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GREEN - HOME ROASTER SELECTION - ICED CASCARA PROCESS
GREEN - HOME ROASTER SELECTION - ICED CASCARA PROCESS
GREEN - HOME ROASTER SELECTION - ICED CASCARA PROCESS
Aida Batlle Selection

GREEN - HOME ROASTER SELECTION - ICED CASCARA PROCESS

Regular price $18.00 $0.00 Unit price per

Now even the smallest roaster or home coffee enthusiast can work directly with Aida Batlle to access her high - grade raw coffee beans. Perfectly sized for those curious to try their hand roasting her exclusive coffee, the Home Roaster Selection gives access to some of her finest green coffee.

Aida is offering vacuumed packed bags of green Finca Kilimanjaro from her families renowned farm. 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 flavours, grow interspersed with the tall Bourbon trees that were first brought to the region by Aida’s great great grandfather.

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The iced cascara processing method is the newest and most unique of all of Aida’s methods. Basically, this coffee is a twist on Aida’s cascara tea process—the cascara tea being a type of tea made from the discarded outer flesh of the coffee cherry.

She uses the dried fruit from previous batches of cherries to make a deliciously sweet and strong tea which she freezes into large bricks. These ice bricks are essential to lowering the temperature in fermentation tank and slowing the process down. The freshly pulped cherry undergoes an 18 -hour dry fermentation with the cascara ice bricks. After a wash with fresh water the coffee is ready to go to the raised drying beds under shade cloth to dry for 9 days. The result is an incredible cup that is razor clean with a syrupy body and flavors of tamarind and citrus.

 

DETAILS:
Finca Kilimanjaro
Region: Santa Ana
Altitude: 1580 – 1720 masl
Varieties: Kenya SL28, Kenya SL34 and Bourbon
Process: Iced Cascara Washed
Fermentation Time: 18 hours
Drying Method: African drying beds under shade
Harvest year: 2021
Packaging: Vacuum pack