Aida Batlle first made news when her Kilimanjaro swept the international Cup of Excellence in 2003. Then, at auction, it fetched the highest price per pound for a coffee in history. Now, 13 years later, the Kilimanjaro is still making waves in the coffee industry as it is being prominently featured in a new
Aida Batlle consistently impresses us with her commitment to sustainable practices and quality. During harvest, she is very hands on, participating in the harvesting and sorting process to ensure that only the ripest cherries make it through to the processing stage.
Finca Kilimanjaro is located high on the slopes of the Santa Ana volcano. The rich volcanic soil creates a ideal micro-climate, similar to the coffees grown on the high slopes in Kenya. It is unlike any coffee produced in Central America, with a truly distinct flavor profile. Finca Kilimanjaro is planted with a combination of Kenyan and Bourbon varieties. Aida is deeply focused on maintaining only the highest quality coffee, taking great care during cherry selection and processing.
In 2003, Finca Kilimanjaro astounded the judges at the first El Salvador Cup of Excellence competition with its complex sweetness and exquisite aftertaste and mouthfeel. It is truly one of the most unique El Salvadoran coffees available. Aida Batlle was new to the coffee world at that time, but has since become one of El Salvador’s most innovative coffee producers.
Finca Kilimanjaro’s quality is a testament to the hard work and attention to detail of Aida and her workers. On visits to the farm, it is clear that she is intimately involved in every aspect of coffee production.She is not one cut corners or to skimp on quality. She also recognizes that imperative to producing quality coffee is paying her workers a sustainable wage. In fact, she pays her workers almost twice the normal wage.
There are many coffees in the world, but few have earned the name recognition and reputation that Finca Kilimanjaro maintains world-wide.*
The cascara is strictly from Aida Battle. Predominantly from either Los Alpes or Finca Kilamanjaro. We call it to you because it doesn’t taste like coffee and it would be confusing if we called it coffee.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Slingshot Cascara Tea, from Slingshot Coffee Company in Raleigh, North Carolina. Feel free to pull up a chair.
region: Santa Ana, El Salvador
farm: Finca Kilimanjaro // Finca Los Alpes
producer: Aida Batlle
elevation: 1650 meters above sea level
cultivars: Bourbon, SL28
process: fully washed, patio dried
*content courtesy of PT’s Coffee Roasting Company
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.