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Finca Kilimanjaro / Burundi Process

El Salvador
Fig, Caramel, Cedar

Availability: In stock
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This light-medium roasted coffee from Finca Kilimanjaro features a maple syrup aroma, round body, and blackcurrant acidity. Flavors of fig, caramel, and raisin give way to a lingering cedar finish.

Through March 31st, PT's is honoring women coffee producers by donating $0.50 from each sale of this coffee to Grounds for HealthSince 1996, Grounds for Health has worked in Latin America and Africa to address one of the most significant disparities in women’s health globally: Cervical cancer is a nearly 100% treatable disease, and yet in the next 15 years it is expected to kill six million women—90% of whom will live in developing countries. Grounds for Health specializes in working in communities that represent the base of global supply chains for coffee, tea, cut flowers, and cocoa.

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Producer: Aida Batlle
Farm: Finca Kilimanjaro
Altitude: 5100-5600 feet
Varietal: Kenya
Process: Burundi
Roast: Light-medium
Notes: Fig, Caramel, Cedar

The Burundi Process

Finca Kilimanjaro's unique Burundi Process begins with a 24-hour dry fermentation and a brief wash every 12 hours. The coffee then begins a 24-hour underwater fermentation, with washes every 12 hours, then a 24-hour soak in a fermentation tank, after which the coffee is finally placed on drying beds. 

The Story

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 Batlle, 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.

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