Kilimanjaro farm is located on the highlands of the Santa Ana Volcano or Ilamatepec, 40 minutes away from the city of Santa Ana. The Batlle family purchased the farm in 1983, and are the third generation of a coffee family. Aida Batlle (the daughter) takes care of this coffee plantation which is nearly 40 years old, and located in one of the oldest coffee-growing areas in the country. She is a "hands-on" coffee grower, seen often at the farm and monitoring all the aspects of the harvest. This coffee was the 1st place winner in the first Cup of Excellence held in El Salvador, 2003. To win the 1st place award, they pay the workers well, with salaries double the usual rates, but also demand very high standards in picking and processing. The neat thing about Aida is, after winning, she has decided to take the small production from this 30-hectare farm and distribute it among just a few buyers. We get very little. And we all pay a healthy price for the coffee to support the farm's improvement. It's win-win for everyone. And this coffee is worth the effort - it's a fantastic, dynamic Central American coffee. The farm is on the Santa Ana volcanic slopes, and is planted with 80% Kenya cultivar, 15% Bourbon and 5% Pacas. There are definite hints of the Kenya character in this cup. Altitude is 1450 meters (4750 feet) and there are diverse shade trees on the farm including Pepeto Peludo, Copalch_, Cypress, Avocado and Peach. The cup has an intense dry fragrance; strong caramel sweetness, dark fruits and berry notes. The wet aromatics have an almost minty liveliness to them, with honey and butter as well. There's a very sweet cinnamon spice in the cup at the lighter roast level, pairing well with orange tea notes. At the lighter roasts there is jasmine flower, peppermint, a crisp brightness, with fresh raspberry and currant fruits, Meyer lemon, and black tea. The fruits have a winey tonality to them. The body is medium, and pairs well with a malty-sweet roast taste at City+ roast. The finish has fresh tea with lemon and mint. The volatile aromas on the cup are just fantastic. It is the best of what really high grown Central coffees can be ...it's what many other coffees wish they could be. After you cup a lot of Centrals, you key in on the qualities that this cup has in abundance and amplitude. And Aida's Kilimanjaro coffee shows that diligence, faith and investment in a farm can really pay off.