Guatemala Finca Batres

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

Sun Exposure Mixed shade with Guachipelin, White Pine, and Inga Fissiolyx
Farm Size 10ha
Altitude 1,660 masl
Latitude 14.338750614994806
Longitude -90.10523842268904

Variety Catuaí
Process Washed
Fermentation 72 hour anaerobic before pulping; 12 hour anaerobic after pulping
Drying 10 days on raised beds under shade

Harvest Year 2026

Flavor Honeycomb, Toffee, Grape, Lemon, Red Currant
Descriptors Balanced, Silky, Sweet

About this coffee Coffee has been part of David Batres’ family for four generations. Like many children raised on coffee farms, he grew up surrounded by coffee farming but never imagined it would become his future. For decades, his family sold coffee cherries to local buyers, earning only a small share of the coffee’s final value.

Everything 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 dedicated himself to producing specialty coffee. He invested in a hand pulper, built raised drying beds, created a washing station, sought guidance from coffee experts, and committed to learning every step needed to grow and process exceptional coffee.

This lot is the result of years of hard work, curiosity, and dedication—but David sees it as just the beginning. Together with family members and neighbors from Laguna Seca, he spends long harvest days carefully overseeing every stage of production, from picking ripe cherries to preparing coffee for export. We are proud to partner with David and support his vision as Finca Batres I continues to grow and produce excellent coffees.

For this coffee, ripe Yellow and Red Catuaí cherries were hand-selected at peak maturity and transported to the washing station. After sorting, the cherries underwent a 72-hour anaerobic fermentation in 55-gallon drums, allowing complex fruit-forward flavors to develop. The coffee was then pulped and given an additional 12-hour anaerobic fermentation before being washed clean and dried on shaded raised beds for 10 days. After drying, the coffee rested for a month to stabilize moisture before milling and export.

The result is a thoughtfully crafted coffee that reflects both David’s dedication to quality and the unique character of his farm and community.