Guatemala Finca Batres II

Producer David Batres
Farm Finca Batres II
Municipality Monteverde
Department Santa Rosa

Sun Exposure Mixed shade
Farm Size 2ha
Altitude 1,750masl
Latitude 14.33985
Longitude -90.14494

Variety Tekisic
Process Natural
Fermentation Dry
Drying 23 days on raised beds with shade

Harvest Year 2023/2024

Flavor Chocolatey, Plum, Dried Fruit, Baking Spices, Orange
Descriptors Buttery, Smooth, Long Lasting

About this coffee We first became familiar with David Batres in 2023 while Peter was participating in Guatemalas One of A Kind program and around the same time David was completing his second harvest on his tiny 2ha farm  in the mountains of Santa Rosa. During this time is when we found aligned values and goals and David has been kindly sharing so much of his experience and knowledge ever since.

David is a fourth-generation coffee farmer, whose parents had immigrated to Canada while he was still young, but would return to Guatemala for part of the year to work on the family’s coffee farm where whole cherry would be sold to middlemen in the local market. After David married his wife, they returned to living in Guatemala and purchased a small farm outside her village of Quesada. However, instead of selling coffee cherry like his family had done in the past, David committed himself to specialty coffee and learning how to grow and process top scoring lots. He bought a small hand pulper, built raised beds, and reached out to the Coffee Quality Institute for guidance.

The Tekisic variety comes from El Salvador, and is a selection of the Bourbon variety that the Salvadoran Institute for Coffee Research (ISIC) released in 1977 after 28 years of selective breeding. Ripe cherries are hand harvested and measured for a brix of 21-24 degrees before floating and hand sorting by color and texture; Davids goal here is to ensure +95% of the lot is uniform. Cherries are then set to dry on raised beds to begin drying where around day 4 the hardened cherries are then layered to slow the drying process and rotated approximately every 45min during the daylight hours and covered during the night to avoid rehydration. After 23 days the coffee is at his goal of 10.5% and the dried cherries are stored in his warehouse for a month to guarantee a more homogenized lot before finally being hulled and vac sealed where they finally ship to us!

David has big plans to continue growing, processing, and delivering amazing coffees and we are honored to be part of that journey and to partner with David and Finca Batres as they continue down the path of excellence.