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 Burundi style fermentation.

The processing method for this coffee is quite unique. Once pulped the coffee undergoes two 24-hour fermentation processes. The first is a dry process, where the coffee sits in the fermentation tans sans water. At the 12-hour mark, the fermentation is interrupted, and the coffee is rinsed with a little freshwater and turned with a wooden paddle. It is then submerged in fresh water, spending a further 24 hours in an underwater fermentation, again washed every 12 hours. The coffee then goes back to the fermentation tank to soak in more freshwater for a final 24 hours before being placed on raised drying beds under shade cloth and polycarbonate roofing. It’s an intense process that leads to incredible flavors of stewed stone fruits and caramelized sugars and a delectably creamy texture.

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 a bright cup of orange juice with hints at the deeper flavors of tamarind  and an elegant floral note. The bright cup is balanced with a sticky sweet structure and juicy body .

DETAILS:
Finca Kilimanjaro
Altitude: 1580 – 1720 masl
Varieties: Kenya SL28, Kenya SL34 and Bourbon
Process: Burundi Style Fermentation 
Flavor: Clean and crisp with elegant acidity and juicy berry notes in the  cup, supported by a smooth syrupy body.