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Ilse Coffee

Colombia Craft Coffee - Jhon Jairo Gomez

Regular price $22.00 USD
Regular price Sale price $22.00 USD
Sale Sold out

Ilse is really happy to have Jhon's coffee back on their menu!

This is Jhon's third harvest selling his coffee, and it keeps getting better every year. This harvest, Ilse's team found a lot more flavor development in his coffee which brings more clarity and balance. Its tastes like flavors of tropical fruit that remind us of guava along with citrus rind and great sweetness. 

  • We taste: Guava, Forest berries, Citrus peel
  • Region: El Rosario, San Agustin, Huila
  • Varietal: Tabi
  • Altitude: 1900 MASL
  • Harvest: July-August 2021 Mitaca Harvest
  • Process: Washed

About Jhon:

Two years ago, Ilse's friends and partners at Semilla purchased Jhons one-bag lot of Tabi. This was the first time Jhon had sold his coffee as a separated micro-lot and one bag is all that he could set aside due to financial and infrastructure reasons. The rest of his coffee he would sell "En Verde" which essentially means the coffee cherry was de-pulped but not further processed and dried. Buyers would then dry the coffee and sell it at a profit. Ilse sees this happen a lot in Colombia and other countries because simply the farmers need to receive payment faster. Selling this way requires way less labor and effort, but they often receive at times 50% of what the market price would be. Whereas in the current system for specialty coffee, to put in the work to process and properly dry the coffee to produce a better cup you may receive a higher price but the problem is when you receive that payment. Often times producers cant wait as long as it takes and in turn decide to sell their coffee "wet"

Last year, Jhon was able to increase his production from one bag to ten, and for this Mitica harvest, he produced five. It's crazy to think that someone with the capabilities to produce the level of quality Jhon has can be put in a position where the quality is never recognized and instead gets sold wet. 

Stories like this clearly illustrate how the current system by which coffee is sold isn't working for smaller producers.

Processing Details:

Cherries are collected every three weeks at peak ripeness and are floated to
remove underripe and defective seeds. The remaining cherries are left to ferment for
20 hours, before being de-pulped and placed in plastic bags for an additional
fermentation of 72 hours. The seeds are then rinsed and turned out on raised drying
beds to be dried for 26 days.

Ilse Coffee is female-founded company based out of Stamford, Connecticut. Ilse Coffee is committed to being as open and transparent as possible about the way they do business and who they do business with.

Ilse Coffee is a small, micro-roasting company who seeks out the highest quality coffee to roast and serve. They work with importers, who value transparency as much as they do, to find producers who demonstrate an interest in quality and sustainability.

Buying from smaller producers is an important priority for Ilse Coffee, as they want to have a clear understanding of the supply chain they are participating in, as well as uphold their desire and commitment to clearly pass that information on to you.

Important information for us to share with you, our customer:

Producer or group of producers. Who grew the coffee?

Length of relationship with producer. Is this a producer we have been working with year-after-year? If so, why? And for how long?

Price that the producer received for their coffee. This is referred to as "farmgate" and is generally listed in the local currency (which we will convert to USD as accurately as possible).

FOB price. The price of the coffee after it has been milled and is at the port for export.

Cost of production. How much it cost to produce a lb. or kilo of coffee (which can be difficult information to obtain but something we will try and find whenever possible).


How do they purchase coffee? 
Each harvest they receive numerous pre-shipment samples from their importing and exporting partners which are samples of the best coffees from that harvest. They analyze the green coffee, roast small 50-gram samples, and cup the coffees to assess the quality and to determine if its a coffee that excites us. Most of their coffees are purchased while the coffee is still at origin but they do also buy a number of spot coffees.

What do they consider when purchasing?
When purchasing we consider the quality and the traceability of the coffee. Is it from a single producer or group of producers? Where exactly does this coffee come from?
They consider the size of the producer's farm, as they are most interested in working with smaller producers who we can have the greatest impact and growth with.
They take a look at the varieties grown on the farm, the elevation of the farm, farm practices, as well as if we have worked with this producer before.
Other items they consider: How will the coffee fit into their menu? Are they able to find out the farm gate price of the coffee? What about cost of production?

Ilse Coffee believes, like with most things, starting with the best raw product is extremely important. They look for coffees that are naturally sweet and flavorful, as they have a strong appreciation for a fruit-forward cup. With that being said, they are an ingredient-driven coffee company.

Ilse's goal as coffee roasters is to bring out the natural sweetness and flavor
that is a result of all the hard work done by producers at origin. They never want to impart any roast flavor in our already beautifully vibrant coffees. They want to bring out the truth in the coffee they buy.