El Salvador Finca Kilimanjaro Honey

This delicious new coffee comes from fifth-generation coffee producer Aida Batlle and her farm, Finca Kilimanjaro. For this lot, Aida used the honey processing method, and we are delighted by the result.

The mysterious lineage of this coffee's cultivar in combination with high altitude and exceptional farm practices create a cup that tastes amazing!

Roasted fresh & shipped from the Equator Coffees Roastery every Wednesday.

6oz
2lb

One-time order

$17.00

Quantity

Flavor Profile

Origin
Santa Ana, El Salvador
Tasting Notes
Fruity and spicy with flavors of dried cranberry, pear, cocao butter, and baking spices.
Roast Level

Light Med Lt Med Med Dark Dark

Origin Story

Aida Batlle

Finca Kilimanjaro is owned and operated by Aida Batlle, a fifth-generation coffee farmer who has gained a great deal of respect within the coffee industry over the years. She entered her coffee in the very first El Salvador Cup of Excellence competition in 2003, making a splash by placing two winning lots, including first place for Finca Kilimanjaro. 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.

Located high in the hills above the town of Santa Ana, Finca Kilimanjaro (named by Aida’s father after the famous mountain in Tanzania) is planted with the Bourbon variety coffee, as well as what is rumored to be a mysterious cultivar imported from Kenya some seven decades ago. Could it be the renowned SL28, or a descendant of the original French Mission Bourbon? We may never know the true answer, but what we do know is this mysterious lineage in combination with high altitude and exceptional farm practices create a cup that tastes amazing!

Altitude

5,200-5,650 feet

Variety

Bourbon, Kenia

Processing

Honey

Why We Love This Coffee

We have been working with Aida for several years – for this lot we asked if she would use the honey processing method after offering fully-washed and natural lots the past couple of years. This way of processing involves leaving trace amounts of fruit clinging to the beans after harvesting and pulping. The method gets its name from the sticky, honey-like appearance the coffee develops while drying, and the sweet flavor profile it creates.

Sustainably Sourced

Good Coffee, Better Planet

We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.

As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.

El Salvador Finca Kilimanjaro Honey

Flavor Profile

Origin

Tasting Notes