4-15-11

 

Since 2004, pretty much any project Aida Batlle touches has been among the highlights of my personal coffee career and, indeed, a highlight for Counter Culture, as a whole.

 

In the past, we have always been struck by the attention to detail Aida has in her picking. "Ripest coffee I have ever seen" is a common phrase from anyyone who has been to her farms or even just seen photos. I think last year her ripe average was 97.2 percent or something crazy like that ... and, yes, she is meticulous enough to know that information, as well.

 

I was in El Salvador a few weeks ago visiting Aida's coffee farms, and, this year, while still being awestruck at the ripeness selection, the new title for the coffee is "most experimental." Aida has taken her drive and put it full force into making her process better, using concepts and ideas from around the world to accentuate the character of her coffees. This willingness to keep perfecting the process every year – to such an extent – is one of a kind. And, of course, that applies to Aida herself.

 

Here is my photo set from the time that Peter and I spent with Aida along with notes on each photo.

 

Thanks,
Tim