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ilse coffee, San Agustín (2026)

01/10/2026

A gathering of good things by Cara Totman 📷

27/09/2026

Reinaldo Chilito | Washed Pink Bourbon | Colombia

These photos are from our trip to San Agustin, Colombia this past week. Pictured above is Reinaldo Chilito who we had the honor of visiting. His coffee is currently on our menu and we will be brewing it in both of our cafes very soon.

Reinaldo and his family have been coffee growers their entire lives, having inherited the land they are on from his wife’s family. Until just two years ago, they had been selling their coffee to the local market for very low prices because they didn’t have access to a specialty buyer. This is very common in Colombia. Essentially, any farmer can sell their coffee at any moment to the local market, but the price they receive is far lower than what they could receive in the specialty market. The other downside is that their coffee then gets blended into a big community lot, and its individual value and quality get diluted.

Eight years ago, Reinaldo decided to plant Pink Bourbon, and three years ago he began trying to process his coffee to sell into the specialty market. Reinaldo heard about the work Monkaaba was doing and brought a sample of his coffee to their bodega two years ago, only to find out that he was producing some of the best coffee in the area. We have been buying his coffee ever since, and this was our first time visiting his farm.

One interesting discussion we had on this trip was about coffee genetics. Oftentimes, farmers will buy seeds to grow without having a way to verify whether the genetics of those seeds are pure. It is believed that Reinaldo is growing Pink Bourbon from the original mother plant, which may be part of the reason his quality is so high.

On top of being an amazing coffee grower, Reinaldo is also a leader in his local community and is famous for his pig roasts, which he cooks in a wood-burning oven using pigs he raises himself. He cooked us an amazing lunch at his house before we went for a walk around the farm.

It was a really nice day, and it was great to see how happy Reinaldo and his family are to be working with the group and to now have a market that recognizes the quality and value of his coffee.

03/09/2026

Partner Feature | Prospect & The Cliff House | Egremont, MA

Our next partner feature is Prospect Berkshires and Cliff House Berkshires located down the road from us on Prospect Lake in North Egremont.

The Cliff House is their restaurant and the heart of the property, serving breakfast, dinner and Sunday brunch with a menu that changes with the seasons.

There’s a clear attention to detail throughout the property and we’re grateful to play a part in what they’ve created and to have such a thoughtful partner right here in the Berkshires.

If you haven’t been, stop by The Cliff House for coffee, brunch or dinner. Or make a weekend of it and stay by the lake.

📷: rjg

31/08/2026

Diana Quinayas | Washed Gesha | Colombia

We’re very happy to welcome back Diana Quinayas’ Gesha from her farm, Buena Vista, to the menu. This particular lot comes from the final harvest pass of the season, picked over just a few days from January 5th-10th.

Buena Vista is Diana’s one-hectare farm in Los Robles, San Agustin, sitting at 1,950 masl. Diana grew up around coffee alongside her brother Yivier, learning to farm on a small plot given to her by their father, Orlando.

She and her partner, Jhonathan, later began Buena Vista with just 600 trees and eventually took over a small group of Gesha plants from Yivier’s farm that had been struggling. What they’ve built from those plants has continued to impress us year after year.

As an end-of-season picking, this lot has a distinctly ripe and fruit-forward character. The cup is big and juicy, with the florality and structure we love in Diana’s Gesha layered with notes of bergamot, ripe papaya, melon, and candied peach.

A beautiful final expression of this season’s harvest from a producer whose work we’re always excited to share and who we will be visiting in just a couple of weeks!

📷: Arved Pi

28/08/2026

Agua Mariposa | Washed Field Blend | Mexico

This is our fourth year purchasing Agua Mariposa from a small community in Oaxaca’s Sierra Mazateca. Over the last few years it has become a consistent favorite among both our team and many of you. Its return is something we look forward to each season because it continues to be a beautiful example of the potential of Mexican coffee.

Agua Mariposa, translated to “butterfly water”, is a community in Eloxochitlan de Flores Magon, in the Mazateca mountains. Farms are often less than one hectare, and individual harvests are simply too small to separate into producer-specific lots. Instead, coffees from neighboring smallholders are combined to create this exceptional community lot.

Grown between 1,600 and 1,800 masl, this year’s lot is a field blend including Bourbon, Caturra and Oro Azteca, harvested in April. After picking, the cherries undergo an initial fermentation before depulping, followed by a 48–72 hour wet fermentation. The coffee is then washed and dried on raised beds for 14–17 days.

The result is everything we’ve come to love about Agua Mariposa: sweet, round and beautifully structured. This year we find orange, chocolate cake and almond, with a comforting sweetness and balance that makes it incredibly easy to return to cup after cup.

Four years in, Agua Mariposa continues to challenge outdated ideas of what Mexican coffee can be. It is a coffee we feel very lucky to welcome back each year.

📷: rjg

15/08/2026

New Arrivals | Washed Chrioso | Colombia

José Londoño and Santiago Salas both farm small plots in Antioquia, Colombia where Chiroso has become one of the region’s most exciting varieties. Both of these coffees were harvested in February, giving us a unique opportunity to taste two interpretations of the same variety.

José Londoño | Finca Santa Marta
José runs Finca Santa Marta, a two-hectare farm at 1,850 MASL. After years working on an avocado farm, he saved enough to purchase Santa Marta four years ago and has since committed the farm entirely to Chiroso.

His coffee is clean and delicate, opening with kiwi, melon and tropical fruit before developing sweeter notes of watermelon and papaya as it cools.

Santiago Salas | Finca La Marulanda
Nearby, Santiago Salas farms Finca La Marulanda at 1,800 MASL. After leaving for the city at 18, Santiago always hoped to return. In 2023, he and his wife were given a small piece of land by his father-in-law, where he planted his first 400 Chiroso trees. He has since expanded the farm to 2,500 trees, with another 1,000 on the way.

Santiago’s Chiroso is the riper and more fruit-forward of the two, with notes of nectarine, jackfruit, orange and coconut cream.

Two producers at relatively early stages in their farms, working with the same variety in the same corner of Antioquia. We’re excited to share both coffees for the first time and to follow their work in the years ahead.

06/08/2026

Jose & Pepe Jijon | Washed Mejorado | Ecuador

Our newest coffee to the menu is a beautiful washed Mejorado from father and son team Jose Ignacio Jijon and Jose Jijon

Together, Pepe and Jose, farm biodynamically and organically at Pepe & Co., their newer farm in Ecuador’s southern region of Loja. Every lot is shaped by careful farming, thoughtful processing and a deep respect for the land; resulting in coffees that speak clearly of both variety and place.

This washed Mejorado was grown at 2,222 masl, with cherries picked at peak ripeness, washed with spring water and dried slowly for 30 days on shaded raised beds.

The cup is exceedingly clean with white florals, green apple, white nectarine and lingering peach. It also has a bright, layered acidity and an elegant structure.

A beautiful expression of Mejorado, and one we’re grateful to share.

29/07/2026

Kainamui AA | Washed SL-28, SL-34, Ruiru 11 & Batian | Kenya

We’re continuing to enjoy the incredible lineup of Kenyan coffees on our menu and today’s release is another one we’re excited to share.

Kenya Kainamui AA comes from the renowned Kainamui Factory in Kirinyaga, where hundreds of smallholder producers deliver ripe cherry grown surrounding Mount Kenya. Careful processing and meticulous sorting result in a cup that is vibrant, structured and very Kenyan.

In the cup we’re tasting black currant, blood orange, hibiscus and brown sugar.

As each new lot arrives to our roastery, we’re reminded why Kenya continues to produce some of the most expressive coffees. Kainamui is a beautiful example of that clarity and intensity, and we’re thrilled to have it on the menu.

📷: rjg

23/07/2026

Partner Feature | Manifest Coffee & Community | Norwalk, CT

We are excited to kick off our wholesale partner features with MANIFEST | Coffee + Community

Built by Harrison, Manifest is a thoughtfully built and run mobile coffee bar serving the Norwalk community throughout the week. You can find him parked outside of several locations including City Hall, Veterans Park or Ludlow Park. Harrison does an amazing job of cultivating a warm, neighborhood feel with his boundless positivity and care for the people and community he serves.

We’re grateful to have Manifest as one of our partners and to see our coffees in the hands of someone who shares many of the values that matter to us most like hospitality and creating spaces where people feel welcome.

If you’re in the area, be sure to stop by and say hello. Here’s where you can find Manifest:

Mondays | 8am – 11am | Norwalk City Hall
Thursdays & Fridays | 7am – 1pm | Seaview Ave (outside Veteran’s Park)
Saturdays & Sundays | 8am–2pm | Ludlow Park

📷: rjg

20/07/2026

Hermanos Burbano | Washed Gesha | Colombia

We’re excited to welcome a new coffee from the Burbano family to the menu.

This washed Gesha comes from brothers Jose (pictured above), Miguel Angel and Jesus Burbano at their new farm, El Quebradon, in San Agustin, Colombia. At 1,950 MASL, the brothers are focused on cultivating exceptional coffees, dedicating much of the farm to varieties like Gesha, Chiroso, Pacamara and Laurina.

Their story is one of collaboration. Building on the work of their older brother Jenaro, who first introduced the family to specialty coffee, Jose now works alongside his younger brothers as they continue to invest in quality and development. Each brother brings a unique set of skills to the farm, and together they’ve created an environment where those strengths complement one another in pursuit of producing exceptional coffee.

This lot is beautifully expressive with a floral, elegant profile and a slightly more rounded texture than many of the Colombian Geshas we’ve offered. We’re tasting lemon chamomile tea, elderflower, peach and honey.

📷:

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