ROASTED - INDIGO RESERVE

Indigo Reserve represents Aida Batlle's finest coffees, selected by her personally for each release. This release of Indigo Reserve comes from her family's world renowned Finca Kilimanjaro in El Salvador. The coffee has been processed using a Burundi style fermentation. The processing method for this coffee is quite unique. Once pulped the coffee undergoes two 24-hour fermentation processes. The first is a dry process, where the coffee sits in the fermentation tans sans water. At the 12-hour mark, the fermentation is interrupted, and the coffee is rinsed with a little freshwater and turned with a wooden paddle. It is then submerged in fresh water, spending a further 24 hours in an underwater fermentation, again washed every 12 hours. The coffee then goes back to the fermentation tank to soak in more freshwater for a final 24 hours before being placed on raised drying beds under shade cloth and polycarbonate roofing. It’s an intense process that leads to incredible flavors of stewed sto