Sprudge.com loves the coffee that comes from Aida Batlle’s farms in El Salvador. We were delighted to have an opportunity to ask this Sprudgie Award winner about the 2010 harvest, some unique techniques going on at her farms, and Aida’s plans for the future.
Sprudge: We heard that you acquired a new farm this year. Is that so?
Aida: Yes, it is 14 hectares and I named it Finca Tanzania!
S: What were some of the challenges you faced in 2010? Was weather a factor?
A: This 2010 crop has had a lot of challenges. My yields were down 40%. We had funky weather…too much rain and then not enough during critical periods.
S: We heard you’ve been experimenting with freezing red cherries. Can you tell us about this? Do you have any other experiments happening on the farm?
A: I am freezing cherry. I started to do this 3 years ago in zip lock bags. Have now moved on to vacuum packing it and also using GrainPro bags. Tom/Sweet Maria’s cups it for me every year. Also this year I did some “fermentation” experiments with Aleco/Stumptown. We did traditional style, Kenya style, Kenya Anaerobic style and Burundi style with Finca Kilimanjaro. They were SOOO different! It was really interesting how the same coffee, same day’s pick, just “fermented” differently could be so…well…different!
S: Where can we enjoy your coffee? Japan? The US? Scandanavia? Russia?
A: I am fortunate enough to be working with some of the best roasters in the world. You can enjoy my coffee in Japan at Ogawa Coffee, in Norway at Stockfleth’s and Kaffebrenneriet, just to name a couple of shops. It’s roasted there by Solberg & Hansen. In the US my coffee is roasted by Counter Culture Coffee, Stumptown Coffee Roasters, PT’s Coffee and Sweet Maria’s.
S: What are you looking forward to in 2011?
A: I am looking forward to continuing experimenting, hopefully higher yields and of course producing spectacular coffees.
