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David Batres
Santa Rosa is a department located in the southern part of Guatemala, characterized by a diverse geographical landscape. The region encompasses coastal areas along the Pacific Ocean, lowland plains, and extends into mountainous terrain. Santa Rosa's geography and climate contribute to its importance in agricultural production, making it a significant part of Guatemala's economic and natural landscape.
This coffee is sourced from David Batres at his farm Batres II in Monteverde, Santa Rosa. David is a fourth generation coffee producer. Originally from Montreal, Quebec, he moved to Guatemala in 2021 to reunite with his family. Witnessing the poor conditions of coffee producers, he decided to find a way to process his coffee for better yields, and subsequently offer better wages and conditions to his workers.
The coffee undergoes a meticulous process starting with harvesting at a brix degree of 21-27, indicating ripeness, occurring between 5-6 hours and 15 hours after picking. After weighing at the farm, the coffee is transported from the mountains to a drying area in Quesada, Jutiapa, Guatemala, located at a lower altitude of 990 meters. In this drying area, the coffee is immersed in water, pulped, and left to ferment in Ecotact bags with an airlock valve for 96 hours without oxygen. Subsequently, the parchment coffee is placed on raised beds for initial drying and mucilage drainage. After reaching a sticky consistency, it is stacked in 2-3 parchment-high beds under raised beds in the shade to avoid excessive sunlight exposure. The coffee is moved hourly from 9 am to 4 pm, forming a pyramid from 11 am to 1 pm to minimize heat exposure. At 4 pm, the coffee is wrapped in plastic bags to prevent rehydration overnight, with bags removed at 9 am the next morning to resume drying. The entire process, from picking on March 8 to reaching 11.3% humidity on March 24, spans 12 days. The dried coffee is then stored in Ecotact bags for 1-2 months.
The resulting cup reminds us of berries, grapefruit and apple.
This coffee is sourced from David Batres at his farm Batres II in Monteverde, Santa Rosa. David is a fourth generation coffee producer. Originally from Montreal, Quebec, he moved to Guatemala in 2021 to reunite with his family. Witnessing the poor conditions of coffee producers, he decided to find a way to process his coffee for better yields, and subsequently offer better wages and conditions to his workers.
The coffee undergoes a meticulous process starting with harvesting at a brix degree of 21-27, indicating ripeness, occurring between 5-6 hours and 15 hours after picking. After weighing at the farm, the coffee is transported from the mountains to a drying area in Quesada, Jutiapa, Guatemala, located at a lower altitude of 990 meters. In this drying area, the coffee is immersed in water, pulped, and left to ferment in Ecotact bags with an airlock valve for 96 hours without oxygen. Subsequently, the parchment coffee is placed on raised beds for initial drying and mucilage drainage. After reaching a sticky consistency, it is stacked in 2-3 parchment-high beds under raised beds in the shade to avoid excessive sunlight exposure. The coffee is moved hourly from 9 am to 4 pm, forming a pyramid from 11 am to 1 pm to minimize heat exposure. At 4 pm, the coffee is wrapped in plastic bags to prevent rehydration overnight, with bags removed at 9 am the next morning to resume drying. The entire process, from picking on March 8 to reaching 11.3% humidity on March 24, spans 12 days. The dried coffee is then stored in Ecotact bags for 1-2 months.
The resulting cup reminds us of berries, grapefruit and apple.
Santa Rosa is a department located in the southern part of Guatemala, characterized by a diverse geographical landscape. The region encompasses coastal areas along the Pacific Ocean, lowland plains, and extends into mountainous terrain. Santa Rosa's geography and climate contribute to its importance in agricultural production, making it a significant part of Guatemala's economic and natural landscape.
This coffee is sourced from David Batres at his farm Batres II in Monteverde, Santa Rosa. David is a fourth generation coffee producer. Originally from Montreal, Quebec, he moved to Guatemala in 2021 to reunite with his family. Witnessing the poor conditions of coffee producers, he decided to find a way to process his coffee for better yields, and subsequently offer better wages and conditions to his workers.
The coffee undergoes a meticulous process starting with harvesting at a brix degree of 21-27, indicating ripeness, occurring between 5-6 hours and 15 hours after picking. After weighing at the farm, the coffee is transported from the mountains to a drying area in Quesada, Jutiapa, Guatemala, located at a lower altitude of 990 meters. In this drying area, the coffee is immersed in water, pulped, and left to ferment in Ecotact bags with an airlock valve for 96 hours without oxygen. Subsequently, the parchment coffee is placed on raised beds for initial drying and mucilage drainage. After reaching a sticky consistency, it is stacked in 2-3 parchment-high beds under raised beds in the shade to avoid excessive sunlight exposure. The coffee is moved hourly from 9 am to 4 pm, forming a pyramid from 11 am to 1 pm to minimize heat exposure. At 4 pm, the coffee is wrapped in plastic bags to prevent rehydration overnight, with bags removed at 9 am the next morning to resume drying. The entire process, from picking on March 8 to reaching 11.3% humidity on March 24, spans 12 days. The dried coffee is then stored in Ecotact bags for 1-2 months.
The resulting cup reminds us of berries, grapefruit and apple.
This coffee is sourced from David Batres at his farm Batres II in Monteverde, Santa Rosa. David is a fourth generation coffee producer. Originally from Montreal, Quebec, he moved to Guatemala in 2021 to reunite with his family. Witnessing the poor conditions of coffee producers, he decided to find a way to process his coffee for better yields, and subsequently offer better wages and conditions to his workers.
The coffee undergoes a meticulous process starting with harvesting at a brix degree of 21-27, indicating ripeness, occurring between 5-6 hours and 15 hours after picking. After weighing at the farm, the coffee is transported from the mountains to a drying area in Quesada, Jutiapa, Guatemala, located at a lower altitude of 990 meters. In this drying area, the coffee is immersed in water, pulped, and left to ferment in Ecotact bags with an airlock valve for 96 hours without oxygen. Subsequently, the parchment coffee is placed on raised beds for initial drying and mucilage drainage. After reaching a sticky consistency, it is stacked in 2-3 parchment-high beds under raised beds in the shade to avoid excessive sunlight exposure. The coffee is moved hourly from 9 am to 4 pm, forming a pyramid from 11 am to 1 pm to minimize heat exposure. At 4 pm, the coffee is wrapped in plastic bags to prevent rehydration overnight, with bags removed at 9 am the next morning to resume drying. The entire process, from picking on March 8 to reaching 11.3% humidity on March 24, spans 12 days. The dried coffee is then stored in Ecotact bags for 1-2 months.
The resulting cup reminds us of berries, grapefruit and apple.
Coffee origin
Country
Guatemala
Region
Santa Rosa
Variety
tekisic
Altitude
1720 m
Farm
Finca Batres II
Producer
David Batres
Roast level
Light
Process
yellow honey anaerobic
Tastes like
🍓
berries
🍊
grapefruit
🍎
apple
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