Guatemala Finca Batres

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 21 days on raised beds with shade

Harvest Year 2025

Flavor Chocolatey, Dried Fruit, Hazelnut, Dark Berries
Descriptors Buttery, Smooth, Long Lasting

About this coffee

This is the second year we have bought this beautiful Natural Tekisic lot from producer David Batres. David is a fourth-generation coffee farmer, who, like many of his generation, grew up in coffee but never really thought of it as a future until later in life. His great-grandparents, grandparents, and parents all grew coffee, selling the cherry to middlemen and mills for pennies on the dollar. When David married his wife, they bought a small farm outside her village of Quesada, in the Santa Rosa department of southwestern Guatemala. However, instead of selling coffee cherry like his family had done in the past, David committed himself to specialty coffee, 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.

David has big plans to continue growing, processing, and delivering amazing coffees, and he is only getting started. Currently he is converting more than half his farm to new varietals, so this year’s harvest was extremely small – only 60kg in total (read more about the David’s journey and the cost of converting a farm to specialty coffee here)! We are honored to be part of the journey and to collaborate with and support Finca Batres as David continues down the path towards excellence.

The Tekisic variety is a Bourbon mutation that came out of El Salvador in the late 70s known for its body and sweetness. Ripe cherries are harvested and sorted by flotation, then hand-sorted by color and texture to achieve near-perfect ripeness. Over the next 3-5 days the cherries begin to harden, and then continue drying under shade in layers of 2-3 cherries thick, all while being raked and rotated every 45min during the daylight hours, and covered at night to prevent rehydration.

Once the dried cherries have reached the desired moisture of 11.5%, they are stored for another month and then hulled and vacuum sealed to preserve freshness. The culmination is what David calls his favorite coffee, one that takes him back to his childhood on his parents’ farm and one we are excited to share with you.