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Eterna Primavera
For fourth-generation coffee grower David Batres, Eterna Primavera is a deeply personal lot. It features his absolute favorite processing method—a pristine standard natural that beautifully evokes memories of his childhood. This exceptional micro-lot is sourced entirely from Finca Batres II, a boutique 2-hectare farm in Casillas, Santa Rosa, planted with Tekisic, a highly prized Bourbon mutation celebrated for its intense sweetness and heavy body.
The defining character of this coffee comes from its rigorous, hands-on processing. Hand-sorted continuously to maintain a staggering 95-98% peak ripeness, the cherries underwent a 25-day slow-drying cycle. David's team checked temperatures hourly to ensure they remained under 30°C, utilizing shade cloths during peak sun hours and stacking the cherries in beds to allow a slow, uniform internal fermentation. After reaching an ideal 10.50% moisture content, the lot was aged in hermetic Ecotact bags and vacuum-sealed immediately post-hulling. The cup delivers a luscious, syrupy mouthfeel packed with ripe fruit complexity, caramelized sugars, and a clean, velvety cocoa finish.
The defining character of this coffee comes from its rigorous, hands-on processing. Hand-sorted continuously to maintain a staggering 95-98% peak ripeness, the cherries underwent a 25-day slow-drying cycle. David's team checked temperatures hourly to ensure they remained under 30°C, utilizing shade cloths during peak sun hours and stacking the cherries in beds to allow a slow, uniform internal fermentation. After reaching an ideal 10.50% moisture content, the lot was aged in hermetic Ecotact bags and vacuum-sealed immediately post-hulling. The cup delivers a luscious, syrupy mouthfeel packed with ripe fruit complexity, caramelized sugars, and a clean, velvety cocoa finish.
For fourth-generation coffee grower David Batres, Eterna Primavera is a deeply personal lot. It features his absolute favorite processing method—a pristine standard natural that beautifully evokes memories of his childhood. This exceptional micro-lot is sourced entirely from Finca Batres II, a boutique 2-hectare farm in Casillas, Santa Rosa, planted with Tekisic, a highly prized Bourbon mutation celebrated for its intense sweetness and heavy body.
The defining character of this coffee comes from its rigorous, hands-on processing. Hand-sorted continuously to maintain a staggering 95-98% peak ripeness, the cherries underwent a 25-day slow-drying cycle. David's team checked temperatures hourly to ensure they remained under 30°C, utilizing shade cloths during peak sun hours and stacking the cherries in beds to allow a slow, uniform internal fermentation. After reaching an ideal 10.50% moisture content, the lot was aged in hermetic Ecotact bags and vacuum-sealed immediately post-hulling. The cup delivers a luscious, syrupy mouthfeel packed with ripe fruit complexity, caramelized sugars, and a clean, velvety cocoa finish.
The defining character of this coffee comes from its rigorous, hands-on processing. Hand-sorted continuously to maintain a staggering 95-98% peak ripeness, the cherries underwent a 25-day slow-drying cycle. David's team checked temperatures hourly to ensure they remained under 30°C, utilizing shade cloths during peak sun hours and stacking the cherries in beds to allow a slow, uniform internal fermentation. After reaching an ideal 10.50% moisture content, the lot was aged in hermetic Ecotact bags and vacuum-sealed immediately post-hulling. The cup delivers a luscious, syrupy mouthfeel packed with ripe fruit complexity, caramelized sugars, and a clean, velvety cocoa finish.
Coffee origin
Country
Guatemala
Region
Santa Rosa
Variety
tekisic
Altitude
1750 m
Farm
Batres II
Producer
David Batres
Roast level
Light medium
Process
natural
Tastes like
🍇
blueberries
🍫
chocolatey
🍒
cherry
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