ROASTED - INDIGO RESERVE
Indigo Reserve represents Aida Batlle's finest coffees, selected by her personally for each release. This release of Indigo Reserve comes from her family's world renowned Finca Kilimanjaro in El Salvador. The coffee has been processed using a method I developed named "Kenya" process.
It makes sense for a coffee like Kilimanjaro to be processed in a manner similar to what they do in Kenya. The SL varieties (that originated in Kenya) in this lot respond well.
Once the coffee has been floated and pulped it undergoes a 48 hour dry fermentation, washing every 12 hours. Washed in this example means we add a little bit of fresh water and turn with a wooden paddle. After the final wash the coffee is returned to the fermentation tank to soak in fresh water for 24 hours before being placed on drying beds. The result is a coffee with a sparkling acidity and juiciness.
Finca Kilimanjaro and Aida Batlle are both names that reverberate quality. They made their appearance in Speciality Coffee in 2003, when in her first year as coffee producer, Aida became the first woman to ever secure the converted winning title of “Cup of Excellence”. Finca Kilimanjaro is home to some of the finest coffee varieties in the world. High quality Kenyan varieties SL-28 and SL-34, renowned for their pronounced fruit flavors, grow interspersed with the tall Bourbon trees that were first brought to the region by Aida’s great great grandfather.
Each 8 or 12oz bag of roasted coffee (by Panther Coffee in Miami, FL) showcases the Ethiopia process and provides a unique insight into her undivided attention to quality. This coffee tastes like warm honey with stewed stone fruits, topped off with some bright fresh citrus zest to support that sticky sweet structure and juicy body.
Altitude: 1580 – 1720 masl
Varieties: Kenya SL28, Kenya SL34 and Bourbon
Flavor: A sparkling acidity and apple like juiciness with fine caramels.