El Salvador

Finca Kilimanjaro

A deep and rich profile punctuated by a round and juicy red berry acidity in this lot by renowned producer Aida Batlle.

Grown by highly experienced producer Aida Batlle, the first ever female Cup of Excellence winner.
Coffee expression
Fruity and Rich
Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)

Regular price: $23.00
incl. vat/tax
Sale price: $23.00
incl. vat/tax
Regular price: ~~$23.00~~
Unit price: per

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Producer

Aida Batlle

Minimum resting period

Filter 7 days | Espresso 14 days

For all brew methods

This washed lot exhibits typically Salvadoran chocolate notes, punctuated by a crisp acidity.

FINCA KILIMANJARO

Aida Batlle

Finca Kilimanjaro is owned by the Batlle family, and has been run mainly by Aida Batlle, the sixth generation of the family to produce coffee, for almost 2 decades. Aida is a true trailblazer in the coffee world, having been the first woman to win a Cup of Excellence, the inaugural Salvadoran competition in 2003. Fleeing to Miami during El Salvador’s brutal Civil War, Aida returned to the family’s farms in the late 90’s. Although much of the coffee from the farms was pre-contracted to a local buyer, Aida was free to experiment on the highest plot of land, with the highest quality potential, Finca Kilimanjaro. It was not long after this that her attention to detail paid off, and the Cup of Excellence win opened the doors not only for the Batlle farms, but for a wider quality revolution in El Salvador. Since then, Aida has worked with some of the finest roasters across the world, innovating in new varietals, processing techniques, the export of cascara, and developing direct trade models.

Kilimanjaro is one of three Batlle family farms, located on the slopes of the Santa Ana volcano.

SANTA ANA

Volcanic Soil

This coffee comes from Kilimanjaro itself, located high on the slopes of the Santa Ana volcano, not far from the town of Santa Ana itself. The volcanic soils of Santa Ana are very fertile, leading to excellent yields as well as quality. Here, as on all of the family farms, the level of control at all stages is impressive. Only the ripest red cherries are picked, fermentation protocols are followed to the letter, and coffee is stored and dry-milled under exacting conditions. This lot is a blend of the varietals grown at Kilimanjaro, which includes both SL varietals and Bourbon, processed using the washed method. This leads to a rich and sweet cup, with a round and juicy berry acidity.

Technical Data

Producer
Aida Batlle
Region
Santa Ana
Altitude
1700 masl
Varietal
SL28, SL34, Bourbon
Process
Washed
Harvest
March 2021

Honey Process

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

Continue to explore:

Finca Kilimanjaro

Aida Batlle

Volcanic Soil

Technical Data

Honey Process

Brew Guides

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Equipment