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This week only, buy a Blue Label coffee and get 15% off any holiday coffee!

Finca Kilimanjaro / Natural

El Salvador
Raspberry, Lemon, Port Wine
30.00

Availability: In stock
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This lightly-roasted natural coffee features a chocolate and strawberry aroma, creamy body, and pineapple acidity. Flavors of raspberry and lemon lead to a port wine finish.

Details

Producer: Aida Batlle
Farm: Finca Kilimanjaro
Altitude: 5100 - 5600 feet
Varietal: Kenya
Process: Natural
Roast: Light
Notes: Raspberry, Lemon, Port Wine

The Natural Process

The coffee is floated in water tanks to sort out the best cherries, then allowed to dry intact on raised beds before being de-pulped. This process allows the acids and sugars from the cherry to ferment and impart more sweetness and a heavier body to the coffee.

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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