Pear. Caramel. Almond.
||J. Hill Y Cia
|Pear. Caramel. Almond.
About this coffee :
Finca Kilimanjaro is world-famous, not only for its coffees, but for having a profile typically considered unachievable in El Salvador. In this unrivaled microclimate, Aida nurtures Arabica varieties transplanted from Kenya, one of the most revered origins for quality, into the prize-winning coffees that put her on the map.
This edge is thanks to Kilimanjaro’s unique geography. Pushing right up against the frontier of the Cerro Verde National Park, which covers the top of the Llamatepec Volcano, its fertile volcanic soils and remarkable biodiversity create the perfect growing conditions for Aida’s transplants.
Of course, these growing conditions would mean little without Aida’s perfectionistic approach to processing. Continuing her homage to East Africa coffees, Aida replicates fermentation styles original to Ethiopia, Kenya, and Burundi before washing and screen-drying cherry on her personal mill.
There are 2 coffees with different processing methods. The Natural coffee has vibrant tropical fruitiness & very juicy coffee, finish with a winey aftertaste.
Whereas the Kenya Washed is delicate & complex. With pear, caramel sweetness & almond nuttiness on aftertaste. Both coffee is super duper clean as a result of great processing practices.
Brewing Recipe :
18g of coffee to 300g of water
Roasted on 30th of April
Whole bean coffee ships within 24 hours