Guatemala Finca Batres

Producer David Batres
Farm Finca Batres II
Village Laguna Seca
Municipality Quesada
Department Jutiapa

Sun Exposure Mixed shade with Guachipelin, White Pine, and Inga Fissiolyx
Farm Size 2ha
Altitude 1,750 masl
Latitude 14.33875
Longitude -90.105238

Variety Tekisic
Process Natural
Fermentation Dry
Drying 25 days on raised beds under shade

Harvest 2026

Flavor Chocolate, Pear, Red Currant, Blood Orange
Descriptors Juicy acidity, Creamy, Lingering Sweetness

About this coffee For four generations, coffee has been part of David Batres' family in Guatemala. Although he grew up surrounded by coffee farming, David never expected it would become his life's work. Like many producers in the region, his family spent decades selling coffee cherries to local buyers, receiving only a small share of the value they created.

That changed when David and his wife purchased a small farm in the village of Laguna Seca in Guatemala's Jutiapa region. Determined to build something different, David set out to produce and export his own specialty coffee. He invested in new infrastructure, sought guidance from coffee professionals, and dedicated himself to learning every step of cultivation and processing with one goal in mind: to create coffees that truly reflect his farm, his community, and his family's legacy.

Together with family members and neighbors, David oversees every stage of production, from selectively harvesting ripe cherries to preparing the coffee for export. We're proud to partner with David and support his vision as Finca Batres continues to grow.

This lot is a Tekisic varietal, a Bourbon descendant developed over three decades by El Salvador's Instituto Salvadoreño de Investigaciones del Café (ISIC). Known for its excellent cup quality and performance at higher elevations, Tekisic has become one of David's favorite varieties because it reminds him of the coffees he drank growing up on the farm.

The cup is a classic expression of Guatemalan coffee: balanced acidity, notes of chocolate and red fruit, and a clean, balanced finish. It's a profile that feels both familiar and timeless, celebrating the flavors that have defined great Guatemalan coffees for generations.

Harvested cherries are floated before being moved to drying beds for approximately 25 days. Drying was intentionally slowed to extend fermentation and develop sweetness and complexity, with the cherries turned regularly throughout the day and covered each night. Once dried, the coffee is rested in Ecotact bags for one month before being delivered to the dry mill and prepared for export.