There's some debate about what coffee is the most exclusive, rarest, and most outstanding in the cup, a debate I always find particularly boring. There is no single "excellent coffee" out there; it's not a mountain you scale that culminates in one peak, and one perfect little cup of coffee waiting for you on top. If you market coffee packaged in a wine bottle, grown on a trellis, or scavenged from rodent excrement, it doesn't make it good coffee (or even rare). Further, if you try to distinguish a set of truly excellent coffees, carefully processed, with dynamic cup character, you still end up with no single winner, since excellence in coffee means suiting the polymorphous aspects of the human senses. Luckily, great coffees are as diverse as our senses used to appreciate them. But if there is single coffee lot we buy each year that probably has more more work invested in each seed contained within. Like no other small-lot coffee I have tasted (or even heard about), Aida's Grand Reserve is the product of careful selection, harvesting, picking, processing, and blending. Yes, blending, just as a master vintner might blend from particular parts of an estate to achieve a special reserve, Aida has selected pickings from her 3 small farms, Finca Kilimanjaro, Los Alpes and Mauritania, cupped and blended them to form the Grand Reserve. This involves traditional wet processing, as well as a "raisin coffee" component, in which the coffee cherry is allowed to dry partly on the tree, until the red exterior darkens and wrinkles slightly. You get the feeling with this lot that every single little green bean was inspected under a microscope and chosen for this lot.