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Roast: Light
Origin: Sidama, Ethiopia
Process: Washed
Varietal: Local Landrace
Indulge in a peachy sweet and super expressive coffee, previously featured on Fellow Drops. This is ILSE’s second year working with Hamasho. The washing station processes the cherries from farmers high in Ethiopia’s Bombe mountains and the 2,300+ MASL elevation results in small, very dense beans packed with nuance. We tasted peach tea, florals, honey, strawberry, jasmine, and baking spices, with a sweet aroma, a silky body, and pineapple-like acidity.
Bag Size: 12 oz (340 g)
Roast: Light
Origin: Sidama, Ethiopia
Varietal: Local Landrace
Elevation: 2300 MASL
Process: Washed
Roaster Tasting Notes: Limeade, Jasmine, Melon, Bergamot, Citrus Oil
We Tasted: Peach Tea, Florals, Honey, Strawberry, Jasmine, Baking Spices
All coffees are roasted to order and shipped direct from ILSE.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Based in Connecticut, ILSE is a small two-person coffee roaster, founded and operated by Rebecca Grossman and Lucas Smith. They are dedicated to bringing out the natural sweetness and nuances of each coffee, rather than imparting any roast flavors onto them. In their own words: “Our main focus is to find beautiful coffees and then try to not mess them up.”
Pour-Over Recipe
Using Stagg [X] Dripper
Coffee: 23.5 g
Water: 350 g at 205°F
Bloom: Pour 47 g and let saturate for 35 seconds
Pulse Pours: After the bloom, pour to 103 g, then 100 g, and finish at 100 g
Total Brew Time: 3:30 minutes
Watch our brew guide.
Here’s how we brew this sweet, structured, and super-expressive coffee
