Finca El Puente Batian

Finca El Puente Batian

Expect a sweet and smooth coffee with notes of red fruits, violets & plums from this Kenyan cultivar grown in Honduras.

250g whole coffee beans

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About this coffee

Cultivar: Batian

Flavour notes: Red fruits, plum & floral

Producer: Marysabel Caballero & Moises Herrera
Country: Honduras
Region: Chinacla, La Paz
Process: Washed
Harvest date: March - April 2025

More about the cultivar

Batian is a cultivar that was created at the Coffee Research Station / Coffee Research Institute in Ruiru, Kenya. It was released in Kenya in 2010 as an alternative to the traditional SL28 and SL34 cultivars that are often attached by leaf rust  and coffee berry disease. Although Batian was created to be a rust resistant cultivar, in later years it has shown to only be tolerant to coffee leaf rust.

The cultivars used in the original crosses were: SL28, SL34, Rume Sudan, N39, K7 SL4 and the Timor Hybrid.

Among coffee buyers there are many opinions wether Batian can match the  flavours of the traditional Kenyan SL cultivars.  In our opinion a high quality Batian coffee can for sure be as good as many SL28 and SL34 coffees but it has a slight different flavour profile.

How the coffee was produced

Picking and sorting

  • Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags.


Depupling, fermenting & washing

  • The coffee cherries are de-pulped in the afternoon and the mucilage is partially removed from the parchment coffee with the use of a mechanical mucilage remover. Then the parchment coffee is fermented over night before the remaining mucilage is washed off with clean water in a washing channel which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing the excess water is removed from the parchment coffee with the help of a centrifuge. Then the coffee is ready for drying.


Drying

  • The coffees we buy from Marysabel and Moises are all dried slowly on raised beds covered with shade nets. These beds are set up by their house in Marcala where the climate is drier than at the wet mill which is located higher up in the mountains. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and packed in vacuum packs and shipped to Norway.

Shipping

For our Norwegian customers, we offer two shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

How to brew

Filter

We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.

Tim's notes

Batian is actually a Kenyan hybrid cultivar but this particular coffee was grown in Honduras by our friends Marysabel Caballero and Moises Herrera. Some years ago they planted a small amount of these trees and over the last years the quality has improved and the productivity has increased.

This particular lot is from a small lot they call la Laguna, which Marysabel and Moises planted inside an existing small forest surrounding a small lagune near their mill. They were inspired by our own farm project Finca el Suelo in Colombia and decided to plant this Batian inside the forest. Since the trees were planted they have only applied compost and avoided the use of fungicides and NPK fertilizers. Last year we decided to make it a test plot for the biological farming trials we are conducting with Biofilia. Wether our trials have an effect, we will have to wait and see in the coming year. but you can learn more about the project in our podcast episode number 43.

Although this is a Kenyan hybrid cultivar , it is far away from a Kenyan style coffee in the cup. This coffee also come from young trees so we assume they have not reached their full quality potential yet. I personally find it to have a beautiful violet like floral note with hints of red fruits and plums.

Honduras

Finca el Puente

Marysabel Caballero and Moises Herrera are by many considered some of the best coffee producers in Honduras. Apart from quality, their main focus is improving social and environmental conditions on and around their farms.

Read more about the farm

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