Synonymous with our annual offering, it's time to welcome back Kilimanjaro. The work of processing expert Aida Batlle, one of the first producers to grow Kenyan varieties like the SL28 and SL34 in El Salvador; since day one, we've been enthralled by the sweetness and texture Aida and her team achieve with Kilimanjaro coffees, no matter the process. A great example of how, when it comes to evaluating coffees, high scores are often awarded for bright acidity or wild flavours, while coffees with exceptional texture and body, like Aida's, tend to get lost in the mix. A version of our perfect profile, embodying what we look for in mouthfeel, this Kilimanjaro honey processed lot is, quite simply put, delightful.