Reknowned producer Aida Batlle grows a combination of Kenya SL-28 variety mixed with native Bourbon cultivars. It's an unusual mix for Latin America. She then takes this blend of coffee and processes it about a half dozen different ways. This year we purchased two different preparations of her excellent Kilimanjaro coffee, Natural, which was offered a couple of months ago, and this uncommon Burundi double soaked process.

The Burundi style processing creates a super clean washed coffee with maximum sweetness with the other, Natural preparation. highlights fruitiness. Both processes and resulting coffees are delicious, however different. Each process appeals to different palates, though many of us love both of them.