Roasting on Monday, July 7th

We only have a limited quantity available so don’t miss your chance! Pre-order yours before the end of the weekend to be included in this month’s Small Batch Release.

Notes from our Green Buyer

Batian is a varietal developed in Kenya because of its ability to produce a vibrant cup and a resilient crop. Moises, of Finca El Puente, experimented with planting this varietal in different micro-climates on his farm. This Spring, Charlie and I cupped through his Batian experiments, and this one—grown under a native pine forest canopy, at an altitude of 1800 meters—stood out on the table. The cup brings the brightness of a Kenya coffee with the sweetness that Moises has become known for in Honduras.

Notes from our Roaster

Here’s another varietal with African origins cultivated at Finca El Puente in Honduras. Moises’ Batian varietal is pretty unique and very sweet. There’s a depth to its sweetness, which brings the fruit note towards plum. Surrounding its sweetness, you’ll recognize a subtle floral note, like honey. The body, or mouth-feel, complements the deeper sweetness as it has more “weight” to it. It’s creamy and full-bodied instead of being delicate and tea-like. This Batian experiment mellows out its bright, Kenyan roots (what’s usually between an 11-2 on our Taste Guide) and brings it into harmony with what you’ve come to expect out of Finca El Puente: a flavor profile that’s both balanced and complex.