Weekly Roasts: ilse and Moklair

Discover two new coffee releases: a bright washed Ecuadorian roast from ilse coffee, and a lively Panamanian Geisha from Moklair Coffee Roasters with natural nitrogen maceration processing.

Nov 19, 2025

Dear coffee lovers,

I hope you’re all doing well today! Kicking things off as usual with a few interesting finds from last week:

Standart introduces their newest, limited edition book, A Measure of Life: Coffee Moments from the Past Century, which is now available to pre-order.
Take a look at this modified, DIY ’09 Suzuki Every car shared by GO OUT magazine.
Amsterdam Berlin shares a variety of experience design and objects made for the Nike ACG Racing Department.

Time for Weekly Roasts! Today we have a crisp, washed Ecuadorian coffee from ilse coffee in Connecticut, USA, and a complex Panamanian coffee with natural nitrogen maceration processing from Moklair Coffee Roasters in Reims, France. Let’s dive in! 👀

The daily sipper

Jose & Pepe Jijon

Roaster: ilse coffee
Origin: Putushio, Loja, Ecuador
Producer: Jose & Pepe Jijon, Fincas Del Putushio
Variety: Mejorado
Notes: Green Apple, White Grape, Pomegranate
Process: Washed

Note from the roaster:

This coffee comes from the father and son team, Jose and Pepe Jijon. Their newer farm, Fincas Del Putushio is an exciting new project in Ecuador’s southern region of Loja. This lot is a separation of Mejorado grown at 2222 MASL, harvested in June 2025. This is a pristine expression of the Mejorado variety with great flavor clarity and structure.

Recommended brewing methods:
Hario V60 · Kalita Wave · April Brewer · Cafec Flower Dripper · Stagg Dripper

👀 Get this coffee →
👀 More coffee from ilse →

The wild one

Finca Deborah [Nirvana]

Roaster: Moklair Coffee Roasters
Origin: Volcán, Chiriquí, Panama
Producer: Jamison Savage, Finca Deborah
Variety: Geisha
Notes: Red Wine, Orange, Cherry, Chocolate
Process: Natural Nitrogen Maceration

Note from the roaster:

Finca Deborah is Jamison Savage’s foremost terroir-cognizant coffee estate, nestled at 1,700 to 1,900 masl in Volcán, Chiriquí, Panama. Hidden beneath a rainforest canopy and powered entirely by solar energy, the farm operates as a living ecosystem, regenerative, and deeply respectful of its environment. In this pristine setting, Geisha trees grow slowly under filtered light, absorbing the humidity, minerals, and quiet energy of the surrounding cloud forest.

Recommended brewing methods:
Hario V60 (try it iced!) · Origami Dripper · Orea V4 · AeroPress · espresso

👀 Get this coffee →
👀 More coffee from Moklair →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis