Coffee: Aida Batlle Selection Indigo Reserve
Producer/Farm: Aida Battle/Finca Kilimanjaro
Origin/Region: El Salvador
Process: Iced Cascara
Altitude: 1580-1720 masl
Variety: Kenya SL-28 and SL-34 and Bourbon
Dry fragrance: punchy, a burst of spices and caramel, buttery
Tasting notes: Caramel, orange marmalade, cherries, spices, toffee, almond extract, lightly syrupy mouthfeel with lingering pleasant aftertaste. Toasted marshmallow and herbal aromatics are present. As it cools, light notes of hibiscus and almond skin emerge. Overall there is a nice balance of orange acidity and deep caramel sweetness.
Producer’s notes: This 2020 release of Indigo Reserve for the home connoisseur hails from Aida Batlle’s family’s world renowned Finca Kilimanjaro in El Salvador. This coffee has been processed using a unique method that she has developed through years of experiments, this process named “Iced Cascara”, incorporates the entire coffee fruit to give the resulting cup a flavor that transcends anything she has ever done before. Finca Kilimanjaro and Aida Batlle are both names that reverberate quality. They made their appearance in specialty 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.
Brew recommendations: My favorite brew showed off the fruity notes with more clarity using a V60 dripper with a V60 filter and a TBT of 3:15 to 3:30 mins. Brewing on Kalita or Origami with a Kalita filter gave a deeper, sweet caramel and almond profile. For an even sweeter experience, try using a “fast” filter, such as the P70 filters made by Saint Anthony Industries which can be adapted to a V60 dripper. I used my typical pour-over protocol which is posted here.
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