Guatemala Kapetenango – Batian Washed

High in the mountains of Huehuetenango, at 2,000 metres above sea level, Mauricio Rosales grows an unusual variety for Guatemala: Batian. Originally developed in Kenya, this coffee finds a distinctive expression in the highlands of Central America.

This tiny nanolot comes from Kapetenango, a small plot located above Finca La Maravilla, where the combination of altitude, growing conditions and careful cultivation produces a coffee with remarkable character.

In the cup, discover notes of forest berries, red grapes and blood orange, complemented by pronounced sweetness, a syrupy texture and lively acidity.

Origin and Processing

Batian was originally developed in Kenya for its disease resistance, productivity and excellent cup quality potential.

Growing this variety in Guatemala offers an interesting example of how a coffee's character can change when cultivated in a different environment.

At Kapetenango, Mauricio Rosales produces this variety in very limited quantities at an exceptional altitude. The washed process highlights its vibrant fruit character and expressive acidity.

Flavour Profile

Tasting notes: Forest Berries · Red Grapes · Blood Orange

Cup profile: Sweet, juicy and syrupy, with lively acidity.

Recommended brewing methods: V60, Chemex, AeroPress and other filter brewing methods.

Coffee Details

Country: Guatemala
Region: Huehuetenango
Plot: Kapetenango
Associated farm: La Maravilla
Producer: Mauricio Rosales
Variety: Batian (Arabica)
Process: Washed
Altitude: 2,000 m
SCA Score: 87 points

Something Worth Discovering

A Kenyan coffee variety grown in the Guatemalan highlands, produced in exceptionally small quantities and offering a vibrant, fruit-forward cup. An opportunity to discover a different expression of specialty coffee.