El Salvador Buenos Aires Single-Origin Espresso
For the seventh year in a row we are featuring coffee from Finca Buenos Aires! In an ongoing collaboration with Aida Batlle and the J. Hill family, the owners of the Buenos Aires farm, we are featuring this delicious natural-processed coffee as a single-origin espresso.
Natural, or dry processing is the primary method used in the arid climates of Eastern Ethiopia and Yemen, where access to fresh water is scarce. After harvesting, the fruit is left to dry whole on the bean imparting intense fruit flavors into the coffee. Now, this method is practiced in many coffee producing countries throughout the world as farmers look for ways to differentiate their coffee and create unique flavor profiles. El Salvador was an early adopter of the natural process and many producers have perfected the technique. The method doesn’t come without risk however, it’s notoriously finicky. Improper management can result in dirty, off-putting flavors so it requires a producer like Aida Batlle with considerable expertise to execute well.
Aida Batlle is a fifth-generation farmer who has been working in coffee for nearly two decades. Batlle entered coffee in the very first El Salvador Cup of Excellence competition in 2003, making a splash by placing two winning lots, including the first place award. Since then she has garnered admiration for her commitment to quality and transparency, as well as for providing high wages, health care and other benefits for her workers. Batlle expanded her influence beyond her family’s farms and began working with other growers under the banner Aida Batlle Selection. This coffee is a result of that collaboration.