Producer Aida Batlle’s unique cascara-tea washed process crowns this year’s Kilimanjaro Espresso Focus. Revealing layer after layer of dessert-like flavours, Kilimanjaro Cascara espresso maintains the textural complexity of the honey-process lot before it. Since day one, we've been enthralled by the sweetness and texture Aida and her team achieve with Finca Kilimanjaro’s coffees, no matter the process. Batlle was a pioneer of drying the typically discarded cascara (coffee pulp) into a hibiscus-like tisane. For this process, a frozen block of cascara tea from Kilimanjaro’s farms is added to depulped cherries while they ferment in the tank, slowing fermentation while introducing sugar and organic compounds to the reaction. The resulting coffee has the velvety texture synonymous with Finca Kilimanjaro, but also a clean, jammy, and tart acidity. Fully realised as a show-stopping espresso, Kilimanjaro Cascara invokes chocolate mousse, tart cherries, and hazelnut cream.