dried, the coffee is rested to stabilize its moisture before export — a final step that preserves its sweetness and vibrancy.\u003c\/p\u003e\n\u003cp data-start=\"2243\" data-end=\"2634\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2243\" data-end=\"2261\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2261\" data-end=\"2264\"\u003eThis coffee captures everything Ilse adores about \u003cstrong data-start=\"2311\" data-end=\"2320\"\u003eGedeb\u003c\/strong\u003e: clarity, florality, and that perfectly pitched \u003cstrong data-start=\"2369\" data-end=\"2395\"\u003estone fruit brightness\u003c\/strong\u003e. Habtamu’s focus on single-community separations like Danche brings even more definition to Ethiopia’s already stunning diversity. A cup that’s \u003cstrong data-start=\"2540\" data-end=\"2582\"\u003eradiant, refined, and deeply memorable\u003c\/strong\u003e — the kind of coffee you can’t stop thinking about.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-start=\"125\" data-end=\"351\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Peach Candy, Lychee, Lemon Lime\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56456893890934,"sku":"ISLE-HABTAMU-WASHED","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/habtamu_9939a942-b94e-4578-a87a-9969037403ba.webp?v=1760519546"},{"product_id":"ilse-danche-espresso-washed-landrace-ethiopia","title":"Ilse - Danche Espresso - Washed Landrace | Ethiopia","description":"\u003ch3 data-end=\"63\" data-start=\"0\"\u003e\u003cstrong data-end=\"61\" data-start=\"4\"\u003eDANCHE WASHING STATION — GEDEB, YIRGACHEFFE, ETHIOPIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"502\" data-start=\"65\"\u003e\u003cstrong data-end=\"76\" data-start=\"65\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"79\" data-start=\"76\"\u003eA classic \u003cstrong data-end=\"111\" data-start=\"89\"\u003ewashed Yirgacheffe\u003c\/strong\u003e with the refinement and vibrancy that make Danche one of Ethiopia’s most celebrated sites. The cup opens with \u003cstrong data-end=\"259\" data-start=\"222\"\u003eapricot marmalade and ripe citrus\u003c\/strong\u003e, followed by layers of \u003cstrong data-end=\"336\" data-start=\"283\"\u003epeach jam, lychee, and delicate black tea florals\u003c\/strong\u003e. A silky texture supports the sweetness, while a lively acidity adds lift and clarity. Clean, balanced, and effortlessly elegant.\u003c\/p\u003e\n\u003cp data-end=\"770\" data-start=\"504\"\u003e\u003cstrong data-end=\"518\" data-start=\"504\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003cbr data-end=\"521\" data-start=\"518\"\u003e\u003cstrong data-end=\"534\" data-start=\"521\"\u003eProducer:\u003c\/strong\u003e 800 smallholder farmers\u003cbr data-end=\"561\" data-start=\"558\"\u003e\u003cstrong data-end=\"581\" data-start=\"561\"\u003eWashing Station:\u003c\/strong\u003e Danche\u003cbr data-end=\"591\" data-start=\"588\"\u003e\u003cstrong data-end=\"602\" data-start=\"591\"\u003eRegion:\u003c\/strong\u003e Gedeb, Yirgacheffe, Ethiopia\u003cbr data-end=\"634\" data-start=\"631\"\u003e\u003cstrong data-end=\"648\" data-start=\"634\"\u003eVarieties:\u003c\/strong\u003e Landrace\u003cbr data-end=\"688\" data-start=\"685\"\u003e\u003cstrong data-end=\"701\" data-start=\"688\"\u003eAltitude:\u003c\/strong\u003e 1,950–2,200 masl\u003cbr data-end=\"721\" data-start=\"718\"\u003e\u003cstrong data-end=\"733\" data-start=\"721\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"743\" data-start=\"740\"\u003e\u003cstrong data-end=\"755\" data-start=\"743\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003cp data-end=\"1172\" data-start=\"772\"\u003e\u003cstrong data-end=\"788\" data-start=\"772\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"791\" data-start=\"788\"\u003eLocated in the heart of \u003cstrong data-end=\"824\" data-start=\"815\"\u003eGedeb\u003c\/strong\u003e, the \u003cstrong data-end=\"856\" data-start=\"830\"\u003eDanche washing station\u003c\/strong\u003e has earned a reputation as one of Ethiopia’s finest. Around \u003cstrong data-end=\"944\" data-start=\"917\"\u003e800 smallholder farmers\u003c\/strong\u003e, each cultivating 1–2 hectares at altitudes nearing 2,200 meters, contribute to this exceptional lot. The fertile red soils, dense shade cover, and cool mountain climate produce cherries rich in sugar and aromatic complexity.\u003c\/p\u003e\n\u003cp data-end=\"1502\" data-start=\"1174\"\u003eDanche is managed by \u003cstrong data-end=\"1220\" data-start=\"1195\"\u003eSNAP Coffee Exporters\u003c\/strong\u003e, a leading force in Ethiopian specialty coffee since \u003cstrong data-end=\"1282\" data-start=\"1274\"\u003e2008\u003c\/strong\u003e. Operating seven washing stations across key growing regions, SNAP has become synonymous with precision, transparency, and quality — their lots consistently stand among the cleanest and most expressive in the country.\u003c\/p\u003e\n\u003cp data-end=\"1788\" data-start=\"1504\"\u003e\u003cstrong data-end=\"1519\" data-start=\"1504\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1522\" data-start=\"1519\"\u003eRipe cherries are \u003cstrong data-end=\"1567\" data-start=\"1540\"\u003ehand-picked and floated\u003c\/strong\u003e to remove underripes and defects before being \u003cstrong data-end=\"1626\" data-start=\"1614\"\u003edepulped\u003c\/strong\u003e. The seeds then undergo an extended \u003cstrong data-end=\"1691\" data-start=\"1663\"\u003e96-hour dry fermentation\u003c\/strong\u003e, a method that enhances sweetness and structure while preserving the coffee’s natural clarity.\u003c\/p\u003e\n\u003cp data-end=\"2143\" data-start=\"1790\"\u003eAfter fermentation, the coffee is \u003cstrong data-end=\"1845\" data-start=\"1824\"\u003ethoroughly rinsed\u003c\/strong\u003e and moved to \u003cstrong data-end=\"1881\" data-start=\"1859\"\u003eraised drying beds\u003c\/strong\u003e, where it dries slowly over \u003cstrong data-end=\"1924\" data-start=\"1910\"\u003e12–14 days\u003c\/strong\u003e, turned frequently for even airflow and shaded during the hottest hours of the day. This meticulous drying ensures a clean, transparent cup and preserves the delicate florals and citrus notes characteristic of Gedeb.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2542\" data-start=\"2145\"\u003e\u003cstrong data-end=\"2163\" data-start=\"2145\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2166\" data-start=\"2163\"\u003eDanche represents everything Ilse looks for in a \u003cstrong data-end=\"2239\" data-start=\"2212\"\u003ewashed Ethiopian coffee\u003c\/strong\u003e — luminous acidity, ripe fruit, and a long, tea-like finish. The clarity here is stunning: a perfect balance of \u003cstrong data-end=\"2406\" data-start=\"2352\"\u003estone fruit sweetness and black tea sophistication\u003c\/strong\u003e. Year after year, this washing station delivers some of Ethiopia’s most \u003cstrong data-end=\"2511\" data-start=\"2479\"\u003evivid and articulate coffees\u003c\/strong\u003e, and this lot is no exception.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-start=\"125\" data-end=\"351\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Peach Jam, Citrus, Bergamot\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56456922857846,"sku":"ISLE-DANCHE-ESPRESSO","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/danche_espresso.webp?v=1760519818"},{"product_id":"ilse-danche-yellow-honey-landrace-ethiopia","title":"Ilse - Danche Yellow Honey - Landrace | Ethiopia","description":"\u003cp data-end=\"104\" data-start=\"0\"\u003e\u003cstrong data-end=\"34\" data-start=\"0\"\u003eEthiopia | Danche Yellow Honey\u003c\/strong\u003e\u003cbr data-end=\"37\" data-start=\"34\"\u003e\u003cstrong data-end=\"102\" data-start=\"37\"\u003eTastes Like: Concord Grape 🍇 · Nectarine 🍑 · Elderflower 🌸\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"291\" data-start=\"106\"\u003e\u003cstrong data-end=\"118\" data-start=\"106\"\u003eCountry:\u003c\/strong\u003e Ethiopia\u003cbr data-end=\"130\" data-start=\"127\"\u003e\u003cstrong data-end=\"141\" data-start=\"130\"\u003eRegion:\u003c\/strong\u003e Gedeb, Yirgacheffe\u003cbr data-end=\"163\" data-start=\"160\"\u003e\u003cstrong data-end=\"176\" data-start=\"163\"\u003eVarietal:\u003c\/strong\u003e Ethiopian Landrace (Kurume \u0026amp; Wolisho)\u003cbr data-end=\"217\" data-start=\"214\"\u003e\u003cstrong data-end=\"229\" data-start=\"217\"\u003eProcess:\u003c\/strong\u003e Honey\u003cbr data-end=\"238\" data-start=\"235\"\u003e\u003cstrong data-end=\"251\" data-start=\"238\"\u003eAltitude:\u003c\/strong\u003e 2200 MASL\u003cbr data-is-only-node=\"\" data-end=\"264\" data-start=\"261\"\u003e\u003cstrong data-end=\"276\" data-start=\"264\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003cp data-end=\"774\" data-start=\"298\"\u003e\u003cstrong data-end=\"319\" data-start=\"298\"\u003eABOUT THIS COFFEE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"322\" data-start=\"319\"\u003eDanche is a celebrated washing station in \u003cstrong data-end=\"386\" data-start=\"364\"\u003eGedeb, Yirgacheffe\u003c\/strong\u003e, where nearly \u003cstrong data-end=\"428\" data-start=\"401\"\u003e800 smallholder farmers\u003c\/strong\u003e—each tending 2–3 hectare plots at \u003cstrong data-end=\"479\" data-start=\"463\"\u003e2,200 meters\u003c\/strong\u003e—deliver coffee cherries grown in one of Ethiopia’s most expressive terroirs. This is Ilse's \u003cstrong data-end=\"615\" data-start=\"569\"\u003efirst-ever honey-processed lot from Danche\u003c\/strong\u003e, and it’s an absolute standout: lively, sweet, and aromatic, with amplified fruit character while retaining the clarity that defines great coffees from Gedeb.\u003c\/p\u003e\n\u003cp data-end=\"1125\" data-start=\"776\"\u003eManaged by \u003cstrong data-end=\"795\" data-start=\"787\"\u003eSNAP\u003c\/strong\u003e, one of Ethiopia’s most respected exporters, Danche is part of a network of seven washing stations known for producing some of the country’s most exceptional coffees. Last year, the washed Danche lot was our top Ethiopian coffee of the season, and this honey iteration carries that legacy forward in a new and exciting direction.\u003c\/p\u003e\n\u003cp data-end=\"1475\" data-start=\"1132\"\u003e\u003cstrong data-end=\"1146\" data-start=\"1132\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1149\" data-start=\"1146\"\u003eCherries are harvested at peak ripeness, floated to remove defects, and \u003cstrong data-end=\"1281\" data-start=\"1221\"\u003epulped before undergoing 48–72 hours of dry fermentation\u003c\/strong\u003e. With a thin layer of mucilage intentionally left on, the parchment is then \u003cstrong data-end=\"1397\" data-start=\"1358\"\u003edried on raised beds for 10–14 days\u003c\/strong\u003e, allowing the honey process to deepen sweetness and elevate fruit complexity.\u003c\/p\u003e\n\u003cp data-end=\"1662\" data-start=\"1477\"\u003eThe result is a beautifully expressive cup with \u003cstrong data-end=\"1552\" data-start=\"1525\"\u003eConcord grape juiciness\u003c\/strong\u003e, \u003cstrong data-end=\"1582\" data-start=\"1554\"\u003eripe nectarine sweetness\u003c\/strong\u003e, and a distinct \u003cstrong data-end=\"1624\" data-start=\"1599\"\u003eelderflower florality\u003c\/strong\u003e—bright, clean, and deeply satisfying.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56670225105270,"sku":"ISLE-DANCHE-YELLOWHONEY","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/danche_honey.webp?v=1763287463"},{"product_id":"ilse-rumudamo-washed-landrace-ethiopia","title":"Ilse - Rumudamo - Washed Landrace | Ethiopia","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" data-testid=\"conversation-turn-470\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"2c665981-5c11-4e8d-91b5-c97d73c7acf4\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"115\"\u003e\u003cstrong data-start=\"0\" data-end=\"23\"\u003eEthiopia | Rumudamo\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"23\" data-end=\"26\"\u003e\u003cstrong data-start=\"26\" data-end=\"113\"\u003eTastes Like: White Peach 🍑 · Lemon-Lime 🍋🍈 · Nectarine 🍑 · Yuzu 🍊 · Jasmine 🌸\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"117\" data-end=\"334\"\u003e\u003cstrong data-start=\"117\" data-end=\"129\"\u003eCountry:\u003c\/strong\u003e Ethiopia\u003cbr data-start=\"138\" data-end=\"141\"\u003e\u003cstrong data-start=\"141\" data-end=\"152\"\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama\u003cbr data-start=\"169\" data-end=\"172\"\u003e\u003cstrong data-start=\"172\" data-end=\"185\"\u003eVarietal:\u003c\/strong\u003e Ethiopian Landrace (Heirloom 74112)\u003cbr data-start=\"221\" data-end=\"224\"\u003e\u003cstrong data-start=\"224\" data-end=\"236\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"243\" data-end=\"246\"\u003e\u003cstrong data-start=\"246\" data-end=\"259\"\u003eAltitude:\u003c\/strong\u003e 2200 MASL\u003cbr data-start=\"269\" data-end=\"272\"\u003e\u003cstrong data-start=\"272\" data-end=\"284\" data-is-only-node=\"\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003cbr\u003e\u003c\/p\u003e\n\u003cstrong data-start=\"341\" data-end=\"362\"\u003eABOUT THIS COFFEE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"362\" data-end=\"365\"\u003eRumudamo is a high-elevation washing station located in \u003cstrong data-start=\"421\" data-end=\"433\"\u003eArbegona\u003c\/strong\u003e, one of the most prized coffee regions in Sidama. Sitting at \u003cstrong data-start=\"495\" data-end=\"527\"\u003e2,200 meters above sea level\u003c\/strong\u003e, it draws cherries from roughly \u003cstrong data-start=\"560\" data-end=\"587\"\u003e600 smallholder farmers\u003c\/strong\u003e, each cultivating heirloom varieties in cool, forest-influenced microclimates. This altitude—among the highest in Ethiopia—yields coffees with remarkable clarity, florality, and sparkling acidity.\n\u003cp data-start=\"786\" data-end=\"1155\"\u003eThe station is managed by \u003cstrong data-start=\"812\" data-end=\"848\"\u003eAsefa Dukamo Korma of Daye Bensa\u003c\/strong\u003e, a producer-exporter group responsible for some of Ethiopia’s most celebrated coffees, including numerous Cup of Excellence placements. Their approach combines traditional Ethiopian processing methods with a high level of precision, contributing to the station’s consistently clean and expressive profiles.\u003c\/p\u003e\n\u003cstrong data-start=\"1162\" data-end=\"1176\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1176\" data-end=\"1179\"\u003eCherries are harvested at peak ripeness and sorted meticulously before being \u003cstrong data-start=\"1256\" data-end=\"1318\"\u003edepulped and submerged for 48–72 hours of wet fermentation\u003c\/strong\u003e. After fermentation, the parchment is \u003cstrong data-start=\"1357\" data-end=\"1378\"\u003ethoroughly washed\u003c\/strong\u003e and moved to raised beds, where it dries under the sun for \u003cstrong data-start=\"1438\" data-end=\"1451\"\u003e8–12 days\u003c\/strong\u003e, depending on weather conditions.\n\u003cp data-start=\"1487\" data-end=\"1596\"\u003eThis careful, slow process produces a bright, layered cup that is both classic and deeply unique to Arbegona.\u003c\/p\u003e\n\u003cstrong data-start=\"1603\" data-end=\"1614\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1614\" data-end=\"1617\"\u003eExpect a \u003cstrong data-start=\"1626\" data-end=\"1645\"\u003eclean and juicy\u003c\/strong\u003e washed Ethiopian profile with:\u003cbr data-start=\"1676\" data-end=\"1679\"\u003e• \u003cstrong data-start=\"1681\" data-end=\"1696\"\u003eWhite peach\u003c\/strong\u003e and \u003cstrong data-start=\"1701\" data-end=\"1714\"\u003enectarine\u003c\/strong\u003e sweetness\u003cbr data-start=\"1724\" data-end=\"1727\"\u003e• \u003cstrong data-start=\"1729\" data-end=\"1743\"\u003eLemon-lime\u003c\/strong\u003e vibrancy and \u003cstrong data-start=\"1757\" data-end=\"1770\"\u003eyuzu-like\u003c\/strong\u003e sparkle\u003cbr data-start=\"1778\" data-end=\"1781\" data-is-only-node=\"\"\u003e• A lifted, perfumed \u003cstrong data-start=\"1802\" data-end=\"1823\"\u003ejasmine florality\u003c\/strong\u003e\n\u003cp data-start=\"1827\" data-end=\"1951\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA beautifully structured coffee with exceptional clarity and complexity—an outstanding representation of Arbegona’s terroir.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56670238409078,"sku":"ISLE-RUDUDAMO-LANDRACE","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/rumudamo_0f819f50-babe-4833-8565-53d885469f47.webp?v=1763287731"},{"product_id":"ilse-esnaider-ortega-gomez-washed-sidra-colombia","title":"Ilse - Esnaider Ortega Gomez, Washed Sidra | Colombia","description":"\u003cp data-end=\"55\" data-start=\"0\"\u003e\u003cstrong data-end=\"36\" data-start=\"0\"\u003eColombia | Esnaider Ortega Gómez\u003c\/strong\u003e\u003cbr data-end=\"39\" data-start=\"36\"\u003e\u003cstrong data-end=\"55\" data-start=\"39\"\u003eWashed Sidra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"156\" data-start=\"57\"\u003e\u003cstrong data-end=\"156\" data-start=\"57\"\u003eTastes Like: Ginger Tea 🍵 · Pineapple 🍍 · Apple Cider 🍎✨ \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"317\" data-start=\"158\"\u003e\u003cstrong data-end=\"170\" data-start=\"158\"\u003eCountry:\u003c\/strong\u003e Colombia\u003cbr data-end=\"182\" data-start=\"179\"\u003e\u003cstrong data-end=\"193\" data-start=\"182\"\u003eRegion:\u003c\/strong\u003e La Muralla, San Agustín\u003cbr data-end=\"220\" data-start=\"217\"\u003e\u003cstrong data-end=\"233\" data-start=\"220\"\u003eVarietal:\u003c\/strong\u003e Sidra\u003cbr data-end=\"242\" data-start=\"239\"\u003e\u003cstrong data-end=\"254\" data-start=\"242\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"264\" data-start=\"261\"\u003e\u003cstrong data-end=\"277\" data-start=\"264\"\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003cbr data-end=\"290\" data-start=\"287\"\u003e\u003cstrong data-end=\"302\" data-start=\"290\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003cp data-end=\"633\" data-start=\"324\"\u003e\u003cstrong data-end=\"345\" data-start=\"324\"\u003eABOUT THIS COFFEE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"348\" data-start=\"345\"\u003eThis micro-lot comes from \u003cstrong data-end=\"390\" data-start=\"374\"\u003eLa Esperanza\u003c\/strong\u003e, a small family-run farm managed by \u003cstrong data-end=\"452\" data-start=\"427\"\u003eEsnaider Ortega Gómez\u003c\/strong\u003e and his family. Nestled at 1750 MASL in San Agustín, the Sidra for this lot is grown in a tiny \u003cstrong data-end=\"571\" data-start=\"548\"\u003e0.25-hectare garden\u003c\/strong\u003e, making this one of the most limited offerings of the season.\u003c\/p\u003e\n\u003cp data-end=\"1043\" data-start=\"635\"\u003eEsnaider’s connection to quality runs deep. Before focusing fully on his farm, he worked as a \u003cstrong data-end=\"747\" data-start=\"729\"\u003esample roaster\u003c\/strong\u003e, gaining international recognition for his precise palate and technical skill. Today, he emphasizes that this coffee represents the work of the \u003cem data-end=\"900\" data-start=\"892\"\u003eentire\u003c\/em\u003e Ortega-Gómez family—his father Don Olgar, his mother Lucero, his siblings Duvan and Lina—and the long lineage of coffee producers behind them.\u003c\/p\u003e\n\u003cp data-end=\"1287\" data-start=\"1045\"\u003eMore than a skilled producer, Esnaider is a deeply community-minded person whose generosity and leadership have made a meaningful impact in his region. Sharing this coffee is not only an honor—it feels like sharing a piece of a family legacy.\u003c\/p\u003e\n\u003cp data-end=\"1576\" data-start=\"1294\"\u003e\u003cstrong data-end=\"1308\" data-start=\"1294\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1311\" data-start=\"1308\"\u003eCherries are harvested at peak ripeness, then \u003cstrong data-end=\"1384\" data-start=\"1357\"\u003efloated and hand-sorted\u003c\/strong\u003e to remove all defects. After draining on raised beds for ~14 hours, the coffee is \u003cstrong data-end=\"1524\" data-start=\"1467\"\u003ede-pulped and dry-fermented for 36 hours in oak tanks\u003c\/strong\u003e, a vessel that subtly enhances aromatic complexity.\u003c\/p\u003e\n\u003cp data-end=\"1777\" data-start=\"1578\"\u003eThe seeds are then \u003cstrong data-end=\"1618\" data-start=\"1597\"\u003erinsed four times\u003c\/strong\u003e and rested for 10 hours before a \u003cstrong data-end=\"1671\" data-start=\"1652\"\u003e20-day slow dry\u003c\/strong\u003e on shaded raised beds, preserving the delicate florals and crisp, zesty character that define this Sidra.\u003c\/p\u003e\n\u003cp data-end=\"2086\" data-start=\"1784\"\u003e\u003cstrong data-end=\"1795\" data-start=\"1784\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1798\" data-start=\"1795\"\u003eAn exceptional Sidra—\u003cstrong data-end=\"1861\" data-start=\"1819\"\u003efloral, zesty, and beautifully layered\u003c\/strong\u003e.\u003cbr data-end=\"1865\" data-start=\"1862\"\u003eExpect:\u003cbr data-end=\"1875\" data-start=\"1872\"\u003e• \u003cstrong data-end=\"1891\" data-start=\"1877\"\u003eGinger tea\u003c\/strong\u003e aromatics and warmth\u003cbr data-end=\"1915\" data-start=\"1912\"\u003e• \u003cstrong data-end=\"1938\" data-start=\"1917\"\u003ePineapple acidity\u003c\/strong\u003e—bright and energetic\u003cbr data-end=\"1962\" data-start=\"1959\"\u003e• \u003cstrong data-end=\"1979\" data-start=\"1964\"\u003eApple cider\u003c\/strong\u003e sweetness and spice\u003cbr data-is-only-node=\"\" data-end=\"2002\" data-start=\"1999\"\u003e• \u003cstrong data-end=\"2035\" data-start=\"2004\"\u003eJuniper and botanical tones\u003c\/strong\u003e lingering softly\u003cbr data-end=\"2055\" data-start=\"2052\"\u003e• A \u003cstrong data-end=\"2084\" data-start=\"2059\"\u003ehoneyed, silky finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2206\" data-start=\"2088\"\u003eA stunning, complex, expressive coffee—true to the Sidra variety and to Esnaider’s uncompromising commitment to craft.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":56670256038262,"sku":"ILSE-ESNAIDER-SIDRA","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/esnaider_9817c2fd-afe0-4d5a-b777-2df126a35b75.webp?v=1763288088"},{"product_id":"ilse-habtamu-fikadu-aga-chelbesa-washed-ethiopia","title":"Ilse - Habtamu Fikadu Aga, Chelbesa - Washed | Ethiopia","description":"\u003ch2 data-start=\"169\" data-end=\"184\"\u003e\u003cstrong data-start=\"172\" data-end=\"184\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"185\" data-end=\"534\"\u003e\n\u003cli data-start=\"185\" data-end=\"214\"\u003e\n\u003cp data-start=\"187\" data-end=\"214\"\u003e\u003cstrong data-start=\"187\" data-end=\"198\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"215\" data-end=\"249\"\u003e\n\u003cp data-start=\"217\" data-end=\"249\"\u003e\u003cstrong data-start=\"217\" data-end=\"228\"\u003eRegion:\u003c\/strong\u003e Gedeb, Yirgacheffe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"250\" data-end=\"286\"\u003e\n\u003cp data-start=\"252\" data-end=\"286\"\u003e\u003cstrong data-start=\"252\" data-end=\"265\"\u003eProducer:\u003c\/strong\u003e Habtamu Fikadu Aga\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"287\" data-end=\"323\"\u003e\n\u003cp data-start=\"289\" data-end=\"323\"\u003e\u003cstrong data-start=\"289\" data-end=\"304\"\u003eCollective:\u003c\/strong\u003e Chelbesa Growers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"324\" data-end=\"356\"\u003e\n\u003cp data-start=\"326\" data-end=\"356\"\u003e\u003cstrong data-start=\"326\" data-end=\"340\"\u003eVarietals:\u003c\/strong\u003e Kurume \u0026amp; Dega\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"357\" data-end=\"380\"\u003e\n\u003cp data-start=\"359\" data-end=\"380\"\u003e\u003cstrong data-start=\"359\" data-end=\"371\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"381\" data-end=\"402\"\u003e\n\u003cp data-start=\"383\" data-end=\"402\"\u003e\u003cstrong data-start=\"383\" data-end=\"393\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"403\" data-end=\"471\"\u003e\n\u003cp data-start=\"405\" data-end=\"471\"\u003e\u003cstrong data-start=\"405\" data-end=\"418\"\u003eBag Size:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"472\" data-end=\"534\"\u003e\n\u003cp data-start=\"474\" data-end=\"534\"\u003e\u003cstrong data-start=\"474\" data-end=\"492\"\u003eTasting Notes:\u003c\/strong\u003e Apricot 🍑 • Limeade 🍋 • Watermelon 🍉\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"536\" data-end=\"539\"\u003e\n\u003ch2 data-start=\"541\" data-end=\"554\"\u003e\u003cstrong data-start=\"544\" data-end=\"554\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"555\" data-end=\"1017\"\u003eIlse is proud to share this exceptional Ethiopian coffee from \u003cstrong data-start=\"617\" data-end=\"639\"\u003eHabtamu Fikadu Aga\u003c\/strong\u003e, produced in collaboration with the \u003cstrong data-start=\"676\" data-end=\"696\"\u003eChelbesa Growers\u003c\/strong\u003e in Gedeb, Yirgacheffe. This washed lot captures the best of the region’s high-elevation terroir and heirloom varieties — resulting in a cup that’s \u003cstrong data-start=\"844\" data-end=\"895\"\u003eclean, juicy, and full of citrus-laced vibrancy\u003c\/strong\u003e. It's a showcase of clarity, refreshment, and expressive fruit character — all hallmarks of the finest Ethiopian coffees.\u003c\/p\u003e\n\u003chr data-start=\"1019\" data-end=\"1022\"\u003e\n\u003ch2 data-start=\"1024\" data-end=\"1044\"\u003e\u003cstrong data-start=\"1027\" data-end=\"1044\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1045\" data-end=\"1644\"\u003e\u003cstrong data-start=\"1045\" data-end=\"1067\"\u003eHabtamu Fikadu Aga\u003c\/strong\u003e works with the \u003cstrong data-start=\"1083\" data-end=\"1103\"\u003eChelbesa Growers\u003c\/strong\u003e, a well-respected collective in the Gedeb district known for producing some of Yirgacheffe’s most aromatic and elegant coffees. The region’s elevation, cool climate, and mineral-rich soils provide ideal growing conditions for Ethiopia’s native varietals like \u003cstrong data-start=\"1363\" data-end=\"1382\"\u003eKurume and Dega\u003c\/strong\u003e, and this collaboration reflects a commitment to both quality and traceability. Smallholder farmers hand-pick and deliver their cherries to local washing stations, where careful fermentation and washing practices help preserve each lot’s brightness and clarity.\u003c\/p\u003e\n\u003chr data-start=\"1646\" data-end=\"1649\"\u003e\n\u003ch2 data-start=\"1651\" data-end=\"1670\"\u003e\u003cstrong data-start=\"1654\" data-end=\"1670\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1671\" data-end=\"2174\"\u003eThis lot is processed using the \u003cstrong data-start=\"1703\" data-end=\"1720\"\u003ewashed method\u003c\/strong\u003e, where freshly harvested cherries are depulped and fermented under water to break down mucilage. After washing, the beans are dried on raised beds, often under shade to slow the drying process and protect flavour complexity. The washed process in Gedeb tends to heighten \u003cstrong data-start=\"1992\" data-end=\"2024\"\u003ecitrus and stone fruit notes\u003c\/strong\u003e, and this coffee is no exception — delivering a \u003cstrong data-start=\"2073\" data-end=\"2100\"\u003ecrisp, clean expression\u003c\/strong\u003e that reflects its high-altitude origin and careful post-harvest handling.\u003c\/p\u003e\n\u003chr data-start=\"2176\" data-end=\"2179\"\u003e\n\u003ch2 data-start=\"2181\" data-end=\"2196\"\u003e\u003cstrong data-start=\"2184\" data-end=\"2196\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2197\" data-end=\"2648\"\u003eIn the cup, this coffee is \u003cstrong data-start=\"2224\" data-end=\"2266\"\u003evibrant, refreshing, and fruit-forward\u003c\/strong\u003e. Expect \u003cstrong data-start=\"2275\" data-end=\"2289\"\u003eapricot 🍑\u003c\/strong\u003e sweetness and texture leading the way, followed by a zesty \u003cstrong data-start=\"2349\" data-end=\"2363\"\u003elimeade 🍋\u003c\/strong\u003e acidity that lifts and brightens the profile. A clean, cooling \u003cstrong data-start=\"2427\" data-end=\"2444\"\u003ewatermelon 🍉\u003c\/strong\u003e note rounds things out, giving the cup a refreshing, summery quality. The structure is light and juicy, with sparkling clarity — perfect for those who love a lively filter brew that dances on the palate.\u003c\/p\u003e\n\u003chr data-start=\"2650\" data-end=\"2653\"\u003e\n\u003ch2 data-start=\"2655\" data-end=\"2670\"\u003e\u003cstrong data-start=\"2658\" data-end=\"2670\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2671\" data-end=\"3044\"\u003eIlse’s \u003cstrong data-start=\"2678\" data-end=\"2719\"\u003eHabtamu Fikadu Aga – Chelbesa Growers\u003c\/strong\u003e is a bright and expressive washed Ethiopian filter roast that captures the \u003cstrong data-start=\"2795\" data-end=\"2850\"\u003efloral elegance, citrus zing, and stone fruit charm\u003c\/strong\u003e that make Yirgacheffe world-renowned. This is a coffee that rewards slow sipping.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":57182427742582,"sku":"ISLE-HABTAMU-CHELBESA","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/habtamu_249fcf0e-7a10-4ea8-a1a1-70b72aaa5a9c.webp?v=1769877228"},{"product_id":"ilse-kayu-ab-washed-kenya","title":"Ilse - Kayu AB - Washed | Kenya","description":"\u003ch2 data-end=\"218\" data-start=\"203\"\u003e\u003cstrong data-end=\"218\" data-start=\"206\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"539\" data-start=\"219\"\u003e\n\u003cli data-end=\"245\" data-start=\"219\"\u003e\n\u003cp data-end=\"245\" data-start=\"221\"\u003e\u003cstrong data-end=\"232\" data-start=\"221\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"270\" data-start=\"246\"\u003e\n\u003cp data-end=\"270\" data-start=\"248\"\u003e\u003cstrong data-end=\"259\" data-start=\"248\"\u003eRegion:\u003c\/strong\u003e Murang’a\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"304\" data-start=\"271\"\u003e\n\u003cp data-end=\"304\" data-start=\"273\"\u003e\u003cstrong data-end=\"294\" data-start=\"273\"\u003eProducer\/Station:\u003c\/strong\u003e Kayu AB\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"354\" data-start=\"305\"\u003e\n\u003cp data-end=\"354\" data-start=\"307\"\u003e\u003cstrong data-end=\"321\" data-start=\"307\"\u003eVarietals:\u003c\/strong\u003e SL-28, SL-34, Batian, Ruiru 11\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"378\" data-start=\"355\"\u003e\n\u003cp data-end=\"378\" data-start=\"357\"\u003e\u003cstrong data-end=\"369\" data-start=\"357\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"400\" data-start=\"379\"\u003e\n\u003cp data-end=\"400\" data-start=\"381\"\u003e\u003cstrong data-end=\"391\" data-start=\"381\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"469\" data-start=\"401\"\u003e\n\u003cp data-end=\"469\" data-start=\"403\"\u003e\u003cstrong data-end=\"416\" data-start=\"403\"\u003eBag Size:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"539\" data-start=\"470\"\u003e\n\u003cp data-end=\"539\" data-start=\"472\"\u003e\u003cstrong data-end=\"490\" data-start=\"472\"\u003eTasting Notes:\u003c\/strong\u003e Grapefruit 🍊 • Red currant 🍒 • Cane sugar 🍬\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"544\" data-start=\"541\"\u003e\n\u003ch2 data-end=\"559\" data-start=\"546\"\u003e\u003cstrong data-end=\"559\" data-start=\"549\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"977\" data-start=\"560\"\u003eIlse introduces \u003cstrong data-end=\"587\" data-start=\"576\"\u003eKayu AB\u003c\/strong\u003e, a vibrant and structured washed Kenyan coffee from the highlands of \u003cstrong data-end=\"676\" data-start=\"657\"\u003eMurang’a County\u003c\/strong\u003e. Known for producing \u003cstrong data-end=\"750\" data-start=\"698\"\u003elayered, fruit-forward cups with dynamic acidity\u003c\/strong\u003e, this AB lot from the Kayu factory delivers everything you'd expect from a great Kenyan — bold citrus, complex red fruit, and a rounded sweetness that ties it all together. A must for lovers of sparkling, juicy filter coffees.\u003c\/p\u003e\n\u003chr data-end=\"982\" data-start=\"979\"\u003e\n\u003ch2 data-end=\"1004\" data-start=\"984\"\u003e\u003cstrong data-end=\"1004\" data-start=\"987\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1625\" data-start=\"1005\"\u003eThis lot comes from \u003cstrong data-end=\"1033\" data-start=\"1025\"\u003eKayu\u003c\/strong\u003e, a washing station (also known as a “factory”) situated in \u003cstrong data-end=\"1105\" data-start=\"1093\"\u003eMurang’a\u003c\/strong\u003e, part of Kenya’s renowned central highlands. The region’s \u003cstrong data-end=\"1227\" data-start=\"1164\"\u003erich red volcanic soil, high elevations, and ample rainfall\u003c\/strong\u003e provide perfect conditions for slow cherry development. The contributing producers typically grow traditional Kenyan varietals — like \u003cstrong data-end=\"1381\" data-start=\"1362\"\u003eSL-28 and SL-34\u003c\/strong\u003e, as well as \u003cstrong data-end=\"1417\" data-start=\"1394\"\u003eBatian and Ruiru 11\u003c\/strong\u003e, which bring a mix of complexity, disease resistance, and cup quality. Kayu is part of a well-organized cooperative structure that emphasizes quality at every stage — from hand-picking to precise processing.\u003c\/p\u003e\n\u003chr data-end=\"1630\" data-start=\"1627\"\u003e\n\u003ch2 data-end=\"1651\" data-start=\"1632\"\u003e\u003cstrong data-end=\"1651\" data-start=\"1635\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2042\" data-start=\"1652\"\u003eThis is a classic \u003cstrong data-end=\"1695\" data-start=\"1670\"\u003ewashed Kenyan process\u003c\/strong\u003e: ripe cherries are hand-sorted and depulped, then fermented to break down mucilage before undergoing multiple fresh water washes. After washing, the parchment coffee is dried slowly on raised beds under the sun. This meticulous process is what gives Kenyan coffees their signature \u003cstrong data-end=\"2041\" data-start=\"1977\"\u003evibrant acidity, clear structure, and articulate fruit notes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr data-end=\"2047\" data-start=\"2044\"\u003e\n\u003ch2 data-end=\"2064\" data-start=\"2049\"\u003e\u003cstrong data-end=\"2064\" data-start=\"2052\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2476\" data-start=\"2065\"\u003eIn the cup, \u003cstrong data-end=\"2088\" data-start=\"2077\"\u003eKayu AB\u003c\/strong\u003e is a \u003cstrong data-end=\"2126\" data-start=\"2094\"\u003elively and articulate Kenyan\u003c\/strong\u003e — bright and juicy, yet balanced. Expect a citrusy \u003cstrong data-end=\"2195\" data-start=\"2178\"\u003egrapefruit 🍊\u003c\/strong\u003e zing to lead the way, followed by sweet, tart \u003cstrong data-end=\"2260\" data-start=\"2242\"\u003ered currant 🍒\u003c\/strong\u003e acidity that pops through the mid-palate. Underneath, a smooth \u003cstrong data-end=\"2341\" data-start=\"2324\"\u003ecane sugar 🍬\u003c\/strong\u003e sweetness provides structure and a clean finish. It’s a filter brew that’s both refreshing and intense — complex without overwhelming.\u003c\/p\u003e\n\u003chr data-end=\"2481\" data-start=\"2478\"\u003e\n\u003ch2 data-end=\"2498\" data-start=\"2483\"\u003e\u003cstrong data-end=\"2498\" data-start=\"2486\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2866\" data-start=\"2499\"\u003eIlse’s \u003cstrong data-end=\"2517\" data-start=\"2506\"\u003eKayu AB\u003c\/strong\u003e offers a \u003cstrong data-end=\"2574\" data-start=\"2527\"\u003ecrisp, vibrant expression of Kenyan terroir\u003c\/strong\u003e, balancing zesty fruit with sweetness and structure. For those who seek the electric acidity and clarity that defines great washed Kenyan coffees, this lot delivers with style and precision. A perfect filter coffee for those who like their brews \u003cstrong data-end=\"2866\" data-start=\"2821\"\u003efruit-forward, clean, and full of acid energy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":57182436458870,"sku":"ISLE-KAYU-AB","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/kayu.webp?v=1769877563"},{"product_id":"ilse-jose-pepe-jijon-mejorado-ecuador","title":"Ilse - Jose \u0026 Pepe Jijon - Washed Mejorado | Ecuador","description":"\u003ch2 data-start=\"230\" data-end=\"245\"\u003e\u003cstrong data-start=\"233\" data-end=\"245\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"246\" data-end=\"590\"\u003e\n\u003cli data-start=\"246\" data-end=\"274\"\u003e\n\u003cp data-start=\"248\" data-end=\"274\"\u003e\u003cstrong data-start=\"248\" data-end=\"259\"\u003eOrigin:\u003c\/strong\u003e Ecuador\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"275\" data-end=\"305\"\u003e\n\u003cp data-start=\"277\" data-end=\"305\"\u003e\u003cstrong data-start=\"277\" data-end=\"288\"\u003eRegion:\u003c\/strong\u003e Putushio, Loja\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"306\" data-end=\"342\"\u003e\n\u003cp data-start=\"308\" data-end=\"342\"\u003e\u003cstrong data-start=\"308\" data-end=\"322\"\u003eProducers:\u003c\/strong\u003e Jose \u0026amp; Pepe Jijon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"343\" data-end=\"376\"\u003e\n\u003cp data-start=\"345\" data-end=\"376\"\u003e\u003cstrong data-start=\"345\" data-end=\"354\"\u003eFarm:\u003c\/strong\u003e Fincas Del Putushio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"377\" data-end=\"403\"\u003e\n\u003cp data-start=\"379\" data-end=\"403\"\u003e\u003cstrong data-start=\"379\" data-end=\"392\"\u003eVarietal:\u003c\/strong\u003e Typica Mejorado\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"404\" data-end=\"427\"\u003e\n\u003cp data-start=\"406\" data-end=\"427\"\u003e\u003cstrong data-start=\"406\" data-end=\"418\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"428\" data-end=\"449\"\u003e\n\u003cp data-start=\"430\" data-end=\"449\"\u003e\u003cstrong data-start=\"430\" data-end=\"440\"\u003eRoast:\u003c\/strong\u003e Omni (Light)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"450\" data-end=\"518\"\u003e\n\u003cp data-start=\"452\" data-end=\"518\"\u003e\u003cstrong data-start=\"452\" data-end=\"465\"\u003eBag Size: \u003c\/strong\u003e125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"519\" data-end=\"590\"\u003e\n\u003cp data-start=\"521\" data-end=\"590\"\u003e\u003cstrong data-start=\"521\" data-end=\"539\"\u003eTasting Notes:\u003c\/strong\u003e Green apple 🍏 • White grape 🍇 • Pomegranate 🍎\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"592\" data-end=\"595\"\u003e\n\u003ch2 data-start=\"597\" data-end=\"610\"\u003e\u003cstrong data-start=\"600\" data-end=\"610\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"611\" data-end=\"981\"\u003eIlse is proud to present \u003cstrong data-start=\"636\" data-end=\"679\"\u003eJose \u0026amp; Pepe Jijon – Fincas Del Putushio\u003c\/strong\u003e, a beautifully structured \u003cstrong data-start=\"706\" data-end=\"725\"\u003ewashed Mejorado\u003c\/strong\u003e from southern Ecuador’s Loja region. This lot is everything we love about the \u003cstrong data-start=\"804\" data-end=\"816\"\u003eMejorado\u003c\/strong\u003e varietal — lifted acidity, delicate fruit, and crystal-clear flavour. Expect a \u003cstrong data-start=\"896\" data-end=\"923\"\u003eclean, juicy filter cup\u003c\/strong\u003e that’s light on the palate but full of bright complexity.\u003c\/p\u003e\n\u003chr data-start=\"983\" data-end=\"986\"\u003e\n\u003ch2 data-start=\"988\" data-end=\"1009\"\u003e\u003cstrong data-start=\"991\" data-end=\"1009\"\u003eThe Producers:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1010\" data-end=\"1457\"\u003eThis coffee is grown by \u003cstrong data-start=\"1034\" data-end=\"1057\"\u003eJose and Pepe Jijon\u003c\/strong\u003e, a father-son duo farming in the highlands of \u003cstrong data-start=\"1104\" data-end=\"1116\"\u003ePutushio\u003c\/strong\u003e, Loja — a region fast gaining recognition for its high-elevation, smallholder-grown specialty lots. Fincas Del Putushio focuses on careful cultivation of improved varietals like \u003cstrong data-start=\"1295\" data-end=\"1307\"\u003eMejorado\u003c\/strong\u003e, alongside exacting washed processing methods. The result is coffees that are \u003cstrong data-start=\"1386\" data-end=\"1429\"\u003eprecise, vibrant, and deeply expressive\u003c\/strong\u003e of both varietal and place.\u003c\/p\u003e\n\u003chr data-start=\"1459\" data-end=\"1462\"\u003e\n\u003ch2 data-start=\"1464\" data-end=\"1483\"\u003e\u003cstrong data-start=\"1467\" data-end=\"1483\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1484\" data-end=\"1873\"\u003eA \u003cstrong data-start=\"1486\" data-end=\"1504\"\u003ewashed process\u003c\/strong\u003e enhances clarity and highlights the inherent brightness of the Mejorado variety. After handpicking, the cherries are depulped, fermented to remove mucilage, then washed clean and dried carefully. The result is a cup with \u003cstrong data-start=\"1726\" data-end=\"1790\"\u003eelevated acidity, refined sweetness, and minimal distraction\u003c\/strong\u003e — everything dialled in to express terroir and cultivar at their most transparent.\u003c\/p\u003e\n\u003chr data-start=\"1875\" data-end=\"1878\"\u003e\n\u003ch2 data-start=\"1880\" data-end=\"1895\"\u003e\u003cstrong data-start=\"1883\" data-end=\"1895\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1896\" data-end=\"2288\"\u003eExpect a \u003cstrong data-start=\"1905\" data-end=\"1926\"\u003ebright, zippy cup\u003c\/strong\u003e with high clarity and gentle sweetness. \u003cstrong data-start=\"1967\" data-end=\"1985\"\u003eGreen apple 🍏\u003c\/strong\u003e acidity gives the coffee a snappy entrance, followed by \u003cstrong data-start=\"2042\" data-end=\"2060\"\u003ewhite grape 🍇\u003c\/strong\u003e florality and a light body. A subtle \u003cstrong data-start=\"2098\" data-end=\"2116\"\u003epomegranate 🍎\u003c\/strong\u003e note adds complexity and a slightly tannic, wine-like finish. This is a filter coffee made for slow sipping and high clarity — a perfect expression of Mejorado done right.\u003c\/p\u003e\n\u003chr data-start=\"2290\" data-end=\"2293\"\u003e\n\u003ch2 data-start=\"2295\" data-end=\"2310\"\u003e\u003cstrong data-start=\"2298\" data-end=\"2310\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2311\" data-end=\"2691\"\u003eIlse’s \u003cstrong data-start=\"2318\" data-end=\"2361\"\u003eJose \u0026amp; Pepe Jijon – Fincas Del Putushio\u003c\/strong\u003e is a showcase of what Ecuador’s highlands and the Mejorado varietal can deliver: \u003cstrong data-start=\"2443\" data-end=\"2497\"\u003ebright, clean, and beautifully articulated coffees\u003c\/strong\u003e with fruit complexity and elegance. Ideal for filter brewing, this is one for those who appreciate \u003cstrong data-start=\"2597\" data-end=\"2634\"\u003evibrancy and nuance over boldness\u003c\/strong\u003e — a thoughtful, refined cup that rewards your attention.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":57182440685942,"sku":"ISLE-JOSEPEPE-MEJORADO","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/b517b666aee08d840ab3f1adca488f5a.webp?v=1769877840"},{"product_id":"ilse-sebastian-german-hoyos-washed-pink-bourbon-colombia","title":"Ilse - Sebastian \u0026 German Hoyos - Washed Pink Bourbon | Colombia","description":"\u003ch2 data-start=\"210\" data-end=\"225\"\u003e\u003cstrong data-start=\"213\" data-end=\"225\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"226\" data-end=\"551\"\u003e\n\u003cli data-start=\"226\" data-end=\"255\"\u003e\n\u003cp data-start=\"228\" data-end=\"255\"\u003e\u003cstrong data-start=\"228\" data-end=\"239\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"256\" data-end=\"290\"\u003e\n\u003cp data-start=\"258\" data-end=\"290\"\u003e\u003cstrong data-start=\"258\" data-end=\"269\"\u003eRegion:\u003c\/strong\u003e San Agustín, Huila\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"291\" data-end=\"334\"\u003e\n\u003cp data-start=\"293\" data-end=\"334\"\u003e\u003cstrong data-start=\"293\" data-end=\"307\"\u003eProducers:\u003c\/strong\u003e Sebastian \u0026amp; German Hoyos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"335\" data-end=\"365\"\u003e\n\u003cp data-start=\"337\" data-end=\"365\"\u003e\u003cstrong data-start=\"337\" data-end=\"350\"\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"366\" data-end=\"389\"\u003e\n\u003cp data-start=\"368\" data-end=\"389\"\u003e\u003cstrong data-start=\"368\" data-end=\"380\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"390\" data-end=\"411\"\u003e\n\u003cp data-start=\"392\" data-end=\"411\"\u003e\u003cstrong data-start=\"392\" data-end=\"402\"\u003eRoast:\u003c\/strong\u003e Omni (Light)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"412\" data-end=\"480\"\u003e\n\u003cp data-start=\"414\" data-end=\"480\"\u003e\u003cstrong data-start=\"414\" data-end=\"427\"\u003eBag Size:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"481\" data-end=\"551\"\u003e\n\u003cp data-start=\"483\" data-end=\"551\"\u003e\u003cstrong data-start=\"483\" data-end=\"501\"\u003eTasting Notes:\u003c\/strong\u003e Blood orange 🍊 • Black tea 🫖 • Stone fruit 🍑\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"553\" data-end=\"556\"\u003e\n\u003ch2 data-start=\"558\" data-end=\"571\"\u003e\u003cstrong data-start=\"561\" data-end=\"571\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"572\" data-end=\"972\"\u003eIlse presents a classic washed \u003cstrong data-start=\"603\" data-end=\"619\"\u003ePink Bourbon\u003c\/strong\u003e from \u003cstrong data-start=\"625\" data-end=\"647\"\u003eSan Agustín, Huila\u003c\/strong\u003e, produced by brothers \u003cstrong data-start=\"670\" data-end=\"698\"\u003eSebastian \u0026amp; German Hoyos\u003c\/strong\u003e. Known for its lifted acidity, floral undertones, and complex fruit structure, this Pink Bourbon is a textbook expression of the Huila profile — \u003cstrong data-start=\"844\" data-end=\"913\"\u003evibrant citrus, tea-like elegance, and soft stone fruit sweetness\u003c\/strong\u003e. A true filter standout, designed for clarity and balance.\u003c\/p\u003e\n\u003chr data-start=\"974\" data-end=\"977\"\u003e\n\u003ch2 data-start=\"979\" data-end=\"1000\"\u003e\u003cstrong data-start=\"982\" data-end=\"1000\"\u003eThe Producers:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1001\" data-end=\"1474\"\u003e\u003cstrong data-start=\"1001\" data-end=\"1029\"\u003eSebastian \u0026amp; German Hoyos\u003c\/strong\u003e are part of a younger generation of Colombian producers continuing the legacy of smallholder farming in \u003cstrong data-start=\"1134\" data-end=\"1143\"\u003eHuila\u003c\/strong\u003e, one of the country’s most celebrated specialty coffee regions. Located near \u003cstrong data-start=\"1221\" data-end=\"1236\"\u003eSan Agustín\u003c\/strong\u003e, their farm is perched at high elevation, benefiting from cool nights and rich volcanic soils — perfect conditions for cultivating \u003cstrong data-start=\"1368\" data-end=\"1384\"\u003ePink Bourbon\u003c\/strong\u003e, a unique hybrid varietal known for both its cup quality and striking flavour definition.\u003c\/p\u003e\n\u003chr data-start=\"1476\" data-end=\"1479\"\u003e\n\u003ch2 data-start=\"1481\" data-end=\"1500\"\u003e\u003cstrong data-start=\"1484\" data-end=\"1500\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1501\" data-end=\"1856\"\u003eThis lot is processed via the \u003cstrong data-start=\"1531\" data-end=\"1548\"\u003ewashed method\u003c\/strong\u003e, ensuring purity of flavour and varietal expression. Ripe cherries are hand-harvested, depulped, and fermented before being washed clean and dried under controlled conditions. The result is a \u003cstrong data-start=\"1741\" data-end=\"1771\"\u003erefined and articulate cup\u003c\/strong\u003e, highlighting Pink Bourbon’s floral aromatics, juicy acidity, and elegant structure.\u003c\/p\u003e\n\u003chr data-start=\"1858\" data-end=\"1861\"\u003e\n\u003ch2 data-start=\"1863\" data-end=\"1878\"\u003e\u003cstrong data-start=\"1866\" data-end=\"1878\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1879\" data-end=\"2234\"\u003eIn the cup, expect a \u003cstrong data-start=\"1900\" data-end=\"1934\"\u003ebright and composed experience\u003c\/strong\u003e. \u003cstrong data-start=\"1936\" data-end=\"1955\"\u003eBlood orange 🍊\u003c\/strong\u003e leads with a tangy-sweet acidity, followed by the delicate, structured body of \u003cstrong data-start=\"2035\" data-end=\"2051\"\u003eblack tea 🫖\u003c\/strong\u003e, and rounded out by a \u003cstrong data-start=\"2074\" data-end=\"2092\"\u003estone fruit 🍑\u003c\/strong\u003e sweetness — think yellow peach or nectarine. It’s layered, aromatic, and incredibly balanced — ideal for thoughtful brewing and slow sipping.\u003c\/p\u003e\n\u003chr data-start=\"2236\" data-end=\"2239\"\u003e\n\u003ch2 data-start=\"2241\" data-end=\"2256\"\u003e\u003cstrong data-start=\"2244\" data-end=\"2256\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2257\" data-end=\"2629\"\u003eIlse’s \u003cstrong data-start=\"2264\" data-end=\"2307\"\u003eSebastian \u0026amp; German Hoyos – Pink Bourbon\u003c\/strong\u003e is a shining example of Colombia’s new generation of producers and the continued rise of \u003cstrong data-start=\"2397\" data-end=\"2413\"\u003ePink Bourbon\u003c\/strong\u003e as a top-tier varietal. With its \u003cstrong data-start=\"2447\" data-end=\"2516\"\u003eclean citrus vibrancy, gentle tea-like depth, and soft fruit tone\u003c\/strong\u003e, it’s a coffee that will appeal to both fans of classic washed Colombians and lovers of elegant filter profiles.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":57182451401078,"sku":"ISLE-GERMANHOYOS-PB","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/cb4eb7c77c0de0179c72b6fd943a6d08.webp?v=1769878020"},{"product_id":"ilse-janson-lot-1011-panama","title":"Ilse - Janson Lot 1011 | Panama","description":"\u003ch2 data-end=\"204\" data-start=\"189\"\u003e\u003cstrong data-end=\"204\" data-start=\"192\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"536\" data-start=\"205\"\u003e\n\u003cli data-end=\"232\" data-start=\"205\"\u003e\n\u003cp data-end=\"232\" data-start=\"207\"\u003e\u003cstrong data-end=\"218\" data-start=\"207\"\u003eOrigin:\u003c\/strong\u003e Panama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"272\" data-start=\"233\"\u003e\n\u003cp data-end=\"272\" data-start=\"235\"\u003e\u003cstrong data-end=\"246\" data-start=\"235\"\u003eRegion:\u003c\/strong\u003e Tierras Altas, Chiriquí\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"304\" data-start=\"273\"\u003e\n\u003cp data-end=\"304\" data-start=\"275\"\u003e\u003cstrong data-end=\"288\" data-start=\"275\"\u003eProducer:\u003c\/strong\u003e Janson Family\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"322\" data-start=\"305\"\u003e\n\u003cp data-end=\"322\" data-start=\"307\"\u003e\u003cstrong data-end=\"315\" data-start=\"307\"\u003eLot:\u003c\/strong\u003e 1011\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"356\" data-start=\"323\"\u003e\n\u003cp data-end=\"356\" data-start=\"325\"\u003e\u003cstrong data-end=\"338\" data-start=\"325\"\u003eVarietal:\u003c\/strong\u003e Green Tip Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"380\" data-start=\"357\"\u003e\n\u003cp data-end=\"380\" data-start=\"359\"\u003e\u003cstrong data-end=\"371\" data-start=\"359\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"402\" data-start=\"381\"\u003e\n\u003cp data-end=\"402\" data-start=\"383\"\u003e\u003cstrong data-end=\"393\" data-start=\"383\"\u003eRoast:\u003c\/strong\u003e Omni (Light)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"471\" data-start=\"403\"\u003e\n\u003cp data-end=\"471\" data-start=\"405\"\u003e\u003cstrong data-end=\"418\" data-start=\"405\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"536\" data-start=\"472\"\u003e\n\u003cp data-end=\"536\" data-start=\"474\"\u003e\u003cstrong data-end=\"492\" data-start=\"474\"\u003eTasting Notes:\u003c\/strong\u003e Mango nectar 🥭 • Apricot 🍑 • Jasmine 🌸\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"541\" data-start=\"538\"\u003e\n\u003ch2 data-end=\"556\" data-start=\"543\"\u003e\u003cstrong data-end=\"556\" data-start=\"546\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"985\" data-start=\"557\"\u003eIlse is proud to showcase \u003cstrong data-end=\"602\" data-start=\"583\"\u003eJanson Lot 1011\u003c\/strong\u003e, a stunning \u003cstrong data-end=\"641\" data-start=\"615\"\u003ewashed Green Tip Gesha\u003c\/strong\u003e from Panama’s legendary \u003cstrong data-end=\"690\" data-start=\"666\"\u003eJanson Family Estate\u003c\/strong\u003e in Tierras Altas. This is a coffee that exemplifies the best of Gesha: \u003cstrong data-end=\"824\" data-start=\"762\"\u003etropical sweetness, delicate florals, and ethereal clarity\u003c\/strong\u003e. Crafted with meticulous care and grown in one of the world’s most celebrated origins, it’s a filter coffee that brings both \u003cstrong data-end=\"973\" data-start=\"950\"\u003eintensity and grace\u003c\/strong\u003e to the cup.\u003c\/p\u003e\n\u003chr data-end=\"990\" data-start=\"987\"\u003e\n\u003ch2 data-end=\"1012\" data-start=\"992\"\u003e\u003cstrong data-end=\"1012\" data-start=\"995\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1485\" data-start=\"1013\"\u003eThis lot comes from the \u003cstrong data-end=\"1054\" data-start=\"1037\"\u003eJanson Family\u003c\/strong\u003e, pioneers of specialty coffee in \u003cstrong data-end=\"1100\" data-start=\"1088\"\u003eChiriquí\u003c\/strong\u003e, western Panama. Established in the 1940s and now run by the second and third generations, the Janson Estate sits at high elevation in \u003cstrong data-end=\"1260\" data-start=\"1236\"\u003eVolcán–Tierras Altas\u003c\/strong\u003e, an area famed for its volcanic soil and cool microclimate — perfect conditions for growing \u003cstrong data-end=\"1362\" data-start=\"1353\"\u003eGesha\u003c\/strong\u003e. Their focus on sustainability, biodiversity, and processing precision has earned them a global reputation for excellence.\u003c\/p\u003e\n\u003chr data-end=\"1490\" data-start=\"1487\"\u003e\n\u003ch2 data-end=\"1511\" data-start=\"1492\"\u003e\u003cstrong data-end=\"1511\" data-start=\"1495\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1869\" data-start=\"1512\"\u003eLot 1011 is \u003cstrong data-end=\"1534\" data-start=\"1524\"\u003ewashed\u003c\/strong\u003e, a process that brings out the \u003cstrong data-end=\"1609\" data-start=\"1566\"\u003erefined structure and floral complexity\u003c\/strong\u003e that Gesha is loved for. Ripe cherries are hand-selected, depulped, fermented, and washed before being dried slowly to preserve their aromatic integrity. The result is a \u003cstrong data-end=\"1826\" data-start=\"1780\"\u003eclean, bright, and intricately layered cup\u003c\/strong\u003e that fully expresses varietal and terroir.\u003c\/p\u003e\n\u003chr data-end=\"1874\" data-start=\"1871\"\u003e\n\u003ch2 data-end=\"1891\" data-start=\"1876\"\u003e\u003cstrong data-end=\"1891\" data-start=\"1879\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2264\" data-start=\"1892\"\u003eExpect a \u003cstrong data-end=\"1927\" data-start=\"1901\"\u003efragrant and silky cup\u003c\/strong\u003e — bursting with \u003cstrong data-end=\"1963\" data-start=\"1944\"\u003emango nectar 🥭\u003c\/strong\u003e sweetness and tropical lushness. This is followed by a soft \u003cstrong data-end=\"2038\" data-start=\"2024\"\u003eapricot 🍑\u003c\/strong\u003e acidity and velvety body, with a lingering finish of delicate \u003cstrong data-end=\"2115\" data-start=\"2101\"\u003ejasmine 🌸\u003c\/strong\u003e florals. Every sip is vibrant yet composed, with a floral lift and a juicy core. This is Gesha in full bloom — complex, clean, and deeply rewarding.\u003c\/p\u003e\n\u003chr data-end=\"2269\" data-start=\"2266\"\u003e\n\u003ch2 data-end=\"2286\" data-start=\"2271\"\u003e\u003cstrong data-end=\"2286\" data-start=\"2274\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2630\" data-start=\"2287\"\u003eIlse’s \u003cstrong data-end=\"2331\" data-start=\"2294\"\u003eJanson Lot 1011 – Green Tip Gesha\u003c\/strong\u003e is a pristine example of \u003cstrong data-end=\"2384\" data-start=\"2357\"\u003ewashed Panamanian Gesha\u003c\/strong\u003e: elegant, aromatic, and vibrant. With its tropical fruit character, silky body, and high-toned florals, it’s a coffee that demands attention and rewards careful brewing. A standout release from a legendary producer — and a true filter showpiece.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIlse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"Default Title","offer_id":57182453105014,"sku":"ISLE-JANSON-1011","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/55eb7e9e1452cdd132ac9259ded6a246.webp?v=1769878155"},{"product_id":"ilse-guatemala-juan-rodriguez-cano-washed-field-blend","title":"Ilse - Guatemala | Juan Rodriguez Cano - Washed Field Blend","description":"\u003ch2\u003e\u003cstrong\u003eGuatemala — Juan Rodriguez Cano, El Volcancito, Washed Field Blend\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🍎 Apple Butter • 🍬 Nougat • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Juan Rodriguez Cano\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Volcancito, Santa Rosa, Guatemala\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Field Blend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA sweet and rounded washed Field Blend from Juan Rodriguez Cano in El Volcancito, Santa Rosa. Ripe peach and apple butter open with a gentle, fruit-forward sweetness, whilst nougat adds depth and a satisfying richness to the finish. This is Guatemalan specialty coffee at its most comforting — approachable, well-structured, and endlessly drinkable.\u003c\/p\u003e\n\u003cp\u003eJuan and his wife are generational coffee producers, having learnt the craft from their own parents, and they have built their farm and processing setup entirely from the ground up.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Rodriguez Cano grows coffee in El Volcancito, within the Santa Rosa department of Guatemala — a region situated in the south-eastern highlands, where volcanic soils and elevations around 1,700 metres provide excellent conditions for producing clean, sweet specialty coffee. Both Juan and his wife learned to sow coffee from their parents, and when they set out on their own they purchased their land and built everything from scratch. After establishing a nursery to grow seedlings, they planted their plots and committed to coffee as their main crop and income.\u003c\/p\u003e\n\u003cp\u003eJuan oversees much of the day-to-day farm work himself — weeding, pruning, and composting — bringing in local labourers only during the intensive harvest period. His hands-on approach and generational knowledge are reflected in the consistency and quality of his Field Blend lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Juan's farm involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries hand-picked at full ripeness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Coffee depulped same day as picking\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Seeds fermented for approximately 24–32 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eSecond Soaking\u003c\/strong\u003e — Seeds soaked in clean water for approximately 12 hours\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003ePatio Drying\u003c\/strong\u003e — Parchment dried on concrete patios until ideal moisture content is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe careful two-stage fermentation and second soaking produce the characteristic cleanliness and sweet fruit definition that mark this lot out.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSweet, rounded, and satisfying. Ripe peach leads with a clean, juicy sweetness, supported by the rich, buttery depth of apple butter. Nougat brings a warm, confectionery finish that lingers gently — a cup that rewards slow brewing and careful attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eApple Butter\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eNougat\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Ilse Coffee","offers":[{"title":"April 27th","offer_id":57813152465270,"sku":"ILSE-JUANRODRIGUEZ-FIELDBLEND-APR27","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/4cd122cb969da6e48e1731b279e71d51.webp?v=1778148308"},{"product_id":"ilse-ecuador-juan-pena-hacienda-la-papaya-washed-mejorado","title":"Ilse - Ecuador | Juan Peña, Hacienda La Papaya - Washed Mejorado","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Juan Peña, Hacienda La Papaya, Washed Mejorado\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍏 Green Apple • 🍋 Limeade • 🌸 Orange Blossom \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Juan Peña\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Papaya\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro, Loja, Ecuador\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mejorado\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAn elegant and clean Mejorado from Juan Peña's celebrated Hacienda La Papaya. This is a coffee of layers: stone fruit, green apple, and citrus up front, supported by florals of orange blossom and rose. As the cup cools, a clear, bright limeade acidity reveals itself — precise and refreshing. Ilse's team call this one of their favourite lots from Juan, and it is immediately clear why.\u003c\/p\u003e\u003cp\u003eHis Mejorado has become a firm favourite and this season's offering is particularly impressive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJuan Peña has been producing high-quality coffee at Hacienda La Papaya for many years. What began as a rose farm transitioned to coffee production in 2009, with the first export following in 2014 — marking the beginning of a well-earned reputation for both exceptional quality and a scientific approach to cultivation. Located at 2,000 MASL on his 11-hectare farm in Saraguro, Loja, Peña takes a data-driven approach to farm management, always seeking to improve quality through experimentation and precision.\u003c\/p\u003e\u003cp\u003eInnovation and experimentation are at the heart of everything at Hacienda La Papaya — Peña continually pushes the boundaries of what is possible with each variety he grows, and the results speak for themselves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Hacienda La Papaya involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness and floated to remove defects\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Ripe cherries depulped immediately\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e💧 \u003cstrong\u003eSubmerged Fermentation\u003c\/strong\u003e — Seeds submerged in water and fermented for 15 hours\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e💧 \u003cstrong\u003eThorough Rinsing\u003c\/strong\u003e — Seeds thoroughly rinsed to remove all remaining mucilage\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🌡️ \u003cstrong\u003eDrying Room Drying\u003c\/strong\u003e — Seeds moved to drying rooms and dried on raised beds for 10–18 days\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe submerged fermentation and controlled drying environment deliver the exceptional clarity and citrus precision that defines this Mejorado.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eElegant and layered. Green apple and citrus open the cup brightly, with orange blossom and rose weaving florals throughout. As the temperature drops, a clear limeade acidity emerges — refreshing, precise, and lingering. A showcase lot for one of Ecuador's finest farms.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍏 \u003cstrong\u003eGreen Apple\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🍋 \u003cstrong\u003eLimeade\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🌸 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"April 27th","offer_id":57813152530806,"sku":"ISLE-JUAN-MEJORADO-YELLOWBOX-APR27","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"May 25th","offer_id":57980336046454,"sku":"ISLE-JUAN-MEJORADO-YELLOWBOX-MAY25","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/juan_pena_mejo_61282fcb-4b15-4cf5-995c-357775f71229.webp?v=1778148440"},{"product_id":"ilse-ecuador-juan-pena-hacienda-la-papaya-washed-gesha","title":"Ilse - Ecuador | Juan Peña, Hacienda La Papaya - Washed Gesha","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Juan Peña, Hacienda La Papaya, Washed Gesha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🌸 Jasmine • 🍯 Honeycomb \u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnly the third year Juan Peña has produced a washed Gesha at Hacienda La Papaya — and this small lot has already secured its place as a remarkable achievement. Classic Gesha florals fill the cup with jasmine and honeycomb sweetness, whilst peach, citrus, and tropical yellow fruits add depth and vibrancy. A coffee of real beauty from one of Ecuador's most celebrated producers.\u003c\/p\u003e\n\u003cp\u003eAvailable in 125g due to the very small lot size — this is a coffee to savour.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Peña has been producing high-quality coffee at Hacienda La Papaya for many years. What began as a rose farm transitioned to coffee production in 2009, with the first export following in 2014 — marking the beginning of a well-earned reputation for both exceptional quality and a scientific approach to cultivation. Located at 2,000 MASL on his 11-hectare farm in Saraguro, Loja, Peña takes a data-driven approach to farm management, always seeking to improve quality through experimentation and precision.\u003c\/p\u003e\n\u003cp\u003eInnovation and experimentation are at the heart of everything at Hacienda La Papaya. This Gesha separation is a testament to Peña's commitment to pushing the boundaries of what is possible with each variety he grows — and this is only the beginning of what promises to be a special chapter for washed Gesha at the farm.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Hacienda La Papaya involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness and floated to remove defects\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Ripe cherries depulped immediately\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eSubmerged Fermentation\u003c\/strong\u003e — Seeds submerged in water and fermented for 15 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eThorough Rinsing\u003c\/strong\u003e — Seeds thoroughly rinsed to remove all remaining mucilage\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eDrying Room Drying\u003c\/strong\u003e — Seeds moved to drying rooms and dried on raised beds for 10–18 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe precise submerged fermentation and controlled drying environment preserve the delicate florals and honeyed sweetness that make this Gesha so captivating.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlorid and honeyed, with a beautiful structure. Peach and jasmine lead the aromatics, with tropical yellow fruits and citrus adding brightness and complexity. Honeycomb sweetness weaves through the cup to a clean, lingering finish. An outstanding Gesha from a producer at the very top of his craft.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoneycomb\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Ilse Coffee","offers":[{"title":"April 27th","offer_id":57813152596342,"sku":"ILSE-JUANPENA-GREENBOX-GESHA-125-APR27","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/juan_pena_gesha_e6029dc8-cfd1-4ee1-afe5-7e2a6db9ff5a.webp?v=1778148410"},{"product_id":"ilse-colombia-luis-robinson-cuellar-finca-la-pradera-washed-gesha","title":"Ilse - Colombia | Luis \u0026 Robinson Cuellar, Finca La Pradera - Washed Gesha","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Luis Enrique \u0026amp; Robinson Cuellar, Finca La Pradera, Washed Gesha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Orange • 🥭 Mango • 🍍 Passionfruit • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Luis Enrique \u0026amp; Robinson Cuellar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Pradera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa María, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,050 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant and tropical Gesha from brothers Luis Enrique and Robinson Cuellar at Finca La Pradera in Huila, Colombia. Orange, mango, and passionfruit drive a lush, fruit-forward profile, underpinned by the classic florals of well-grown Gesha. Grown at 2,050 metres above sea level, this is a coffee of altitude, expertise, and vivid character.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Pradera is a six-hectare farm in Santa María, Huila, managed by brothers Luis Enrique and Robinson Cuellar. Of the farm's total area, 3.5 hectares are dedicated to coffee production at 2,050 metres above sea level, supporting around 13,000 coffee trees across a diverse range of cultivars — from Caturra and Pacamara to Pink Bourbon, Chiroso, and Gesha.\u003c\/p\u003e\n\u003cp\u003eThe brothers bring complementary skills to the farm: Luis Enrique is an agronomist who manages the plots and commercialisation of the coffee, whilst Robinson oversees processing and drying. This partnership produces coffees of exceptional precision and consistency. Their ambition extends further — they are actively working to introduce even more exclusive varieties including Laurina, Sidra, and Bourbon Ají, to continue elevating the farm's portfolio.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca La Pradera involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries floated to remove underripes and defects\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eInitial Fermentation\u003c\/strong\u003e — 24 hours of pre-depulping fermentation\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Fruit skin removed after the initial ferment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecondary Fermentation\u003c\/strong\u003e — A further 48–52 hours of post-depulping fermentation\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Seeds washed with a small amount of mucilage intentionally left intact\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eGreenhouse Drying\u003c\/strong\u003e — Dried inside a parabolic greenhouse for 18–25 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended two-stage fermentation and carefully controlled greenhouse drying deliver a clean, expressive Gesha with a vibrant tropical fruit character.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLush and tropical. Orange and mango lead the way with abundant sweetness, whilst passionfruit adds a bright, tangy edge. Gesha florals run throughout, bringing lift and elegance to a cup that is as approachable as it is complex. A wonderful expression of the variety from one of Huila's most ambitious farms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Ilse Coffee","offers":[{"title":"April 27th","offer_id":57813152924022,"sku":"ILSE-CUELLAR-W-GESHA-APR27","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ccef3da3908d4881101b065b246e3163.webp?v=1778148353"},{"product_id":"ilse-peru-sixto-infante-gonzales-la-plata-washed-bourbon-caturra","title":"Ilse - Peru | Sixto Infante Gonzales - Washed Bourbon \u0026 Caturra","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Sixto Infante Gonzales, La Plata, Washed Bourbon \u0026amp; Caturra\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Orange Cream • 🍑 Apricot • 🌿 Brown Sugar •\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sixto Infante Gonzales\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Plata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Obraje, Querocoto, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon \u0026amp; Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,208 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrown at a remarkable 2,208 metres above sea level in the hamlet of El Obraje in northern Peru, Sixto Infante Gonzales's small lot from his farm La Plata is impressively clean and complex. A bright acidity is balanced by a comforting creaminess, with notes of orange cream, apricot, cardamom sugar, and bergamot threading through the cup from first sip to finish.\u003c\/p\u003e\n\u003cp\u003eThis is high-altitude Peruvian specialty coffee at its most expressive — a small lot that punches well above its weight.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSixto Infante Gonzales manages La Plata, a 1.75-hectare farm in the hamlet of El Obraje, Querocoto, where he cultivates Caturra and Bourbon at an extreme elevation of 2,208 MASL. He first planted coffee sixteen years ago and the farm has since become his primary source of income, farmed today alongside his wife. Sixto is actively passing on his knowledge and passion to his grandchildren, looking ahead to a future of innovating and producing ever-higher quality coffee.\u003c\/p\u003e\n\u003cp\u003eHe is one of the founding members of the Rutas del Inca Agricultural Cooperative — an organisation dedicated to quality that supports its 326 members through technical training in post-harvest processing and agroforestry. This kind of collective investment in knowledge is helping to position northern Peru as a serious force in the specialty coffee world.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at La Plata involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness and floated to remove defects\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eCherry Fermentation\u003c\/strong\u003e — Whole cherries fermented in sealed tanks for two days\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped following the initial cherry ferment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eExtended Post-Depulp Fermentation\u003c\/strong\u003e — Seeds fermented for a further 72 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Seeds thoroughly washed in clean water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds for 10–20 days until ideal moisture is achieved\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe long, staged fermentation — first as whole cherries, then as depulped seeds — builds the cup's characteristic brightness and aromatic complexity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClean and complex with a bright, uplifting acidity and a satisfying creamy body. Orange cream and bergamot open the cup with elegance, giving way to ripe apricot and a gentle, spiced sweetness of brown sugar on the finish. A standout lot from one of Peru's most dedicated smallholder producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eBrown Sugar\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Ilse Coffee","offers":[{"title":"April 27th","offer_id":57813306409334,"sku":"ILSE-SIXTO-W-BOURBONCATURRA-APR27","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Sixto.webp?v=1778148465"},{"product_id":"ilse-colombia-huber-mendez-villa-maritza-washed-pink-bourbon","title":"Ilse - Colombia | Huber Méndez, Villa Maritza - Washed Pink Bourbon","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Huber Méndez, Villa Maritza, Washed Pink Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Raspberry Lemonade • 🌹 Rose Hip • 🥭 Mango • 🍋 Citrus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Huber Méndez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Villa Maritza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Triunfo, Ricabrisa, Tarqui, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,920 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of high flavour intensity and great sweetness. Huber Méndez's Pink Bourbon from Villa Maritza is a concentrated and vibrant cup — raspberry lemonade and lush rose hips set the tone immediately, followed by tropical mango and a bright citrus freshness. This is a coffee that rewards attention, revealing new layers as it cools.\u003c\/p\u003e\n\u003cp\u003eThis marks only Huber's second year selling coffee under his own name through the specialty market, and it is an honour to share it.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHuber Méndez manages Villa Maritza — a farm named after his wife, whose family he inherited the land from. The farm sits at 1,920 MASL in the town of El Triunfo in Ricabrisa, Tarqui, where he cultivates Pink Bourbon. Huber grew up in the municipality of El Pital, where his family managed mixed farms. As a young man, he travelled widely across Huila working harvests on other farms before settling in Tarqui, where he met Maritza. When they married, they inherited a parcel of land and eventually planted Pink Bourbon. After years of attempting specialty coffee with no access to a market, Huber sold his coffee en verde to the local market.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the mayor of Ricabrisa introduced Huber to the Monkaaba project. He prepared samples of his parchment and brought them to the team, and they were incredible. This marks only his second year selling under his own name, and the quality speaks to years of dedication quietly perfected in the mountains of Tarqui.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Villa Maritza involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness every 15 days\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped the day of harvest\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eRolling Fermentation\u003c\/strong\u003e — Each day's pickings added to the existing fermentation mass over three days\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eExtended Fermentation\u003c\/strong\u003e — The entire mass then ferments for an additional 24 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing \u0026amp; Draining\u003c\/strong\u003e — Seeds washed and left to drain for 12 hours\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds for 15–20 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe three-day rolling fermentation builds remarkable depth and fruit intensity, while the extended final ferment concentrates flavour before the clean wash reveals the full character of the Pink Bourbon.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIntense and aromatic. Raspberry lemonade and rose hip burst forward with vivid sweetness and floral character, joined by tropical mango and a bright citrus brightness that keeps the cup lively from first sip to last. A coffee of real personality from a producer only just beginning his journey in the specialty market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eRaspberry Lemonade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌹 \u003cstrong\u003eRose Hip\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Ilse Coffee","offers":[{"title":"April 27th","offer_id":57813306835318,"sku":"ILSE-HUBERMENDEZ-W-PINKBOURBON-APR27","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/huber.webp?v=1778148381"},{"product_id":"ilse-coffee-primary-espresso-colombia","title":"Ilse Coffee - Primary Espresso | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Olgar Ortega Villa Maria Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍫 Drinking Chocolate • 🍬 Nougat • 🍇 Grape\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Olgar Ortega (Ortega-Gómez Family)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Villa Maria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Olgar Ortega's Villa Maria in San Agustín, Huila — a rich, sweet, and full-bodied washed Caturra from a family with over sixty years of coffee history in the region. This espresso-roasted separation delivers the warm indulgence of drinking chocolate and nougat, with a ripe grape sweetness and a long, molasses-tinged finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ortega-Gómez family have been producing coffee in San Agustín for over sixty years, cultivating a diverse range of varieties — Sidra, Tabi, Typica, Yellow and Red Caturra, and Castillo — across their five-hectare farm at Villa Maria. Olgar is the father of Esnaider Ortega, founding member of Monkaaba, whose early ambitions sparked the family's entry into specialty coffee. With Esnaider now focused on Monkaaba's operations, Olgar and the rest of the family have taken stewardship of the farm — a deepening of a relationship that ilse coffee are proud to continue.\u003c\/p\u003e\n\u003cp\u003eCaturra, a natural Bourbon mutation first identified in Minas Gerais, Brazil, between 1915 and 1918, has long been a cornerstone of Colombian specialty coffee. At 1,700–1,800 MASL in San Agustín, it produces the rich body and deep sweetness that make it particularly well suited to espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Villa Maria involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness every three weeks 💧 Flotation — Floated to remove defects before processing 🧪 Open tank fermentation — Cherries fermented whole in open tanks for 12 hours 🔧 Depulping — Outer skin removed after the initial fermentation 🧪 Dry fermentation — Depulped beans dry-fermented for 36 hours in a tiled tank 💧 Rinsing — Rinsed three times after fermentation and left to drain for 15 hours ☀️ Raised-bed drying — Dried on raised beds for 20–25 days\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation — 12 hours in open tanks before depulping, followed by 36 hours of dry fermentation — is the defining step, building the rich, structured sweetness and full body that define this espresso lot while the extended drying period locks in the depth and complexity of the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rich, full-bodied, and deeply satisfying espresso from one of Huila's most established coffee families — drinking chocolate warmth, creamy nougat sweetness, and a ripe grape character with a long molasses finish. A coffee that delivers comfort and complexity in equal measure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍫 Drinking Chocolate 🍬 Nougat 🍇 Grape\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"250g \/ May 25th","offer_id":57950553670006,"sku":"ISLE-VILLA-MARIA-OLGAR-ORTEGA-CATURRA-WASHED-ESP-MAY25","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-cropped.jpg?v=1779752593"},{"product_id":"ilse-coffee-jaime-burbano-colombia","title":"Ilse Coffee - Jaime Burbano | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Jaime Burbano El Guayabo Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Raspberry • 🍇 Grape • 🫐 Currants\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jaime Burbano\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Guayabo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Muralla, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 8th–15th, 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Don Jaime Burbano's El Guayabo in Muralla, San Agustín — a washed Caturra of impressive sweetness, great balance, and an exceptionally clean cup profile from a lifetime's worth of experience. Ripe plum and brown sugar sweetness meet a vibrant citric and tropical acidity. In the cup: raspberry, grape, and currants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDon Jaime Burbano is a multi-generational coffee grower who began his journey working alongside his father before striking out on his own at just 23. Now at 60, Jaime has become a pivotal figure within the Monkaaba group — helping to establish their cupping lab and contributing decades of accumulated wisdom to the collective. Today his focus is squarely on maintaining the quality of his two-hectare farm at El Guayabo, where he primarily grows Caturra and Pink Bourbon at 1,750 MASL, and building lasting relationships with roasting partners who share his commitment to excellence.\u003c\/p\u003e\n\u003cp\u003eCaturra, a natural Bourbon mutation first identified in Brazil in the early twentieth century, has long been a cornerstone of Colombian specialty coffee. In the hands of a producer with Jaime's experience and precision, it consistently delivers the clean, balanced, and sweetly expressive profile that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Guayabo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness every three weeks 💧 Flotation — Floated to remove defects before processing 🧪 Whole cherry fermentation — Cherries fermented intact for 13–15 hours 🔧 Depulping — Outer skin removed after the initial fermentation 🧪 Sealed dry fermentation — Depulped beans dry-fermented for 42 hours in sealed plastic bins 💧 Rinsing — Rinsed and left to drain overnight after fermentation ☀️ Raised-bed drying — Dried under mesh on raised beds for 20–25 days\u003c\/p\u003e\n\u003cp\u003eThe sealed 42-hour dry fermentation is the defining step — a longer, controlled anaerobic environment that builds the deep fruit sweetness and vibrant berry character that define this lot, while the overnight drain and extended mesh drying preserve the clean structure and citric lift that make it so expressive in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully balanced and impressively sweet washed Caturra from one of San Agustín's most experienced and respected producers — raspberry brightness, ripe grape sweetness, and a currant-like depth that rewards every sip. A coffee that reflects a lifetime of dedication to the land and the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Raspberry 🍇 Grape 🫐 Currants\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"250g \/ May 25th","offer_id":57950565958006,"sku":"ISLE-JAIME-BURBANO-CATURRA-WASHED-MAY25","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-3-cropped.jpg?v=1779752925"},{"product_id":"ilse-coffee-reinaldo-chilito-colombia","title":"Ilse Coffee - Reinaldo Chilito | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Reinaldo Chilito El Paraíso Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Nectarine • 🥭 Mango • 🌸 Orange Blossom \u0026amp; Rose\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Reinaldo Chilito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Paraíso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Purutal, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,859–1,920 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 22nd–27th, 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Reinaldo Chilito's El Paraíso in San Agustín — only his second season selling coffee as a microlot, and already producing one of the most dynamic Pink Bourbons ilse coffee tasted this year. Their highest-scoring Pink Bourbon of the season, in fact. Intensely ripe, jammy, and layered. In the cup: nectarine, mango, orange blossom, rose florals, and a candy-like sweetness that runs throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReinaldo Chilito was born and raised in San Agustín, developing a deep love for the land from an early age — helping with sugarcane and seasonal crops by age nine, and receiving his first quarter hectare of land as a gift from his parents at fourteen. At 22, he met his wife Doña Mariela, and as their family grew, so did the farm. In 2016, Reinaldo planted his first Pink Bourbon trees after learning of the variety's quality potential, and spent several years selling locally without traceability before discovering the Monkaaba project. His first microlot under his own name marked the beginning of a new chapter in a lifelong dedication to coffee — and the quality of El Paraíso's output suggests there is much more to come.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon, one of Colombia's most celebrated and sought-after varietals, thrives in the distinct microclimate of San Agustín at 1,859–1,920 MASL — where the elevation, cool temperatures, and carefully managed fermentation allow its characteristic jammy fruit and floral complexity to express themselves at their fullest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Paraíso involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness every three weeks 🧪 Whole cherry fermentation — Freshly harvested cherries fermented intact for 24 hours 🔧 Depulping — Outer skin removed after the initial fermentation 🧪 Pulp-contact fermentation — Depulped beans fermented for a further 24 hours alongside the pulp from the prior day's picking 💧 Washing — Seeds thoroughly washed after fermentation ☀️ Drying room drying — Dried in drying rooms for 15–20 days\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation — 24 hours whole cherry, followed by 24 hours in contact with the previous day's pulp — is the defining step. The pulp-contact phase is a particularly distinctive technique, allowing the organic compounds from the fermented pulp to interact with the freshly depulped seeds and build the intensely ripe, jammy fruit character that makes this lot so expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA stunning and intensely jammy washed Pink Bourbon from one of San Agustín's most exciting emerging producers — ripe nectarine and mango sweetness layered with orange blossom and rose florality, and a long candy-like finish that lingers beautifully. A coffee that announces Reinaldo Chilito's arrival at the very top of the microlot market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Nectarine 🥭 Mango 🌸 Orange Blossom \u0026amp; Rose\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"250g \/ May 25th","offer_id":57950568743286,"sku":"ISLE-REINALDO-CHILITO-PINK-BOURBON-WASHED-FIL-MAY25","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-5-cropped.jpg?v=1779753545"},{"product_id":"ilse-coffee-banko-gotiti-ethiopia","title":"Ilse Coffee - Banko Gotiti | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Eva Washing Station Banko Gotiti Ethiopian Landrace (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach Rings • 🌿 Lemongrass • 🍊 Tropical Citrus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e 868 Smallholder Farmers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Eva Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Banko Gotiti, Kochere, Gedeb, Gedeo, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiopian Landrace\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000–2,100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA first Ethiopian release of the new harvest from ilse coffee — and a beautifully clean, refreshing expression of everything that makes Gedeb so compelling. From the Eva Washing Station in Banko Gotiti, processed in December 2025. In the cup: tropical citrus and lemongrass up front, cooling gently into peach rings and honey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBanko Gotiti is a town in Kochere, within the Gedeb region of the Gedeo Zone — one of Ethiopia's most celebrated coffee-producing areas, where farmers cultivate coffee on small forested plots at 2,000–2,100 MASL, some as small as 0.1 hectares. The Eva Washing Station, established in 2023 on 2.5 hectares of land, works with 868 local farmers who deliver cherry throughout the harvest season. Quality and traceability are central to Eva's operation — every delivery is carefully logged with the farmer's name, location, and quantity, providing a level of record-keeping that underpins the consistency and integrity of each lot.\u003c\/p\u003e\n\u003cp\u003eEthiopia is widely acknowledged as the birthplace of coffee, with DNA testing confirming over 60 distinct varieties growing across the country. Most Ethiopian coffees are blends of many co-existing varieties, referred to collectively as Ethiopian Landrace — a diversity that, at 2,000–2,100 MASL in Gedeb, produces the extraordinary aromatic complexity and clean, expressive character that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Eva Washing Station involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness by smallholder farmers 💧 Flotation — Floated upon delivery to remove defects 🔧 Depulping — Outer skin removed before fermentation 💧 Underwater fermentation — Depulped beans submerged in water to ferment for 24–48 hours 💦 Rinsing — Thoroughly rinsed after fermentation to remove all mucilage ☀️ Raised-bed drying — Dried on drying beds for 10–15 days\u003c\/p\u003e\n\u003cp\u003eThe submerged fermentation is the defining step — fermenting fully underwater for up to 48 hours creates a consistent, oxygen-limited environment that builds the clean aromatic complexity and vibrant citric brightness that define this lot, while the thorough rinsing and careful drying preserve the transparency and refreshing clarity that make Banko Gotiti coffees so distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA refreshing, clean, and beautifully expressive washed Ethiopian from a young and meticulously run washing station in one of Gedeb's finest producing communities — tropical citrus and lemongrass vibrancy up front, cooling gently into sweet peach rings and a lingering honey finish. A wonderful opening chapter to the new Ethiopian harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Peach Rings 🌿 Lemongrass 🍊 Tropical Citrus\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"250g \/ May 25th","offer_id":57950578704758,"sku":"ISLE-BANKO-GOTITI-ETHIOPIAN-LANDRACE-WASHED-FIL-MAY25","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-6-cropped.jpg?v=1779753779"},{"product_id":"ilse-coffee-ibonia-estate-ab-kenya","title":"Ilse Coffee - Ibonia Estate AB | Kenya","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Ibonia Estate AB SL-34 \u0026amp; Ruiru 11 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Clementine • 🫐 Red Berries • 🫐 Currants\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Solomon Waithaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Ibonia Estate — Imani Block\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL-34 \u0026amp; Ruiru 11\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (AB Separation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October–December 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA first Kenyan arrival of the new season from ilse coffee — and one of the first single-estate Kenyan lots they have worked with. From Solomon Waithaka's Ibonia Estate in Kiambu, this is an AB separation from the Imani Block: a 15-hectare parcel within a nearly 200-hectare estate, managed with exceptional attention to detail and long-term quality thinking. Ripe and vibrant, with a syrupy sweetness and a fresh acidity. In the cup: clementine, red berries, and currants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSolomon Waithaka runs Ibonia Estate in Kiambu — one of Kenya's oldest and most historically significant coffee-growing regions, situated on the slopes of the Aberdare Range at 1,750 MASL. While most of ilse coffee's Kenyan purchases come through cooperative washing stations, Ibonia represents something different: a single estate where Solomon maintains older SL plant stock alongside Ruiru 11, separates lots by harvest date, and brings a deeply thoughtful, long-term approach to quality that is already evident in the cup.\u003c\/p\u003e\n\u003cp\u003eThis lot comes specifically from the Imani Block — a 15-hectare section of the wider estate — where SL-34 and Ruiru 11 grow side by side. SL-34, one of the Scott Laboratories selections developed in the 1930s, is celebrated for its distinctive blackcurrant acidity and full body. Ruiru 11, developed for disease resistance, contributes additional structure and sweetness. Together they produce the ripe, structured, and vibrant profile that has made Kiambu such a compelling growing region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Ibonia Estate involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness 💧 Flotation — Floated to remove defects before processing 🔧 Depulping — Outer skin removed before fermentation 🔍 Density sorting — Sorted by density after depulping 💧 Underwater fermentation — Depulped beans submerged in water to ferment for 16–18 hours 💦 Rinsing \u0026amp; soaking — Thoroughly rinsed, soaked, and rinsed again to remove all mucilage ☀️ Raised-bed drying — Dried on drying beds for 13–15 days\u003c\/p\u003e\n\u003cp\u003eThe density sorting combined with the precise 16–18 hour underwater fermentation is the defining step — separating by density ensures consistency before fermentation, while the submerged environment builds the clean, structured complexity and fresh citric acidity that define this lot, with the double rinsing preserving the transparency and clarity of the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA ripe, vibrant, and beautifully structured single-estate Kenyan from one of Kiambu's most thoughtful producers — clementine brightness, juicy red berry sweetness, and a classic currant depth with the syrupy sweetness and fresh acidity that define great Kenyan coffee. A compelling first release from Ibonia Estate and a producer well worth following.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Clementine 🫐 Red Berries 🫐 Currants\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"250g \/ May 25th","offer_id":57958256181622,"sku":"ISLE-IBONIA-WASHED-AB-FIL-MAY25","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-7-cropped.jpg?v=1779822336"},{"product_id":"ilse-coffee-juan-pena-hacienda-la-papaya-sidra-ecuador","title":"Ilse Coffee - Juan Peña Hacienda La Papaya Sidra | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Juan Peña Hacienda La Papaya Sidra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍐 Pear Juice • 🍏 Apple • 🫚 Ginger\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Juan Peña's Hacienda La Papaya in Saraguro — a washed Sidra of impressive flavour and crisp, complex acidity from one of Ecuador's most scientifically rigorous specialty farms. Clean, layered, and botanical from first sip to last. In the cup: pear juice, apple, and ginger, with pineapple, stone fruit, and botanical notes running through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Papaya began as a rose farm before Juan Peña made the decisive transition to coffee production in 2009. The first export followed in 2014, and in the years since the farm has built a well-earned reputation for both exceptional quality and a data-driven, scientific approach to cultivation across eleven hectares at 2,000 MASL in Loja. Innovation and experimentation are guiding principles at every stage — Juan and his team continuously refining their agronomic and processing practices in pursuit of higher quality with each successive harvest.\u003c\/p\u003e\n\u003cp\u003eSidra is one of Colombia and Ecuador's most celebrated Ethiopian Landrace varieties — belonging to the Core Ethiopia group alongside Gesha, Chiroso, Pink Bourbon, and Aji. Prized for its vivid aromatic complexity, crisp acidity, and the tropical and botanical character it delivers at altitude, it finds exceptional conditions at 2,000 MASL in Loja's cool southern highlands.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Hacienda La Papaya involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness 💧 Flotation — Floated to remove defects before processing 🔧 Depulping — Outer skin removed before fermentation 💧 Submerged fermentation — Depulped beans submerged in water to ferment for 15 hours 💦 Rinsing — Thoroughly rinsed after fermentation to remove all mucilage ☀️ Raised-bed drying — Dried in drying rooms on raised beds for 10–18 days\u003c\/p\u003e\n\u003cp\u003eThe 15-hour submerged fermentation is the defining step — fermenting fully underwater creates a consistent, controlled environment that builds the crisp acidity and clean botanical complexity that define this Sidra, while the thorough rinsing and extended raised-bed drying preserve the transparency and precision that allow every note to emerge with clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA flavourful, clean, and botanically vivid washed Sidra from one of Ecuador's most forward-thinking farms — pear juice sweetness, crisp apple acidity, and a distinctive ginger warmth, layered with pineapple brightness, stone fruit, and a botanical complexity that rewards attention at every temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍐 Pear Juice 🍏 Apple 🫚 Ginger\u003c\/p\u003e","brand":"Ilse Coffee","offers":[{"title":"250g \/ May 25th","offer_id":57979832959350,"sku":"ISLE-PAPAYA-JUAN-PENA-SIDRA-WASHED-FIL-MAY25","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-13-cropped.jpg?v=1780056610"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/ilse-coffee.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}