Producer: Aida Batlle
Farm: Finca Kilimanjaro
Altitude: 5100 - 5600 feet
Varietal: Kenya, Bourbon
Notes: Dark Brown Sugar, Blackberry, Meyer Lemon
The Washed Process
The coffee parchment undergoes a 12-hour dry fermentation before being washed in channels and dried on raised beds.
High on the slopes of the Santa Ana Volcano lies the world famous Finca Kilimanjaro. Owned and managed by fifth-generation coffee farmer and specialty coffee ambassador Aida Battle, Finca Kilimanjaro is one of the most consistent and innovative farms in the industry.
This year we are featuring coffee from Finca Kilimanjaro processed three different ways. Aida has become world famous due to the quality of coffee her farm produces and has spent the last few years experimenting with different processing methods. We think you’ll be pleased with the results.
More About Finca Kilimanjaro
This long-standing farm has earned a lauded reputation under Aida’s guidance over the last 12 years. Back in 1935, trees were brought to the farm from Kenya to share land with the traditional Bourbon trees. The coffee variety from Kenya features big, bright fruity notes that distinguish many African coffees, complimenting the balanced and deeply sweet notes of the Bourbon variety. Some of those original trees still stand on the farm, creating seedlings with a consistent flavor profile that defines her farm’s coffee - a little bit of Africa, a little bit of El Salvador.
Aida rose to prominence when she won the 2003 El Salvador Cup of Excellence and has since been featured in Time Magazine and The New Yorker. She consistently impresses us with her commitment to sustainable practices, quality, and innovation.
This lightly roasted coffee features a caramel and citric aroma, round body, and sparkling acidity. When brewed it has a flavor of white grape and clementine sweetness. Notes of caramel, lime, and mimosa make a decadent and effervescent finish.