She's a highly respected fifth-generation coffee producer in El Salvador who has gained international recognition for her innovative approaches to coffee production and processing.
Her Finca Kilimanjaro is in the Santa Ana region approximately 1700 meters above sea level. There, high quality Kenyan varieties SL28 and SL34, renowned for their pronounced fruit flavors, grow interspersed with the tall Bourbon trees that were first brought to the region by Aida’s great-great-grandfather.
We are honored to have this coffee on our menu. Read more about Aida in this New Yorker profile.
