Cold brew - Guatemala

Description

In the cup 🍓 Blackcurrant 🍑 Apricot 🍯 Nougat ☀️ Summer finish A juicy, bright, and refreshing cup. The natural sugars developed during prolonged drying provide a sweetness reminiscent of summer fruit jams, while the Tekisic varietal adds elegance and complexity. David's favorite coffee "Today, I'm introducing my favorite process: traditional natural. Why is it my favorite? Because this cup takes me right back to my childhood." — David Batres For David, the natural process isn't just a processing method. It's a way to preserve the identity of the fruit and tell the story of its terroir. A natural process executed with remarkable precision Only perfectly ripe cherries are hand-picked based on their color, texture, and density. After harvesting, the cherries are immersed in water to remove less dense fruits. They are then meticulously sorted to achieve a maturity level between 95 and 98%. Drying begins on a thin layer to remove excess moisture. After a few days, the cherries are grouped in thicker layers to slow down drying and allow for the development of controlled natural fermentation. For 25 days, the coffee is turned every 40 minutes. Temperatures are constantly monitored to remain below 30°C. During the hottest hours, shades are installed to protect the coffee and preserve its quality. Once the target moisture is reached, the coffee rests in airtight Ecotact bags before being hulled, sorted, and vacuum-packed. This meticulous work results in a particularly expressive cup, where the sweetness of the fruit meets the clarity of the terroir. Why choose Coldbrew? Created for cold methods In flash brew, it reveals brilliant freshness and exceptional sweetness. A perfectly mastered classic natural process No extravagant fermentation. Just fruit, time, and impeccable execution. Four years of collaboration David Batres is one of our most loyal partners and most consistent in quality. Versatile Fantastic in cold brew, spectacular in iced coffee, but just as enjoyable in filter or espresso. Technical sheet Producer: David Batres Farm: Finca Batres II Region: Monteverde, Casillas, Santa Rosa, Guatemala Altitude: 1,750 m Varietal: Tekisic (Bourbon mutation originating from El Salvador) Process: Natural Drying: 25 days on raised beds Tasting notes: Red fruits · Stone fruits · Sweet