Aida Batlle Finca Kilimanjaro Dry Process

Candied Orange, Fudge, Maraschino Cherry

Of the world’s many coffee producers, only one has been featured by The New Yorker for her groundbreaking cups—Aida Batlle. Her farm, Finca Kilimanjaro, doesn’t produce much, and what lots it does churn out tend to get snatched up fast, so this is an exciting offering.

Grown on Aida’s estate, Finca Kilimanjaro, this bag is a throwback to the days before progressive processing methods dominated the scene. It’s an impeccably clean natural process that leans heavily on her signature varietal, SL28.

“SL28?” you seem to ask. “Isn’t that a Kenyan varietal?” Why indeed it is, you insufferable snob. It traces its roots to the Scott Laboratories selections of the early 20th century and has become synonymous with Kenya’s intricate structure and sparkling acidity. Few places outside of Kenya grow it, and Aida’s trees are among the oldest you’ll find beyond their home origin. Matched with a helping of Bourbon, they create a cup that blends Kenyan clarity with Central American heft.

Decadent is the word for this brew. It’s rich and deep, with an impossibly sumptuous mouthfeel—especially given its cleanliness. There’s fudge at work here, along with a bit of candied orange. Put them together and you have a confectionary wonder. Not to be outdone by the orange-chocolate combination, a cherry note emerges—rich and resonant, Maraschino in character. The fruit notes bloom as the cup cools, but that fudge quality never fades. It’s this combination of elements that creates the magic: a delicious cup that’s as clear and high-toned as it is sweet and decadent.