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 unique method I developed named "Iced Cascara" process which uses the fruit of the coffee in the fermentation.
First, the coffee cherries were picked, and the rind and flesh stripped away to reveal the seeds inside. This fruit, that nurtured the seeds for eight months as they grew on the trees, was dried to make a wonderful ingredient called Cascara. For this coffee, we took the cascara from a previous batch and brewed a tea which we then froze into large bricks. We put these bricks along with the freshly pulped coffee in a fermentation vessel for 18 hours under cool conditions.
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 flavours of tamarind and an elegant floral note. The bright cup is balanced with a sticky sweet structure and juicy body .
Altitude: 1580 – 1720 masl
Varieties: Kenya SL28, Kenya SL34 and Bourbon
Process: Iced Cascara
Flavor: Clean and crisp with a citric acidity and elegant berry notes in the cup, supported by a smooth syrupy body.