HOME ROASTER SELECTION - BURUNDI PROCESS
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.
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.
Region: Santa Ana
Altitude: 1580 – 1720 masl
Varieties: Kenya SL28, Kenya SL34 and Bourbon
Process: Washed Burundi Process
Fermentation Time: 72 hours total
Drying Method: African drying beds under shade