We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
This coffee was the 1st place winner in the first Cup of Excellence held in El Salvador, 2003. Kilimanjaro farm is located on the highlands of the Santa Ana Volcano or Ilamatepec, 40 minutes away from the city of Santa Ana. The Batlle family purchased the farm in 1983, and are the third generation of a coffee family. Aida Batlle (the daughter) takes care of this coffee plantation which is nearly 40 years old, and located in one of the oldest coffee-growing areas in the country. She is a "hands-on" coffee grower, seen daily at the farm and monitoring all the aspects of the harvest. To win the 1st place award, they incentivised the workers with salaries double the usual rates, but also demanded very high standards in picking and processing. The neat thing about Aida is, after winning, she has decided to take the small production from this 30 hectare farm and distribute it among just a few buyers. we get very little. And we all pay a healthy price for the coffee to support the farms improvement. It's win-win for everyone. And this coffee is worth the effort - it's a fantastic, dynamic Central American coffee. The farm is on the Santa Ana volcanic slopes, and is planted with 95% Bourbon and Kenyan cultivars, with the remaining trees being Pacas. Altitude is 1450 meters (4750 feet) and there are diverse shade trees on the farm including Pepeto Peludo, Copalch_, Cypress, Avocado and Peach. When I cup this coffee, the dynamic brightness, lively, tingly, can only be compared to fresh crushed mint leaves. It's not the best description in terms of flavor, but it is perfect in terms of effect. At the lighter roasts there is jasmine flower, peppermint, a crisp brightness, with fresh raspberry fruits, meyer lemon, and black tea. The fruits have a winey tonality to them. The body is medium, and pairs well with a light malt roast taste at City+ roast. The finish has fresh tea with lemon and mint. The volatile aromas on the cup are just fantastic. It is the best of what really high grown, traditional cultivar Central coffees can be - it's what many other coffees wish they could be. After you cup a lot of Centrals, you key in on the qualities that this cup has in abundance and amplitude. And Aida's Kilimanjaro coffee shows that diligence, faith and investment in a farm can really pay off. My warning is to buy it soon; this is a very small lot, and to allow many to try this exemplary coffee, we impose a 2 Lb limit per person. This coffee arrived a bit ago, and I was stashing it (a few of you caught on, when you saw that Stumptown was selling there allotment of this great coffee). Since it is vacuum packed, and we have so many nice Salvadors, I held off the offering for a little while.